Do you have to do anything to the starter or do you just put it straight into the milk (after heating it up and cooling it down to 110 degrees?)
895280
No. But I do take some of the cooled down milk out of the pot.. say about 1/2 cup.. and mix that into the starter. Then I put that mixed amount back into the pot of milk and stir it to mix it all together.
895281
You just add it straight into the milk. You need to add a little bit at a time and mix it in. Otherwise it will clump together like cornstarch does. I found that if I mixed it in in small amounts, it mixes better. Also, I always put in 2 teaspoons.
895282
I do nothing to the starter. I add it straight to the cooled milk. Make sure that the milk is cooled down to the 110 degrees!
895283
The instructions describe how to add the starter. They recommend and I have had the best results by adding the powder to a small container and then spooning in some of the prepared milk mixing it into paste consistency and continue to slowly add milk till fully liquid then stir it into the full quantity of milk. If you just stir it in I experience some jars were right in texture and others were still milk liquid. When I mix as the instructions all the jars come out right. Hope that helps.
534304
Put the cream in container and crank. Very simple. Up to you if you want it sweetened or not. I like it plain.
72977
I'm guessing 110 degrees F, because that's the temperature that the milk is cooled to before adding the culture and placing in the device. Hope it works for you. I love mine.
1030703
You actually can put it in normal cold milk. Just make sure you stir it well. :D I prefer using itin warm milk with some cinnamon and honey.Enjoy it however you want! ^_^
767765
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.
1241695
I make my own yogurt, (using 2% organic cow's milk). I scald the milk, let it cool to bath water temp.-add the starter. Then I cover, and wrap the bowl in a towel and put it in the oven with the light on, overnight. The oven light will get the temperature up to get the cultures going. Strain it in a stainless steel strainer lined with a coffee filter to make Greek style. I've been doing it this way for years. Don't need a fancy appliance-the oven light method works fine.
658702
I always heat the milk to about 180 (in the microwave) before making yogurt and then let it cool down to around 100 - 110 before adding the starter. I've never tried not heating the milk.
2267871
straight suction you will have to pasteurize the milk afterwards if you wish by doing so you remove the bacteria take the milk heat the milk to 161 degrees for 30 seconds to 1 minute then place it in jars with lids then place it in the sink with ice water cooling it as fast as possible it will automatically can itself it'if the lids are tight
151831
Yes, heat the milk to 180F, then let cool to 110F. The cultures are more active in a warm environment.
1935928
Milk temp will vary by how much milk you use, as the milk frother works for a fixed period of time (you could run it two cycles if you like). I generally heat the frother up first with water (which is steaming when done) then I use the frother for the milk. I also pre-heat my cups with water and a microwave.
258156
Yes you can. Pour milk in whatever size container you want to use and then add starter after hearing it up on stove. I would make as much as I could as I eat it with fruit and cook with it too.
1247103
A candy or a meat thermometer works fine. Even if you don't have one, just wait until the milk is almost bubbling. Close enough. As for how long, it really depends.... are you planning to use the stove top or the microwave? Just don't scorch your milk by rushing it.... it tastes horrible.
1973207
You can not reheat the milk once it has been heated. To get the best results you need Cold and Fresh milk.
767768
It does not preheat the milk, but it will make perfect yogurt without going to that trouble! Just add the starter to the liquid, stir, and hit start. I like the 12 hour time for heating and cooling because it is so easy to keep track of!
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.
1241696
I did, but I used dairy yogurt as the starter. (About 1 tbsp per pint jar) I used a carton of west soy organic unsweetened plain. The only ingredients are soybeans and water. I did not scald it, just poured into jars, stirred in yogurt and set for 9 hours. It was super thick and tasted great! I would like it a little tart-er next time, so I will go to 10 or 11 hours.
1820460
You heat the milk to > 180 (which is less than boiling) to kill bacteria and prepare it to culture better. Then you cool it to 110 before you add the starter (>115 will kill the starter). I do a cheater recipe with powdered milk (which you can get cheap in bulk from an LDS cannery). Whisk 3 cups non-instant powdered milk in a gallon pitcher with 4 cups of boiling water until all lumps are gone. Then add 4 cups luke warm water to the pitcher. Double check the liquid is < 115. Mix a little of the liquid into 1/2 cup plain yogurt and then mix into pitcher. Pour into yogurt maker from pitcher. (Makes two quarts) Boom done in < 10 minutes with no sitting over a pot of milk to make sure it doesn't burn. You heat the milk to > 180 (which is less than boiling) to kill bacteria and prepare it to culture better. Then you cool it to 110 before you add the starter (>115 will kill the starter). I do a cheater recipe with powdered milk (which you can get cheap in bulk from an LDS cannery). Whisk 3 cups non-instant powdered milk in a gallon pitcher with 4 cups of boiling water until all lumps are gone. Then add 4 cups luke warm water to the pitcher. Double check the liquid is < 115. Mix a little of the liquid into 1/2 cup plain yogurt and then mix into pitcher. Pour into yogurt maker from... » Read More You heat the milk to > 180 (which is less than boiling) to kill bacteria and prepare it to culture better. Then you cool it to 110 before you add the starter (>115 will kill the starter). I do a cheater recipe with powdered milk (which you can get cheap in bulk from an LDS cannery). Whisk 3 cups non-instant powdered milk in a gallon pitcher with 4 cups of boiling water until all lumps are gone. Then add 4 cups luke warm water to the pitcher. Double check the liquid is < 115. Mix a little of the liquid into 1/2 cup plain yogurt and then mix into pitcher. Pour into yogurt maker from pitcher. (Makes two quarts) Boom done in < 10 minutes with no sitting over a pot of milk to make sure it doesn't burn. « Show Less