If you had said “stainless” I wouldn’t have reacted, but glass is an entirely different story. The pyrex-type glass used for storage containers these days is not like the old Corning Pyrex: if you’ve never seen what happens when it’s dropped, consider yourself very lucky. Shattered doesn’t begin to express what happens. It’s more like an explosion of billions of glass splinters. The volume increase is astonishing: one small bowl will fill up an entire grocery store plastic bag. Considering the substantial dings in the stainless water bottles and Stanley food jars (a wide mouth thermos) that come home after school and sporting events, there’s no way I would ever use glass as a transport medium for children or teens.
Some ice and water in the food jar to cool it down, then transfer yogurt from the glass jar or bowl to the thermos and there you go: no danger of glass shards flying into everyone’s food in the lunchroom.
Thank you very much for your detailed explanation about temperature ranges and incubation requirements. I really appreciate it. That’s exactly the type of understanding I was hoping to get.
I’ve got one kefir fan in the family, but basic yogurt is the common denominator for all. And I’m not a kombucha fan, so it’s not a likely choice for branching out in culinary exploration!
