What tempurature is the yogurt kept at?
777366
I put mine in yesterday at 75 degrees F (based on my probiotic yogurt starter instructions); 9 hours later, it registered 109 degrees F, and the yogurt was done. Hope this helps.
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.
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.
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
1145668
I can say this... I use Mason/Ball jars for making my yogurt. I also need to keep it warm for 24 hours, so I cover my jar, set it on a potholder and place it on top of my radiant space heater. You need an area where you can keep your yogurt warm (mine is about 105-110 degrees). I have another friend who uses her attic during the summer. Some say that you can place it in your oven (Do not turn the heat on! It will be too hot and kill the cultures) Just turn the oven light on. You may need to check the temp. out before hand to see if the oven light will provide the heat needed. Good luck!
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.
115278
So sorry I was late responding: what I do is place Yougtherm in cooler box with a couple milk bottles of HOT water over night... perfect yogurt every time.
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!
1637651
On their website in the blog section there is a recipe tip on using the pot to heat the milk. It says to put the desired amount of milk in and turn the pot on to high for 50 minutes. Test temperature and it should be around 120. Then proceed to add yogurt starter and turn unit to yogurt setting. I have used this method and yogurt has turned out fine every time. Sure beats heating the milk on the stove before adding to yogurt maker.
2212895
My proofer sits on a granite countertop, and does not seem to overheat. I set it for 80 degrees for proofing bread and it is perfect. I do not make yogurt.
1643934
No, one temp. I am so happy with this yogurt maker. I use it every week. I always use my own yogurt as a starter or a yogurt with multiple cultures.
658702
I always heat the milk to about 180 (in the microwave) before making yogurt and then let it cool down to around 100 - 110 before adding the starter. I've never tried not heating the milk.
375695
I love this yogurt thermometer. You can see clearly when the mixture reaches he target peak temperature of 180, and also when the mixture temperature drops to 113 (to add the yogurt culture). The clip fits nicely on the pan, and adjusts so the bottom of the themometer doesn't touch the bottom of the pan. Great value!
2029422
I own a similar yogurt maker by Salton that has been discontinued. It also ran hot. Since there's just a simple heating element in it, like a light bulb, I bought a plug-in dimmer switch like this -> Lutron TT-300H-WH Electronics Plug-In Lamp Dimmer, WhitePlug the yogurt maker into the dimmer and set the dimmer to about 75% of "full." By trial and error, this will cut the current to the yogurt maker and you can get your yogurt to 100-110 degrees F.
1352447
My recipe: 1 liter coconut milk, 3 tablespoons of sugar, 1/2 teaspoon guar gum, 1/2 teaspoon agar powder, bacterial culture. Heat mixture to 180f, then cool to 110f, then mix in culture before placing in the yogurt maker. Ferment for 24 hours.
576066
No, you cannot. This culture will be killed at the temperatures needed to make yogurt. Yogurt is taken up to ~114 F... This culture cannot be used above 102F.
740451
I start my yogurt about 9:00 at night. I add the dry milk to the cold milk, and heat the milk to 180F. I let it cool to 110F, and stir about 1/2 cup of warm milk into the yogurt starter, then whisk the starter back into the milk. Put the milk into the machine about 9:30, plug it in and go to bed. I unplug it about 7:30 in the morning (10 hours later) and refrigerate. Always creamy, never a problem. I've also had good luck incubating for as little as 6 hours. I've never gone over 11.