Hi Melissa I make sour cream using buttermilk instead of yoghurt. To make sour cream using buttermilk the culturing temperature I found was 18C or 65F. I use the easiyo insulated container to maintain the heat overnight. I have never had any problems with my yoghurt or sour cream if I left it more than 24 hours in the water bath Helen Here is a link that might be useful: yoghurt maker

gagger, you could be right. I plan to spoon as much of the salt that I can off. It's mostly very crusty and easy to see! I have tasted the liquid at the edges, and it's YES! VERY SALTY! Underneath, there is no salt, so I'm hoping it will equal out. I will definitely update this thread when it happens, but it sure is fun to watch the ferment. I'm thinking 2 or 3 weeks, and then hit it with vinegar and bottle. If it is too salty, lucky me, I've got a bunch of frozen jalapenos in the freezer, so I may have to ferment those without salt, and add them to the salty batch. I could probably kick up the ferment with a little sugar and some wine yeast. Tobasco ferments in oak for 3 years! I don't think I could do that! Waaay too long. I even have an oak barrel, but that is for wine! Most of the joy of doing this is anticipating the flavors that happen, and sharing it with family and friends, with them knowing they can't BUY this stuff! They have to come for a visit to get a taste!! My family likes heat! We are California natives, and have lived close to Mexico forever, so we do like it Spicy HOT!! tracydr, So you added vinegar after 10 days, right? Good luck with your canning! I prefer freezing, fermenting, brining, stuff like that. I fear the lid of the pressure cooker flying off and hitting me! LOL!! Nice to see you post, so i know the garlic in your ferment did not kill you! The sour dough starter gave me a lot of comfort with fermenting. half flour/half water, the bubbles come, and over the years, it just gets better! I don't have a dog or a cat or a fish. Just my Yeasties! And I only have to feed them now and then! Suzi

shambo - Thanks for the link. The recipe looks interesting and as the author of the article spelled out, they certainly DID use the wrong pan size for that amount of dough (a common mistake in bread making that causes many failures). The shredding on the side of the loaf is a good example of too much dough in the wrong size pan. It didn't have enough rising time for that amount of dough before they tossed it in the oven. Glad they didn't submit that loaf for judging at the fair...(speaking from the perspective as a foods judge at fairs). All leaveners lighten the dough - whether it's from yeast or chemical leaveners, air, and steam from moisture in the dough - all of those are leaveners. As explained in "CookWise", "Yeast and chemical leaveners do not create new bubbles; they only enlarge air bubbles already existing in the dough." Perhaps a shot of chemical leavener is just the lift the bread needs to prevent it from being heavy. You'll also find waffle recipes that include both yeast and baking soda, but it's there for the lift that adds some lightness, not to neutralize the acidity. I'll have to do some more reading on the subject in my books... I find it interesting. -Grainlady

Yogurt Whipped Cream Cream Cheese Cool Whip Marshmellow Cream When there's sugar added to sour cream though, you really don't usually taste the 'sour' cream flavor. It really ends up tasting like a sweet cream type flavor. The recipe as noted may not bother you. My husband hates sour cream, but he'll eat dishes like these with sweetened sour cream. You may not need to use as much sugar if you use a substitute.