I was told metal couldn't touch my yogurt before processing or it would kill it, but every thermometer I find is metal it seems. Is this a myth?
304640
Interesting myth. never heard that before. However, you use the thermometer "before" you mix in the starter yogurt. You use the thermometer to be sure you heat the milk to the proper temperature stated in the booklet. then you use it again to be sure the temperature is low enough to add the yogurt starter. No need to check the temp again after the yogurt starter is added. This may sound confusing, but it is not. Good luck.
304641
Definitely a myth. I cook my yogurt in a stainless steel pot and use this thermometer every time.
2029423
I was making yogurt myself until I found a Bulgarian yogurt that is incubated for 24 hours. They have a fat free version and I've switched to it . They are a company in Austin, Texas, that makes yogurt SCD way. It's worth buying for me and not jacking with the hassle of the yogurt maker anymore. Here is the info.White Mountain Pure Foods Companyhttp://www.whitemountainfoods.com/WhyEatYogurtMini.html
1145662
That I cannot answer for sure, but I don't see why not. The success to making yogurt is temperature, not what it's made in.
2212894
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. 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... » Read More 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. « Show Less
375695
I love this yogurt thermometer. You can see clearly when the mixture reaches he target peak temperature of 180, and also when the mixture temperature drops to 113 (to add the yogurt culture). The clip fits nicely on the pan, and adjusts so the bottom of the themometer doesn't touch the bottom of the pan. Great value!
1901404
I know your question was from several months ago, but here is a great recipe for raw milk yogurt, which you can use with this yogurt maker. You do have to heat the milk slightly, but not enough to kill all the "good stuff."http://nourishedkitchen.com/raw-milk-yogurt/
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.
1432379
The unit is housed in plastic, which would most likely melt if it was in contact with hot metal (like the grill lid) for more than a few seconds. It works great as an instant read thermometer for whatever is on the grill or in the oven.
907585
Yes, I have a thermometer and my temp was always 180, then cooled to 110 before adding yogurt starter. The problem was not me - I tried 4 times - but the base DOES NOT maintain the proper temperature. I wish it did as I like the design of this product. Sadly, they have not worked out the kinks.
1602767
Most of these type of thermometers use a bi-metal material in the tip. However, due to the length of the probe I couldn't say just how far up the tip the bi-metal material goes. The bottom line is that "I don't know".
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
576067
I bought the mesophilic for a sauce, but would like to make yogurt so I was wondering the same thing. This is what I found: Homemade yogurt can be either thermophilic or mesophilic. That is, homemade yogurt is cultured either in a warm, heated environment (thermophilic) or a room temperature environment (mesophilic). The yogurts you're accustomed to eating are usually thermophilic yogurts; however, room temperature yogurt presents an easy-to-prepare alternative with many variations in texture and flavor. For instance, piim is a homemade Scandinavian yogurt with a runny texture and almost cheesy flavor while viili, another homemade yogurt cultured at room temperature, is mildly sweet and gelatinous. Read more: http://nourishedkitchen.com/homemade-yogurt/#ixzz2tMiLwVTM
1098051
I have only ever used a glass jar to make the yogurt. The yogurt always comes out tasting great. I prefer the glass as it does not leach chemicals as plastic does.
465824
Here's some how-to information: http://www.healthgoods.com/Shopping/Appliances/Euro_Cuisine_YM80_Yogurt_Maker.asp Looks like you didn't leave it in long enough.
1659669
Not sure exactly but I leave the yogurt in the yogotherm for at least that long and even longer with no harm to the yogurt. In fact the longer, the more firm. I love this and have used it steady.
1415158
Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s
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!