Do you really HAVE to boil/scald the milk? Has anyone had success making yogurt with out scalding the milk? I noticed there was a yogurt maker that made yogurt in the original milk carton. They claim that there is no need to heat up the milk before adding starter. Can this step be skipped using a more traditional yogurt maker (like the Salton)? Do you really HAVE to boil/scald the milk? Has anyone had success making yogurt with out scalding the milk? I noticed there was a yogurt maker that made yogurt in the original milk carton. They... » Read More Do you really HAVE to boil/scald the milk? Has anyone had success making yogurt with out scalding the milk? I noticed there was a yogurt maker that made yogurt in the original milk carton. They claim that there is no need to heat up the milk before adding starter. Can this step be skipped using a more traditional yogurt maker (like the Salton)? « Show Less
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
1719873
It is possible to skip the scalding step. I let my milk (and yogurt starter) get room temperature before I mix things up and start my yogurt. I have not had problems with bacteria, etc. I have a Euro Cuisine Yogurt maker and the instructions give this option. Good luck.
1719874
No you do not need to bring your milk to a boil. If you search for yogurt recipes online you'll see one from Alton Brown that tells you to bring the milk to only 120 degrees and then cool to 115. I have made yogurt using this recipe about 10 times and it always turns out great. I'm using the Salton YM9.
1719875
Amazon.com sells it. I saw it when I did a general search for yogurt makers. Thanks for answering my question.
1719876
I've had good luck with ultra pasteurized organic milk going straight into the machine after warming it to 100 degrees in the microwave. It lists an expiration date weeks past what a regular carton of supermarket brand milk would last. It costs more, but I tend to go through a carton of milk very slowly so the extra time to use it is really nice. I'm sure you would need to use it for yogurt as soon as you buy it and open it, and try to get the freshest carton possible.
1719877
The consistency of the yogurt made from raw milk is very different, not very thick. I use gelatin to make it less runny.
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.
161262
You may also want to check the recent thread on making yogurt using soymilk. It turns out that lactose is not essential to the process.
729299
I don't know why you couldn't - the temperature wouldn't be an issue. You would have scalded and cooled the milk already before adding the starter.
853748
not at all I usually cook it for 13-15 hours with extra dried milk and it comes out extra thick and creamy. It is on a very low heat so there is never any scorching, the low heat allows the yogurt bacteria to thrive and multiply.
1964505
No this is not for yogurt starter. It is more like powdered milk or powdered buttermilk, to use in recipes to add the tart flavor of yogurt. It will not culture your milk and make yogurt.
1620459
Many because you can use yogurt from the previous batch as starter for a new batch, though I understand that after a while you want to use the starter to get the original blend of bacteria. Also you use a tiny amount of the powdered starter, 1/8 of a teaspoon, for a quart of yogurt. I make the 24 hour yogurt to get rid of all the lactose. Good luck.
441507
No it doesn't but for my first batch I used PLAIN yogurt in milk I heated to almost a boil on stove. Recipes are all over the internet. You may have to adjust the recipes for the number and size of containers. (next time I'll do 1 1/2 recipe. turned out perfect at 8 hrs. (I don't like really tart yogurt unless I'm using it for sour cram substitute.
617858
You need something to use as a starter when making yogurt. You can either buy starter or use some previously made yogurt as starter. It is my understanding that if you do use previously made yogurt as a starter, then the next time you make yogurt you need to use a starter, not yogurt again.
1820460
You heat the milk to > 180 (which is less than boiling) to kill bacteria and prepare it to culture better. Then you cool it to 110 before you add the starter (>115 will kill the starter). I do a cheater recipe with powdered milk (which you can get cheap in bulk from an LDS cannery). Whisk 3 cups non-instant powdered milk in a gallon pitcher with 4 cups of boiling water until all lumps are gone. Then add 4 cups luke warm water to the pitcher. Double check the liquid is < 115. Mix a little of the liquid into 1/2 cup plain yogurt and then mix into pitcher. Pour into yogurt maker from pitcher. (Makes two quarts) Boom done in < 10 minutes with no sitting over a pot of milk to make sure it doesn't burn. You heat the milk to > 180 (which is less than boiling) to kill bacteria and prepare it to culture better. Then you cool it to 110 before you add the starter (>115 will kill the starter). I do a cheater recipe with powdered milk (which you can get cheap in bulk from an LDS cannery). Whisk 3 cups non-instant powdered milk in a gallon pitcher with 4 cups of boiling water until all lumps are gone. Then add 4 cups luke warm water to the pitcher. Double check the liquid is < 115. Mix a little of the liquid into 1/2 cup plain yogurt and then mix into pitcher. Pour into yogurt maker from... » Read More You heat the milk to > 180 (which is less than boiling) to kill bacteria and prepare it to culture better. Then you cool it to 110 before you add the starter (>115 will kill the starter). I do a cheater recipe with powdered milk (which you can get cheap in bulk from an LDS cannery). Whisk 3 cups non-instant powdered milk in a gallon pitcher with 4 cups of boiling water until all lumps are gone. Then add 4 cups luke warm water to the pitcher. Double check the liquid is < 115. Mix a little of the liquid into 1/2 cup plain yogurt and then mix into pitcher. Pour into yogurt maker from pitcher. (Makes two quarts) Boom done in < 10 minutes with no sitting over a pot of milk to make sure it doesn't burn. « Show Less
407607
First, boiling your milk is neither good nor necessary. Boiling is 100C/212F. Some say scalding temperature is 82C/180F, others say 85C/185F; I prefer the latter. The temperature should be held for five (5) minutes to kill organisms which might be present (they do not die immediately). Some argue that scalding is unnecessary because commercial milk is already pasteurized. However, if that were so commercial milk would never go sour. We all know it does, sometimes. Microwaving is not a good idea, in my opinion. Experience microwaving plain black coffee has taught me that internal micro hot spots -- boiling and above (superheated) -- can be created within the substance being microwaved. I have had plain black coffee boil over its container wall while the average temperature was not near boiling, i.e. the "boiled over" coffee could be drunk immediately afterward without fear of burning one's self. Here is the human danger of food which has been microwaved to the point that internal micro hot spots have exceeded 120C/248F: substances known as Advanced Glycation Endproducts (AGEs) are created. Current research indicates AGEs (created by high temperature cooking, 120C/248F or above) are linked to Type-II diabetes, hardening of the arteries and a list of other dreaded human conditions which appear later in life (presumably) as a result of consuming AGEs and the resulting internal accumulation of such. (Inside the body the AGEs eventually form cross-linked protein substances which are difficult for the body to eliminate; thus the cross-linked proteins accumulate over one's lifetime as does the damage they cause to our tissues.) Stove-top scalding of milk is a more gentle, indeed perhaps "safer" from the prospective of avoiding AGE creation, albeit a more time consuming method. I, personally, choose stove-top over microwave. I make a gallon of yogurt at a time. HTH, Joan
1386665
I am on a hunt to discover the best way to make yogurt from nuts and seeds, as I am allergic to milk and soy :o(. I discovered an answer to your question: (from the owner of Pomona Pectin) I don't have any experience making yogurt from nut milk. When people are making yogurt from cow or goat milk and it isn't coming out thick enough, I tell them how to add pectin to help thicken it . I tell them to use 1 teaspoon of pectin per quart of milk. You might need to use a little more than that. Like 1 1/2 teaspoons or perhaps 2 teaspoons. I tell them they don't need calcium water because their milk has calcium in it naturally. If you have calcium fortified nut milk then you don't need to add calcium water either but if you don't, then you would add 4 teaspoons of calcium water per quart of milk. When you have heated the milk to its hottest point, take 1 cup of the hot milk and put it in a blender or food processor. Add the pectin, vent the lid, and run the machine for a good solid minute until the pectin powder is totally dissolved. No lumps at all just perfectly smooth. Then add the pectinized milk in with the rest of the milk and stir well. Then proceed with your yogurt recipe. Sincerely, Connie Sumberg, Owner Workstead Industries P.O. Box 1083 Greenfield, MA 01302 413-772-6816 www.pomonapectin.com
161263
This is great. I use Elaine G's recipe too so this info helps. I wanted to know if I could use 2% lactose-free milk since I'm short on regular. I'm also going to add 5% cream- which I didn't realize had other ingredients in it- like "modified milk ingredients. " If you can make yogurt with soy milk- [which I would never use], I don't see why this wouldn't work. I'll try and see. I have also found keeping the temp. at the simmer point for a minute before cooling and the culturing temp. a little cooler than suggested makes a thicker, firmer result.
767765
you need to heat the milk on stove first.i tried my second batch with plain Fage greek yogurt.I warm the milk as recommended. Turn out very well. i set the temp.to 7 hours. It is very simple to use.Great machine.I would recommended this machine.It is easy to use.
1752815
The question is poorly worded and lacks proper English useage. However, I take it the question is, "Does it have a special marking that indicates the temperature at which the yogurt starter should be added? From looking at the picture, it can plainly be seen that yes it does; this in spite of the fact that three subject matter experts say, "No". In addition, it has a special red line indicating the temperature at which the milk should be maintained in order to denature it. These two large marks are an excellent feature. If making yogurt, you do not need to squint to read the temperature scale. Just go by the two big markings. The question is poorly worded and lacks proper English useage. However, I take it the question is, "Does it have a special marking that indicates the temperature at which the yogurt starter should be added? From looking at the picture, it can plainly be seen that yes it does; this in spite of the fact that three subject matter experts say, "No". In addition, it has a special red line indicating the temperature at which the milk should be maintained in order to denature it. These two large marks are an excellent feature. If making yogurt, you do not need to squint to read the... » Read More The question is poorly worded and lacks proper English useage. However, I take it the question is, "Does it have a special marking that indicates the temperature at which the yogurt starter should be added? From looking at the picture, it can plainly be seen that yes it does; this in spite of the fact that three subject matter experts say, "No". In addition, it has a special red line indicating the temperature at which the milk should be maintained in order to denature it. These two large marks are an excellent feature. If making yogurt, you do not need to squint to read the temperature scale. Just go by the two big markings. « Show Less
1373206
Hi Michael, Yes, you do have to heat the milk(not boil) before placing it into the unit for cooking. We suggest heating it with a double boiler method until it reached 185 degrees, and then letting it cool to about 100-110 degrees. This will kill all the excess bacteria that might interfere with the cooking process but keeps all the good ones that we need to create more yogurt!
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.
832732
I use 1 and 1/4 Teaspoons but remember you must be sure to bring your milk to almost simmer and then let cool to room temp. Heat will kill your starter I also have a yogurt maker and set it for 9 hrs.