How often do the jars need replacing? Is 12 - 16 hours the general time for yogurt to be made?
1890422
I have never had to replace a cup, they are very sturdy and take repeated washing and uses just fine. I do have two sets, however, because we use a lot of yogurt and makes it easier for weekly batches. I let my yogurt incubate for 9 hours but could possibly use a shorter time. Twelve to 16 hours seems long.
1890423
10 hours is enough. Worth buying extra cups directly from Aroma. Just google Aroma.
1926466
1. Make sure you let it set for at least 10 hours. Sometimes it takes this long if the weather is dry or cool- hot and humid makes the best yogurt!2. You could try adding an extra cup of full fat powdered milk or decreasing the water you add to the mix slightly. 3. The Greek yogurt is naturally the thickest
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.
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.
2117779
i agree that the jar is not very accurate by the measurement. but i never had 2.5 cups of leftover! that's a bit too much... i usually put in 6oz yogurt (1 of those store bought, or one jar from last batch), then add 18 oz of milk. that'd do. once you do a few batches, you'll have a pretty good idea of how much you need to put in there. Or you can always use the cups that come with it to measure. that'd never go wrong. on a different note, if you ever have extra leftover mixture, just drink it. :) I like it that way anyways. sometimes if i made the yogurt too sour, i just add some milk, and do a yogurt drink. you can use that for smoothy as well. don't waste it~ :)
786811
The sugars are converted to lactic acid in the cooking process, the longer you cook it the less sugars are left.I cook my yogurt for a min of 24 hours so that I get as much iof the sugars as possible converted to lactic acid.
2070481
I use any live culture plain yogurt from the store, and make a mother culture with it as well so it lasts longer. Eventually you need new starter again as it loses strength after a few generations.
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.
2202880
I use a Yogourmet. To become yogurt, the milk+culture requires hours of sitting time at about 105 degrees. We let the culture grow for a full 24 hours. I've read online that you can put the milk+culture in glass jars, wrap them in a towel and leave them in an oven with the light on, but no heat. That's the process for making yogurt without a yogurt maker. I don't think stove top will work. If you try this, do look online for the exact oven procedure. I've never done it myself.
428494
As stated earlier, the timer is only 16 hrs. What I do is set the timer for 12 hrs, while making sure I'll be home when it goes off, then immediately set it for another 12 hrs, again making sure I'm home ... and I have yogurt that has 'cooked' for 24 hrs ... and so much better for you. Set the timer according to your personal schedule. I've tested the temp a few times and it is always perfect.... good luck.
752865
You can use any milk so I guess it would be okay if it is raw. then yogurt actually "cooks" for'10 hours so I don't guess it would be raw anymore???
325670
Use greek yogurt as a starter, and run the machine for 24 hours by simply reseting the timer midway. This yields yogurt about as thick as greek yogurt.
1636587
I think the recommendation is 4-6 hrs, from the time the yogurt is heated and the bacteria/culture is added. I have the top tier and I regularly use it, it works fine for making a double batch of yogurt. I only use whole milk to make my yogurt though. People who have told me they use low fat or skim milks often complain the yogurt turns out runny. I believe in the industrial yogurt business they use gelatins and other thickening agents to make low fat yogurts. Happy yogurt making!
576065
Yogurt can be made using a live active culture from existing yogurt. I took a regular store brand and used it the first time. Since then I just use a couple of table spoons of my last batch for my new one. I make yogurt every seven to ten days and have not need to get any fresh starter in well over a year and a half to two years.
2212892
Michael, wife has made about ten batches of yogurt with hers and we have not had that problem at all. Must be a defective thermostat and I would ship it back to the manufacturer.
1620461
Its hard to tell. One website I visited said the jar can make 80 quarts of yogurt using 1/8 of a tsp for ea quart. Depending on how thick you want the yogurt to be, you may want to use more than the 1/8 tsp.
1672936
No. You add the lids after the yogurt is finished "cooking"...approximately 8-9 hours.