can the probe be used in yogurt making? can it be used in a pot of milk? can it be used in the jar when the yogurt is fermenting?
764288
Honestly I don't know. Have only used it for meats. I am sure if you know the temp you want it probably can.
1639410
We haven't tried it yet, but you in general you can make yogurt using starter from store-bought yogurt that has live bacteria. So it should work with this machine.
597164
I assume you are talking about the heating of the milk before you pour it into the Yogurt Maker. (the yogurt maker is necessary to keep the milk at a warm temp for 8 hours while the yogurt starter multiplies.) I started out by using a candy thermometer to bring the milk to the required temperature, and it wasn't reliable. Now I do it "by sight" and it works perfectly every time: I stir over medium heat until JUST BEFORE boiling. The milk starts to get little bubbles on the surface. If it breaks into a boil, no harm is done, just remove from heat immediately. The milk is not that fussy. I set a timer to the approximate time it will take - makes me watch carefully at the end. Do not underheat - that will be a disaster and the milk will run through the sieve.
1877574
The packaging said it is food grade polyproplene. I think if you wanted a straight sided glass jar with lid (like would be used for canning) could be used inside were the actual yogurt is being produced. And they do make some of the lids for these in a plastic so as not to have,a metal canning lid. Best suggestion I can give you.
1617049
The yogurt maker comes with two different culture starters, which require different temperatures when they are introduced to the milk (thermometer is included), but presumably the same incubation temperature. I imagine you could also make non-dairy yogurts as well, using soy or coconut milk, though I've never tried it.
375694
Not much, other than on the yogurt thermometer the target high temp (180F) and cooled temp (110F) are highlighted so you know your key points to achieve. It just makes it easier. You most certainly could use an instant read thermometer, remembering your target temps. The clip on the Euro Cuisine thermometer makes it easy to keep in on the pot while you heat up your milk.
304641
Definitely a myth. I cook my yogurt in a stainless steel pot and use this thermometer every time.
1468753
I've used it with raw milk. As far as it turning it to yogurt there was no difference from the skim milk I normally use. As for various enzymes, chemicals and compounds in the yogurt I have absolutely no way of telling. That would be something, someone in a lab or a "super nerd" with a microscope would be able to tell you. I just assume any properties the milk had before it was yogurt were still there but really, "I'm just guessing and assuming".
428946
I don't think I'd rely on it for pasteurization, as it measures the temp at the tip -- not along the entire length of the probe. I'd be worried about just getting a "spot" temperature -- unless you are absolutely sure that your entire tank has been mixed to a perfectly even temperature.
892727
yes you can, just wait a few seconds for the most accurate reading....i have used it for the liquid portion of bread already and it is very accurate. Just be sure when checking temperature, that the tip does not touch the pot or the container. because that will give you an inaccurate reading.
2112123
I make my yogurt with raw milk, which you cannot reuse, if you make your yogurt with pasteurized milk, you can reuse it.
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!
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!
86372
I've never tested the temperature during a cycle because I read if the process is interrupted, you could ruin your batch of yogurt. And since my yogurt has turned out every time for years (without fail), I never felt the need to test. I thought it was supposed to stay a consistent 110 degrees. If your yogurt isn't turning out, I would imagine that means it is not working properly. I hope that helps!
855591
I have not used it for yogurt.. but I have used it for almost everything else cold hot warm it doesn't matter and it is tasteless. I love this stuff and use it all of the time. I would go for it
2265333
I haven't had mine that long but I purchased mine to use in making cheese. I have used it three times to make cheese and I have left it in milk until my mixture comes to temp. The directions tell you not to place it on the bottom of the pot. I love it.
1504707
Why would you want to strain yogurt at all? I'd imagine it would be difficult, since the mesh is fairly small. I've never strained yogurt in my life, and won't in the future.