What are the directions for making plain thick yogurt from this?
475807
I Googled your question. Several results appeared on the screen. Apparently, the powder is called a "starter." I discovered that entering any question in the search box will give you the answers you are looking for.
1880604
The thick yogurt should stay in the fine mesh insert and the liquid should drip through into the the solid box. It will take a while. Then you should only use the white yogurt that remains in the mesh part and discard the liquid that has drained through into the solid box.
1333714
I do it all the time. use a thickener (like corn or tapioca starch) and a packet of unflavored gelatin when heating the almond/soy/blended milk to control thickness. I use more starter-- either double the powder or use powder and a storebought yogurt of same base. Honey for sweetener to bump up the cultures. experiment!
757944
You are absolutely right, I'm having the same problem with the curdling. The instruction manual says to boil until the yogurt "runs up the side of the pot." I think the euro cuisine yogurt maker is baking the yogurt at too high a temperature. My old Salton 5-jar maker kept the yogurt just warm, not hot. The new one, when you remove the jars, the bottom is really very hot. I have no fix for this except to say that I am extremely disappointed with this yogurt maker and I think euro cuisine has a problem with these models.
111792
the easiest thing we've found is just using a spoon. The mouth is wide enough. We've tried a funnel and a turkey baster but yogurt was too thick. A pastry bag works well, but it felt like too much work just for 4 pops (getting the nib on and filling the bag and then breaking it down and washing it) and a bit of a waste (left over yogurt in the bag and can get messy).
1926464
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
1719872
Place a scoop of plain yogurt in a bowl.Pour in milkWrap the bowl with a blanket and set if on top of a gas stove do NOT turn the stove on.That is all you need.No need for heating, no need for a thermometer or any of that other stuff
1333718
I've successfully made yogurt with coconut milk in this yogurt maker. It took several tries because coconut milk doesn't thicken like cow's milk, so it was turning out watery. My husband found a recipe online that uses gelatin(4 tsp per batch) to thicken, and it turns out really well. It tastes so good that I have a hard time keeping up with the demand in my household :) Good luck!
325666
We have found that using whole milk makes a thicker yogurt. My wife and I love it........ the quality is superior to store bought products.
1624732
You pour your mix into a container which fits into the machine. The machine comes with one, or you can use a quart plastic container from store-bought yogurt, or you can use wide-mouth glass jars (Mason jars). The machine itself is completely plastic, but it never touches the yogurt.
325667
I'm no expert, but I believe the thickness of the yogurt depends on many factors such as the type of milk and the starter culture you use. We use organic whole milk and a tablespoon of plain organic yogurt for starter and in 6 hours or so the Euro Cuisine makes a pretty thick yogurt- similar to what you buy in the grocery store in the little containers. Maybe if you use Greek yogurt as a starter it will come out even thicker...
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.
1241694
Yes, I have made yogurt using (canned culinary) coconut milk with great results using the instructions for regular milk. I add agar agar as a thickener. Enjoy!
115276
I simply throw a cotton dish towel over my yogurt maker and make sure it is sitting on one and not on the cold counter, though this is not the model I use. I bought this one as a gift for my sister.
1832917
Yogurt naturally has whey in it. Whey is a slightly yellow, watery liquid. You control the thickness of yogurt by the amount of whey liquid it has. When you make homemade, natural yogurt, it is about as thick as most store bought yogurts (non-Greek style). To increase the thickness you would strain out some whey liquid. I do this by using the Cuisipro Donvier Yogurt Cheese Maker, which is just a small plastic box containing another box inside which has a metal screen for a bottom. I put the yogurt that I made in the CYM-100 into the Yogurt Cheese Maker and put that into the fridge for 1 hour. When I take it out I have super thick yogurt in the inner box and whey liquid in the bottom of the outer box (which I pour out). Greek yogurt is just super-thick yogurt. Using this strainer I can make yogurt that is thicker than any Greek yogurt that you can buy in the store. I LUVLUVLUV the yogurt that the CYM-100 and the Yogurt Cheese Maker create (and I *do* like it thick). Just google "how to make Greek yogurt" for a lot more info.
1880603
I don't know what to tell you. It works just like that for me. How thick is your yogurt when you put it in?
63862
You do not need a yogurt maker. I make the yogurt in the oven in a deep dish casserole (big enough to hold 1/2 gallon of milk). When thickened it goes into the strainer for 24 to 48 hours to strain off the whey, thus Greek yogurt.