Do you need to heat the milk first to make yogurt? The previous answers were mixed on that question.
151825
I always heat the milk first. It quickly kills the other bacteria in the milk and allows the bacteria you introduce with the starter material to work properly and more quickly
151826
Buying fresh, pasteurized milk bought in U.S. grocery stores, I have not myself experienced any troubles from not pasteurizing the milk a second time. That's processing a gallon of brand 365 2% milk every week since I bought the thing in mid December -- so at about 4 batches per gallon for 16 weeks, that's statistically significant evidence that you won't be poisoned by forgoing a second pasteurization, at least so long as your milk is fresh and you haven't infected it by drinking directly from the bottle, etc.. If you violate basic practices of food sanitation, you're begging for trouble anyway. Buying fresh, pasteurized milk bought in U.S. grocery stores, I have not myself experienced any troubles from not pasteurizing the milk a second time. That's processing a gallon of brand 365 2% milk every week since I bought the thing in mid December -- so at about 4 batches per gallon for 16 weeks, that's statistically significant evidence that you won't be poisoned by forgoing a second pasteurization, at least so long as your milk is fresh and you haven't infected it by drinking directly from the bottle, etc.. If you violate basic practices of food sanitation, you're begging for trouble... » Read More Buying fresh, pasteurized milk bought in U.S. grocery stores, I have not myself experienced any troubles from not pasteurizing the milk a second time. That's processing a gallon of brand 365 2% milk every week since I bought the thing in mid December -- so at about 4 batches per gallon for 16 weeks, that's statistically significant evidence that you won't be poisoned by forgoing a second pasteurization, at least so long as your milk is fresh and you haven't infected it by drinking directly from the bottle, etc.. If you violate basic practices of food sanitation, you're begging for trouble anyway. « Show Less
151827
We bought this to make vegan yogurt and do not heat the soy milk, however I'm not sure if you would need to heat cow's milk.
151828
Yes, the milk needs to be heated first to make the yogurt. I believe it needs to be heated to about 185 degrees. Usually there are instructions on the yogurt culture powder bottle that you need to buy.
151829
yes, this way you kill off any competing bacteria! you don't want to grow bad bacteria
151830
The recipe I use calls for heating the milk to 180 degrees for 20 minutes and then cooling it to 100 - 110 before adding the yogurt starter. I understand the heating process accomplishes two purposes: sterilize the milk and break down some of its components to make the yogurt smoother. Good luck.
151831
Yes, heat the milk to 180F, then let cool to 110F. The cultures are more active in a warm environment.
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
445015
I have not personally used non-fat dried milk to make yogurt, but I have seen recipes using it to make cheese so I would think it would be okay to make yogurt with. It is worth the time and effort to make it for me as I have dairy goats. I have plenty of good milk to make it with; add to that my homemade jam and you just can't buy that at the store! Really, the hardest and most time consuming part of the whole process is heating the milk.
2003432
Yes you have to heat the milk up first. I don't think any of them do this step. I found it was easiest to just zap it in the microwave. It took a few tries to figure out how long to zap it but now I have a routine and it's not hard.
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.
1672936
No. You add the lids after the yogurt is finished "cooking"...approximately 8-9 hours.
1719878
Okay, so from what I've read and heard from my raw milk farmer, you boil or heat the milk to kill certain bacteria because if the bacteria that you need to make yogurt with does not win the battle you won't succeed in making yogurt.
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.
194702
Do you really need this maker, I just boil the milk and then add a tablespoon of shop purchased yogurt and add it to the luke warm milk and then leave it overnight and you will get yogurt ready the next day. This process is ideal during summer and during winter I just warm the cooking range for about 5 min and then place the container in there and by the next day your yogurt is ready. I am doing this for the past 20 years. You don't need any maker to make your yogurt, save the money for something better.
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.
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!
625246
I always make yogurt in the slow cooker -- you don't need to keep it on. I just add the culture to warm milk, and then unplug the slow cooker and wrap it in a beach towel to keep the milk/future yogurt warm. I leave it overnight on the counter and in the morning I move it to the fridge. It works like a charm and you don't need anything fancy or even plugged in.
618096
I think if I wanted to make "regular" yogurt I would just use plain yogurt as my starter instead of using Greek yogurt as a starter. I don't know about draining it or not since I have only made Greek yogurt. but my assumption would be that you would still have to drain it some. But that is just my opinion since I have never made "regular" yogurt. But I don't know if the cooking time would be different....probably not.
2112123
I make my yogurt with raw milk, which you cannot reuse, if you make your yogurt with pasteurized milk, you can reuse it.
1636588
I use at free yogurt and fat free, lactose free milk to make my yogurt. It takes 11- 12 hours for my yogurt to be ready. I tried to use the top tier twice and the yogurt never firmed up. Now I use it as storage for my extra 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.
1364760
Yes, you can use yogurt from your last batch...however!!! I've never done it. The reason? Because my homemade yogurt has always been so GOOD that I've eaten Every Bite and didn't have any left to use as a starter for the next batch!!