1 cup of powdered milk was added to eliminate separated whey, but there was still quite a lot of whey after 10 hours on yogurt setting.
The pot can boil the milk and hold the yogurt temperature and keep it warm for however long it takes for you to return to it. And that's convenient. But the first attempt had less leftover whey than this did. I might like the picnic cooler method better.
Also, I forgot you must stand there and stir as it approaches boiling temperature or else the milk burns on the bottom. Oh well, live and learn innit.
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