Flavoring Yogurt: How do you flavor each jar differently before you cook them?
458425
I think you have to flavor the entire batch as a whole, or use a spoonful of different jams/curds on each jar as you are about to eat it. My favorite flavor so far is to the hot milk in the pot add 1/3 cup pure maple syrup. This, of course, flavors the whole batch. My kids say this is better tasting than any store yogurt they've ever had. Super yum.
2185775
I purchased this unit as a gift so do not have a complete answer to your question. However, it comes with a complete recipe book with step by step instructions. I would guess they will tell you when to add fruit or flavoring.
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!
1622250
I didn't notice anything about yogurt in the instructions, but it's a very limited recipe/instruction book. www.hippressurecooking.com has a ton of recipes and tips for using electric pressure cookers - you may be able to contact them for advice!
1562660
I have used Mason jars with no problem and made no adjustments. I did put water in the yogurt maker to fill the gap to help with heat transfer from the yogurt maker to the glass jar.
921336
I make Quark in this yogurt maker all the time. I just pour in a quart of buttermilk (don't even wait for room temperature), turn it on for 16 hours and strain it through cheesecloth. For creamy Quark, add a shot of heavy cream and stir. Really good with chopped herbs stirred in, or my favorite, plain with jam on top on bread.
704901
I always set aside about 1/4 or 1/2 cup of each batch to seed the next batch. It works fine every time (at one-week intervals). My original culture was a small cup of pure Greek yogurt from a supermarket; be sure to buy a culture you like the taste of.
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.
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.
1736530
I use an old yogurt container and stand them up in the freezer. I can get all 6 in my container.
964765
The process is no different. The machine just maintains the temperature for you. Way back when I had an oven with a pilot light, I would just put the new yogurt in the oven until it had set (usually overnight) because the temperature was just right.
723889
The little jars are silly. I retired them and the cover lid after the first batch. Now I re-use two large 32 oz standard yogurt containers. Two of them fit well, then I am adding a third 16 oz container. (Three large containers will not quite fit. I just cover it all with a clean kitchen towel and leave it for 8-10 hours. Works great! I also noticed that the milk will contract when it becomes yogurt so you will have less volume of yogurt than of the starting milk. I measure up full containers when I start, then add another cup or so of milk to be heated.
2224119
I don't know. What I do know is that when I am using the tier I usually have to rotate the jars halfway through and it extends the amount of time needed to process the yogurt, so I suspect that while it might be possible, you would probably need to rotate all of the jars at least once and it would extend the processing time significantly when compared to the single layer cook time.
578958
Hi! I also don't like "watery yogurt" so I add either a vegetable or animal based gelatin to the 42 oz. of liquid yogurt (that is, just before heating the milk and adding the yogurt culture. The latter steps are done after the product has cooled. Also, I like sweet yogurt so I add a sweetener before cooking. Afterwards, when the culture has cooled, you can add your own home-made preserve or just diced fresh fruit, nuts, chocolate bits, shredded coconut pieces, etc. Remember, you can also substitute cow's milk with goat's milk or soybean powder. Soy makes a nutritious and delicious yogurt as well. You will need to experiment to taste for these personal customized preferences. Hi! I also don't like "watery yogurt" so I add either a vegetable or animal based gelatin to the 42 oz. of liquid yogurt (that is, just before heating the milk and adding the yogurt culture. The latter steps are done after the product has cooled. Also, I like sweet yogurt so I add a sweetener before cooking. Afterwards, when the culture has cooled, you can add your own home-made preserve or just diced fresh fruit, nuts, chocolate bits, shredded coconut pieces, etc. Remember, you can also substitute cow's milk with goat's milk or soybean powder. Soy makes a nutritious and delicious... » Read More Hi! I also don't like "watery yogurt" so I add either a vegetable or animal based gelatin to the 42 oz. of liquid yogurt (that is, just before heating the milk and adding the yogurt culture. The latter steps are done after the product has cooled. Also, I like sweet yogurt so I add a sweetener before cooking. Afterwards, when the culture has cooled, you can add your own home-made preserve or just diced fresh fruit, nuts, chocolate bits, shredded coconut pieces, etc. Remember, you can also substitute cow's milk with goat's milk or soybean powder. Soy makes a nutritious and delicious yogurt as well. You will need to experiment to taste for these personal customized preferences. « Show Less
1322951
I have used vanilla yogurt. I have also used flavored greek yogurts but did not mix in the fruit.
1662268
I'm not sure if I know the answer to your first question. The second, the answer is no. Your yogur will not smell any flavors of previous cooked food.
2117507
Make sure the "milk" you're using is sweetened w/ something like cane sugar or blend some figs, dates, or prunes into the liquid before making the yogurt. Also, follow the instructions in the Schinner Vegan cheese book and add soaked cashews to the mix. Alt, go fake w/ a bit of agar agar or some startch (say, tapioca).