- Messages
- 175
- Reaction score
- 13
- Points
- 28
We had to measure the thickness, so i dont think that 'when whey forms' wud be right,
EITHER: u can check it with a stirrer or a glass rod it will take more effort when ot gers thicker.
OR: u can pour it and measure the time , it will take more time when it gets thicker.
For the factors:
Temperature is right
bt i dnt think that conc. and volume of the milk is right b/c u can change the volume of milk if u want to make more yoghurt,
EITHER: u can check it with a stirrer or a glass rod it will take more effort when ot gers thicker.
OR: u can pour it and measure the time , it will take more time when it gets thicker.
For the factors:
Temperature is right
bt i dnt think that conc. and volume of the milk is right b/c u can change the volume of milk if u want to make more yoghurt,