My yogurt is gritty/curdled on the bottom!! I made my first batch with 2%, I think 8 hours, boiling the milk like the instructions said even though every other recipe I've seen for homemade yogurt says DON'T boil the milk. It was delicious, but the yogurt at the bottom of the cup was separated and had a texture somewhat like ricotta or very small curd cottage cheese. DO NOT LIKE.My second batch I didn't boil the milk but had the same problem. What gives? My yogurt is gritty/curdled on the bottom!! I made my first batch with 2%, I think 8 hours, boiling the milk like the instructions said even though every other recipe I've seen for homemade... » Read More My yogurt is gritty/curdled on the bottom!! I made my first batch with 2%, I think 8 hours, boiling the milk like the instructions said even though every other recipe I've seen for homemade yogurt says DON'T boil the milk. It was delicious, but the yogurt at the bottom of the cup was separated and had a texture somewhat like ricotta or very small curd cottage cheese. DO NOT LIKE.My second batch I didn't boil the milk but had the same problem. What gives? « Show Less
757943
I have not had a problem. I cook it until it is at the temp indicated on directions. It is not really boiling yet even though it says to boil. I have used 1% milk and cooked for about 6.5 hrs and it's been delicious. The best I've ever had!
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.
757945
The gritty curdled yogurt means that its overly hot and/or overly cultured. Cut back on your time and see if that helps. Otherwise the suggestion of putting a cloth between the bottom and the jars is a good idea. The next step after the curdling effect is that the yogurt separates.
512641
My first batch came out the same way, but I read somewhere that the base of the yogurt maker gets a little hot and you should put a small dishcloth between the jars and the unit to alleviate this problem. I tried it on my second batch and it came out perfectly. I use a 1/4" thick, crocheted dish cloth and have been using it for almost a year now. None of my other batches have come out curdled and I have been steadinly increasing the length of time that I parboil my milk over the last year, so over boiling does not seem to be the issue.
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.
578956
You have to strain the watery yogurt through cheese cloth to get the extra unwanted liquid out. :)
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.
87843
I recently purchased this bouillon strainer and I do use it when making homemade yogurt. It strains the yogurt very well but, I never pour it straight in. First, I gently spoon a cup or so into the bottom of the strainer and then slowly pour the rest in. If you pour all of it, all at once into the strainer, it causes too much force and some yogurt will be pushed out the bottom with the whey. Just be sure to rinse & wash the strainer immediately after you remove the yogurt. The mesh is extremely fine and would be almost impossible to clean if left to dry. I also make my own homemade chicken & vegetable stocks and it's nice to not have to use all that messy, wasteful cheesecloth anymore. My only minor issue with this item is it's too large to store with my other kitchen utensils. So I hang it on a hook on the side of one of my cupboards. Hope this helps.
1505135
There are limited instructions. It is pretty much a basic recipe for plain yogurt. There are so many different things you can add to it, pretty much whatever fruit, granola, or honey suits you. It is easier to make yogurt than using the stove-top method since you do not have to monitor the temperature. You just let the yogurt maker do it for you. In my opinion, it would be better if it had a timer, but for the price we think it is a good machine. We make yogurt for the whole family and like not having to wash out individual tubs. Making it in one large batch works well for us since different family members eat different amounts in a meal. There are limited instructions. It is pretty much a basic recipe for plain yogurt. There are so many different things you can add to it, pretty much whatever fruit, granola, or honey suits you. It is easier to make yogurt than using the stove-top method since you do not have to monitor the temperature. You just let the yogurt maker do it for you. In my opinion, it would be better if it had a timer, but for the price we think it is a good machine. We make yogurt for the whole family and like not having to wash out individual tubs. Making it in one large batch works well for us since... » Read More There are limited instructions. It is pretty much a basic recipe for plain yogurt. There are so many different things you can add to it, pretty much whatever fruit, granola, or honey suits you. It is easier to make yogurt than using the stove-top method since you do not have to monitor the temperature. You just let the yogurt maker do it for you. In my opinion, it would be better if it had a timer, but for the price we think it is a good machine. We make yogurt for the whole family and like not having to wash out individual tubs. Making it in one large batch works well for us since different family members eat different amounts in a meal. « Show Less
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.
1880605
I find that I have to let the yogurt cool in the fridge overnight before I pour it in the Donvier. Then I let it set for several hours (no bumping) in the fridge again, depending on the consistency I'm going for. Usually the whey in the bottom is cloudy, but not thick. If it is thick, I just call it "pourable yogurt"! It does make a difference what culture you use as well. I buy a good quality plain yogurt and only use my saved plain greek yogurt about three times before I use the store-bought again.
189619
I haven't checked the temperature. I have made several batches of yogurt with only one that failed unexpectedly. I forgot to start it one time, and of course that batch didn't set up. My kitchen is kind of of drafty, so I put a dish towel over it (not sure if it makes a difference)
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
1577387
I don't know. I have made lots of different flavored ice cream and sherbet but haven't used yogurt yet. I will tell you not to use more than 3 cups of mixture as it can overflow bucket. Chill mixtue well and run machine to get bucket cold and it takes about 40 min. to get a soft serve texture and then freeze till firm
811745
I have had that issue as well with more of the yogurt and fruit mixes. I haven't had an issue with any others though. However, I don't know why it's happened with some and not others. I just let it melt a bit and got them out and chopped up to put in a bowl.
1101113
You only need to boil the milk if you are using raw milk. If you use pasteurized milk you only need to pre-heat it (+/- 82c). (If you use UHT you don't even need to pre-heat, as that has already been done for you.) Pre-heating it to just below the boiling point will make the yogurt thicker, more like a commercial yogurt. Then you cool it to body temp. before adding your active yogurt culture. I have made it w/o pre-heating and it tends to come out about half way between commercial yogurt and the drinking yogurt. Another way to thicken the yogurt is to add powdered milk (+/- 10T powdered milk to 1.5L of milk) The important thing is that the milk be at about, or just above body temp when you add the yogurt you are using as a culture.
1339516
Storm Weaver, if you're still monitoring this discussion, do you heat the milk first? I can get good raw milk, but if I have to pasteurize it I don't think it's worth the extra money. Everything I've read says this must be done.
241498
I have tried various ways to flavor or thicken. I typically add 2/3 C powdered milk powder to 2 qts of 2% or whole (4%) milk at the same time as I add the 1/2 C start, around 110 degF. and am very pleased with the result. I typically use the crockpot method as I find it simple. My best results so far for thickening is to add 1 teaspoon plain gelatin dissolved in about 1/3 C hot water (stir for a minute or two), add to 1 C of yogurt, blend for about 30 seconds, add the blended yogurt/gelatin back to the 2 qts of yogurt and stir thoroughly. Refrigerate for an hour and enjoy.G. DuffinSandy, UT I have tried various ways to flavor or thicken. I typically add 2/3 C powdered milk powder to 2 qts of 2% or whole (4%) milk at the same time as I add the 1/2 C start, around 110 degF. and am very pleased with the result. I typically use the crockpot method as I find it simple. My best results so far for thickening is to add 1 teaspoon plain gelatin dissolved in about 1/3 C hot water (stir for a minute or two), add to 1 C of yogurt, blend for about 30 seconds, add the blended yogurt/gelatin back to the 2 qts of yogurt and stir thoroughly. Refrigerate for an hour and enjoy.G.... » Read More I have tried various ways to flavor or thicken. I typically add 2/3 C powdered milk powder to 2 qts of 2% or whole (4%) milk at the same time as I add the 1/2 C start, around 110 degF. and am very pleased with the result. I typically use the crockpot method as I find it simple. My best results so far for thickening is to add 1 teaspoon plain gelatin dissolved in about 1/3 C hot water (stir for a minute or two), add to 1 C of yogurt, blend for about 30 seconds, add the blended yogurt/gelatin back to the 2 qts of yogurt and stir thoroughly. Refrigerate for an hour and enjoy.G. DuffinSandy, UT « Show Less
1729330
FYI: the yogurt is NOT "cooked" (incubated?) with the plastic tops. The glass jars are uncovered in the yogurt maker and the tops should never come in direct contact with the yogurt itself. After the yogurt has finished incubating (I let mine "cook" about 6-7 hours), I just put the tops on lightly so the yogurt can "breathe" while it cools down in the fridge. After the yogurt is cold (several hours), I then securely close the tops. I don't like plastic, but I don't mind these. They just protect the yogurt and keep it fresh.
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!