<p>Dr. Don and Professor Ben talk about the risks of making yogurt at home without first heating the pasteurized milk.</p> <p>Dr. Don - not risky 👍🏼  Professor Ben - not risky 👍🏼</p> <ul> <li><a href="https://en.wikipedia.org/wiki/Yogurt">Yogurt - Wikipedia</a></li> <li><a href= "https://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070"> How To Make Yogurt at Home (Easy Step-by-Step Recipe) | The Kitchn</a></li> <li><a href= "https://foodsafety.ces.ncsu.edu/wp-content/uploads/2019/01/Yogurt.pdf?fwd=no"> WSU Extension | Yogurt Made Simple</a></li> <li><a href= "https://foodsafety.ces.ncsu.edu/wp-content/uploads/2019/01/Troubleshooting-Yogurt-Infosheet.pdf?fwd=no"> NC State Extension - Troubleshooting Yogurt</a></li> <li><a href= "https://web.archive.org/web/20060613012643/http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html"> National Center for Home Food Preservation | Yogurt</a></li> </ul>

564. Metallic Brined Turkey

Risky or Not is a short podcast from Professor Ben Chapman from North Carolina State University, and Dr. Don Schaffner from Rutgers University. Dr. Don and Professor Chapman promise to do their best not to waffle, dither, dissemble or equivocate, and to give straight up answers about whether something is risky or not.