02.c3 Advanced Method of culturing Bravo Coop

Advanced Method - 

This method uses a lower temperature of between 68-86 degrees for 24 to 48 hours.  (until it sets). 

This method is reserved for advanced people because it has a higher risk of going bad.  The yogurt has only 48 hours before the milk can be bad.  In order to have a higher rate of success, we recommend using the Beginner's Method.

Questions?  email:  mimi@bravocoop.com

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.