Translations:Yogurt/4/en: Difference between revisions

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Message definition (Yogurt)
The bacterial culture is mixed in, and a warm temperature of {{convert|30|–|45|C|F}} is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

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