Our “High-Low” culturing method produces smooth, thick yogurt that is less likely to leak whey, yet is much more quick and safe than a low-temperature culture. We start the culture at 120 ºF / 49 ºC, a temperature that speeds the yogurt through the earlier stages of culturing. Then as culturing progresses and the rising acidity begins to inhibit any potentially problematic microbes, we turn down the Proofer to 86 ºF / 30 ºC. The method works well, and culturing takes just 2-4 hours, not 12.Lowering the proofer temperature to 86 ºF allows the milk to cool to 100 ºF after about 3 hours. Either the Folding Proofer or the Sahara Dehydrator can be used to make yogurt using this method.

More importantly, what I like about the simple model is that it is process agnostic.  There are many different discovery processes and techniques, just as there are many different delivery processes and techniques. The higher order points to me are: the activities of discovery and delivery are happening in parallel, ongoing  – they are not “phases” in discovery the team is tackling head-on the big risks – value, usability, feasibility and viability in discovery the product team is working collaboratively to solve problems – product management, product design and engineering the product team measures itself against business results and not just shipping features it is one product team responsible for both discovery and delivery (obviously product managers and designers spend most of their time on discovery activities while engineers spend most of their time on delivery activities).

“It is not that we have a short time to live, but that we waste a lot of it. Life is long enough, and a sufficiently generous amount has been given to us for the highest achievements if it were all well invested… So it is: we are not given a short life but we make it short, and we are not ill-supplied but wasteful of it… Life is long if you know how to use it.”