PREPARATION
This is the most important step. You are going to be growing bacteria - lots of bacteria. It is essential that all your equipment is sterilized so that you don't grow the wrong type of bacteria.
ALL EQUIPMENT MUST BE CLEAN AND BOILED FOR AT LEAST TEN MINUTES
That means everything that will come into contact with the yoghhurt, including the spoons, forks and containers that will store the yoghurt as well as the containers that you make the yoghurt in.
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