Do you have to heat the milk first before putting it in the yogurt maker or does the maker do it for you? If it doesn't, do any?
2003430
When I boil the milk, cool it down to the needed temp, then add the culture (from a previous batch I made, or store bought Greek yogurt), then the yogurt comes out thicker and more tart. When I just heat the milk a little to the needed temp then add the cultures and into the machine, it's very creamy and not at all tart, even after 12 hour cycle. its also runny, like thick drinking yogurt. I like it this way. a lot. Seriously, no store has yogurt this perfect.
2003431
You have to bring the milk to a boil separately from the yogurt maker. You then let it cool to a certain temperature the add the active culture and then add it to the yogurt maker. The yogurt maker just acts as the incubator for the yogurt.
2003432
Yes you have to heat the milk up first. I don't think any of them do this step. I found it was easiest to just zap it in the microwave. It took a few tries to figure out how long to zap it but now I have a routine and it's not hard.
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
86371
Yes I would say your machine is defective. I believe your temp needs to be 110. I had an old machine and it registered only 100 and it didn't work to make yogurt.
289827
Although I've never done so myself (because I never seem to be able to save some aside -- I want it all!!) I have read accounts somewhere of being able to do so, and because the bacilli are so potent it would make sense that it would work. I would follow the usual routine in making yogurt with a remaining sample: heat your milk to 185, allow to cool to 112-105, mix your sample in thoroughly and allow to sit or use a yogurt maker for at least 5 hours, or ideally overnight. Natren makes really good, thick, creamy, tangy, yummy yogurt!
921334
I just poured the milk in. I warm it up a little first, but not too warm or it will get gritty.
189617
I have not tested the temperature, but mine makes perfect yogurt every time.
151827
We bought this to make vegan yogurt and do not heat the soy milk, however I'm not sure if you would need to heat cow's milk.
918246
What I do is measure out 7 jars of 2% milk in a pot and whisk in 5 Tbsp. of powdered milk. Quickly heat to 180 degrees (I use a thermometer), then quickly cool to 110 degrees by putting the pot in a sink partially filled with ice water. Take a small amount of the cooled milk and whisk it with a small container of plain yogurt (or a jar from your previous batch). Then whisk in the rest of the milk, pour in the jars, and put in the machine for about 12 hours. Done!
1636588
I use at free yogurt and fat free, lactose free milk to make my yogurt. It takes 11- 12 hours for my yogurt to be ready. I tried to use the top tier twice and the yogurt never firmed up. Now I use it as storage for my extra jars.
832732
I use 1 and 1/4 Teaspoons but remember you must be sure to bring your milk to almost simmer and then let cool to room temp. Heat will kill your starter I also have a yogurt maker and set it for 9 hrs.
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)
441507
No it doesn't but for my first batch I used PLAIN yogurt in milk I heated to almost a boil on stove. Recipes are all over the internet. You may have to adjust the recipes for the number and size of containers. (next time I'll do 1 1/2 recipe. turned out perfect at 8 hrs. (I don't like really tart yogurt unless I'm using it for sour cram substitute.
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.
618096
I think if I wanted to make "regular" yogurt I would just use plain yogurt as my starter instead of using Greek yogurt as a starter. I don't know about draining it or not since I have only made Greek yogurt. but my assumption would be that you would still have to drain it some. But that is just my opinion since I have never made "regular" yogurt. But I don't know if the cooking time would be different....probably not.
120033
Just mix it with some warm water (doesnt have to be hot) until a yogurt consistency is achieved. No need to let it set, you can use it immediately.
1719873
It is possible to skip the scalding step. I let my milk (and yogurt starter) get room temperature before I mix things up and start my yogurt. I have not had problems with bacteria, etc. I have a Euro Cuisine Yogurt maker and the instructions give this option. Good luck.
1392614
It states in the instructions that once the milk temperature reaches 110 -100 degrees to mix your yogurt starter and then pour into the yogurt maker. Yes you will need to watch you temperature until it cools to 110 -100 mark after getting to the 185 degree mark.