My yogurt has been cooking 12 hours, and the temp has not gone above 95. Has anyone tested theirs to make sure it is cooking at the right temp?
189614
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189615
I had to do even 2 more hours after that but it never made the yogurt a solid consistency it was still very loose. I was not happy I never used it again.
189616
My machine put out no heat at all. All the yogurt in it sat at room temperature for about 13-14 hours.
189617
I have not tested the temperature, but mine makes perfect yogurt every time.
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
189619
I haven't checked the temperature. I have made several batches of yogurt with only one that failed unexpectedly. I forgot to start it one time, and of course that batch didn't set up. My kitchen is kind of of drafty, so I put a dish towel over it (not sure if it makes a difference)
740451
I start my yogurt about 9:00 at night. I add the dry milk to the cold milk, and heat the milk to 180F. I let it cool to 110F, and stir about 1/2 cup of warm milk into the yogurt starter, then whisk the starter back into the milk. Put the milk into the machine about 9:30, plug it in and go to bed. I unplug it about 7:30 in the morning (10 hours later) and refrigerate. Always creamy, never a problem. I've also had good luck incubating for as little as 6 hours. I've never gone over 11.
767767
you need to heat the milk on stove first. i tried my second batch with plain Fage greek yogurt.I warm the milk as recommended. Turn out very well. i set the temp.to 7 hours. It is very simple to use.Great machine. I would recommended this machine.It is easy to use.
1643935
No, you can't. It stays, pretty much, at 110 degrees. Perfect for making yogurt. That's all I use it for.
554543
To be accurate with food safety standards they should reach temperature within 5 mins. If it takes longer than an hr it could be defective. I would recommend using a digital thermometer to see if they match.i have had problems with these thermometers
436033
Bet you're making yogurt! That's what I want it for, anyway. I had a thermometer almost identical to this one, and while the alarm would go off for the upper temp, it wouldn't go off when it reached the lower temp. Did you ever purchase this, Iris, and does it work for what you (I) want?
2212891
I haven't had this problem as far as I know. I had it on a wooden table and also set on the floor and I didn't notice anything unusual. I do use a probe thermometer (the kind you use for roasts) and lay or tape the probe to the top of one of the jars because the unit is pre set and doesn't have a thermometer in it so the actual temperature is affected by how warm or cold the room is. The temperature at the top is usually within a degree of the actual temperature of the forming yogurt in the jar. if you lay the probe on the wire rack on the bottom the temperature always reads lower than the temperature in the jars.
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
749075
I would say the yogurt setting is 110. I don't know the others because I only use the pot for yogurt.
1820462
No, you don't. It has to be at room temperature. My advise to you is to make sure the yogurt you will use as the starter be at roomtempature as well.
786811
The sugars are converted to lactic acid in the cooking process, the longer you cook it the less sugars are left.I cook my yogurt for a min of 24 hours so that I get as much iof the sugars as possible converted to lactic acid.
752865
You can use any milk so I guess it would be okay if it is raw. then yogurt actually "cooks" for'10 hours so I don't guess it would be raw anymore???
2029422
I own a similar yogurt maker by Salton that has been discontinued. It also ran hot. Since there's just a simple heating element in it, like a light bulb, I bought a plug-in dimmer switch like this -> Lutron TT-300H-WH Electronics Plug-In Lamp Dimmer, WhitePlug the yogurt maker into the dimmer and set the dimmer to about 75% of "full." By trial and error, this will cut the current to the yogurt maker and you can get your yogurt to 100-110 degrees F.
151828
Yes, the milk needs to be heated first to make the yogurt. I believe it needs to be heated to about 185 degrees. Usually there are instructions on the yogurt culture powder bottle that you need to buy.
1636587
I think the recommendation is 4-6 hrs, from the time the yogurt is heated and the bacteria/culture is added. I have the top tier and I regularly use it, it works fine for making a double batch of yogurt. I only use whole milk to make my yogurt though. People who have told me they use low fat or skim milks often complain the yogurt turns out runny. I believe in the industrial yogurt business they use gelatins and other thickening agents to make low fat yogurts. Happy yogurt making!
1915474
Sorry, you can't really set it for any particular time. The instructions say to incubate for 4-4.5 hours "or until desired consistency is reached. To stop the incubation process, take out the yogurt maker and place in refrigerator for about 8 hours. Your yogurt is then ready to serve and will taste better than any you can buy at the supermarket." It also comes with a temp thermometer with a slide that hangs on the side and a bag to strain extra water from the yogurt if you want thicker (bag is unused.) Hope this answers some of your questions. Please ask again if there is something else I can help you with. Sorry, you can't really set it for any particular time. The instructions say to incubate for 4-4.5 hours "or until desired consistency is reached. To stop the incubation process, take out the yogurt maker and place in refrigerator for about 8 hours. Your yogurt is then ready to serve and will taste better than any you can buy at the supermarket." It also comes with a temp thermometer with a slide that hangs on the side and a bag to strain extra water from the yogurt if you want thicker (bag is unused.) Hope this answers some of your questions. Please ask again if there is... » Read More Sorry, you can't really set it for any particular time. The instructions say to incubate for 4-4.5 hours "or until desired consistency is reached. To stop the incubation process, take out the yogurt maker and place in refrigerator for about 8 hours. Your yogurt is then ready to serve and will taste better than any you can buy at the supermarket." It also comes with a temp thermometer with a slide that hangs on the side and a bag to strain extra water from the yogurt if you want thicker (bag is unused.) Hope this answers some of your questions. Please ask again if there is something else I can help you with. « Show Less
2209682
How hot does it get making tofu. I was hoping for something to make yogurt in.