If you did not FIRST HEAT your milk to 180' while stirring, use a candy thermometer. You must do this for thick yogurt.
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.
907586
Not sure I see a question here... I just follow the directions on my packet of cultures which says to heat the milk to a higher temp and then cool it down to about 120 before adding the cultures or some of the yogurt from a previous batch. Also, if you add some non-fat milk powder it boosts the protein and gives you a thicker product.
907587
You do not need to heat milk to 180, heat it to approx 110 degrees, add starter and put it in the maker.....
173553
You can use 2 -32 oz containers of soymilk, 1-2 tablespoons of starter (or 1/2 cup leftover plain yogurt at room temperature) with 1/2 cup tapioca flour added for thickness. This makes a reasonably thickened yogurt after 10-12 hours. I just made some tonight and it was great after only 1/2 hour of cooling.Finding non-dairy starter is the hard part. Good Luck!
1247104
You should use a dairy thermometer but I use just a liquid thermometer long enough to reach the middle of the milk with a clip on it that attaches to the side of my pot. I got it on Amazon but can't remember the brand. Just search for dairy thermometer. As you can't boil the milk and have to bring it to 180 slowly it does take a while, depending on the type of stove you have. Approximately 30 minutes on low heat.
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)
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.
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?
512641
My first batch came out the same way, but I read somewhere that the base of the yogurt maker gets a little hot and you should put a small dishcloth between the jars and the unit to alleviate this problem. I tried it on my second batch and it came out perfectly. I use a 1/4" thick, crocheted dish cloth and have been using it for almost a year now. None of my other batches have come out curdled and I have been steadinly increasing the length of time that I parboil my milk over the last year, so over boiling does not seem to be the issue.
151831
Yes, heat the milk to 180F, then let cool to 110F. The cultures are more active in a warm environment.
306492
When it worked (I ended up returning this item because it would shut off before it was finished), my milk reached 180 degrees (way too hot for baby, but I needed to scald the milk before freezing for a lipase issue, and I used a thermometer, because the milk needed to reach that specific temperature).
578955
Try heating your milk more slowly to a temp of 160-170 and keep it at this temp for at least 15-20 min. The suggestion for culturing it longer might also help, but the longer you culture to more strong and tart. Don Richesin
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.
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.
515720
Sterilize everything, including the jars (I put almost boiling water, then pour out shortly before pouring the yogurt mixture.).Heat 42 oz. (5 1/4 cups) 1% milk and 1/3 cup nonfat dry milk to 185 degrees.Cool to 110 to 115 degrees, add 1/2 cup of a (room temperature)favorite plain greek yogurt for a starter. Whisk slowly, but thoroughly. Next batch, save one of the jars of yogurt for a starter. After 3 times, it starts to become not as firm.Let the maker had it go for 7 1/2 hours, then check firmness by tipping one of the jars.
2207336
yes, you really do. It has to do with developing protein strands . . I heat it for 15 min in the microwave and it tests out at 180 degrees, then pour it into a sauce pan and set it in the freezer for 1 hour and it's cooled to about 100 degrees. I love the yogurt maker - have made dozens of batches with it and never once did it fail.
1305063
i used a combination of half coconut milk with half cashew milk and it worked. note: whisked in one package of gelatin to the heated milk & 1-2T honey/coconut sugar to feed the yogurt cultures.
856787
I solved my grainy yogurt problems by holding the milk just below boiling (between 200-210 degrees Fahrenheit) for 10 minutes. That seems to boil off most of the water that makes the yogurt grainy (and also results in a thick and rich yogurt). I envy you your cow! :)
1637650
The yogurt should be heated to 180 to kill any pathogens in the milk, but you must cool the milk to 110 before adding your starter, or it will kill most or all of the active culture in your starter. That's why it requires this extra step. To completely automate the process, the machine would need to be able to heat to 180 quickly, cool the milk quickly, and automatically dump in the starter when the temp was right. Such a machine may exist, but it would definitely be more than forty bucks!