Why does the yogurt refuse to set? Any ideas?
322092
The yogurt maker may be faulty, but the yoghurt should set although it may not be as tart and thick.Two reasons that may cause the problem could be: The culture can't multiply- if the milk is below the recommended temperature; The culture is destroyed - if the milk is above the recommended temperature. You may want to first check if you have an accurate thermometer and go through the steps of yogurt making with utmost care.
597164
I assume you are talking about the heating of the milk before you pour it into the Yogurt Maker. (the yogurt maker is necessary to keep the milk at a warm temp for 8 hours while the yogurt starter multiplies.) I started out by using a candy thermometer to bring the milk to the required temperature, and it wasn't reliable. Now I do it "by sight" and it works perfectly every time: I stir over medium heat until JUST BEFORE boiling. The milk starts to get little bubbles on the surface. If it breaks into a boil, no harm is done, just remove from heat immediately. The milk is not that fussy. I set a timer to the approximate time it will take - makes me watch carefully at the end. Do not underheat - that will be a disaster and the milk will run through the sieve.
752867
We apologize but you would have to contact the manufacturer directly. You can follow this link: http://www.bydash.com/shop/dash-greek-yogurt-maker/
115276
I simply throw a cotton dish towel over my yogurt maker and make sure it is sitting on one and not on the cold counter, though this is not the model I use. I bought this one as a gift for my sister.
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
682915
After 6 months of having mine it would not set up either. You also have to mix it for 3 minutes. It has to be mixed very well or it won't set.
1661856
After letting the yogurt drain for at least twelve hours, I (1) lift the strainer out of the box, (2) place the lid over the top of the strainer, (3) invert both (that is, turn the strainer upside-down with the lid under it), (4) bring them down abruptly on a counter or tabletop, then (5) lift the strainer off the molded yogurt cheese, which now sits on top of the lid. Very little cheese is lost---just a thin skim on the screen. If this doesn't work for you, perhaps the yogurt you're using is different from the yogurt I use.
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?
1880602
I used homemade yogurt and had to empty the container once to ensure the yogurt cheese wasn't sitting in liquid. I didn't throw out the whey I used it when I cooked polenta.
106827
Are you using the correct proportion and the right kind of culture? I have used my Donvier many times and the yogurt is consistently thick.
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.
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
659076
You can use store-bought yogurt. We bought the starter and it didn't work. It may have been because of the hot weather and it died in shipping. I don't know. Ever since we have used store-bought and it works just fine. Use plain yogurt with live/active culture. Good luck!
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
2212892
Michael, wife has made about ten batches of yogurt with hers and we have not had that problem at all. Must be a defective thermostat and I would ship it back to the manufacturer.
811745
I have had that issue as well with more of the yogurt and fruit mixes. I haven't had an issue with any others though. However, I don't know why it's happened with some and not others. I just let it melt a bit and got them out and chopped up to put in a bowl.
2029426
I saw your post about the yogourmet yogurt maker. I also want one I can use with the SCD . Have you found a more suitable one yet?