Need to accurately measure temp of milk boiled on stove--when it gets to a certain temp AND when it's cooled to a certain temp. Will this work? Postponed 1 1/2 yr doctor's instructions to make yogurt at home w very special ferment. Am contacting fellow patients re instructions, but I guess I boil 1 1/2 litre in pot on stove & let it cool before a 2nd process w medicinal ferment. Then transfer to yogurt maker. Precision is important; formula invented in lab by researchers after 100's of tries. Looked at regular digital cooking thermometers but inquiring about alarm since my health disallows my standing for long to keep watch. Need to accurately measure temp of milk boiled on stove--when it gets to a certain temp AND when it's cooled to a certain temp. Will this work? Postponed 1 1/2 yr doctor's instructions to... » Read More Need to accurately measure temp of milk boiled on stove--when it gets to a certain temp AND when it's cooled to a certain temp. Will this work? Postponed 1 1/2 yr doctor's instructions to make yogurt at home w very special ferment. Am contacting fellow patients re instructions, but I guess I boil 1 1/2 litre in pot on stove & let it cool before a 2nd process w medicinal ferment. Then transfer to yogurt maker. Precision is important; formula invented in lab by researchers after 100's of tries. Looked at regular digital cooking thermometers but inquiring about alarm since my health disallows my standing for long to keep watch. « Show Less
1608964
Probably. What volumes are we talking here? I would be worried about inhomogeneities above a few gal but a few quarts on the stovetop and you'd be fine. It reads contiuously so you could watch the temp fluctuate with time.
1608965
Yes. This piece of equipment will do that. If you want an alarm to sound at two temps (heating up and cooling down), I think you'll have to reset the target temp for cool down. Hope that helps.
1608966
Hello Fred,I don't know if this thermometer would work well for measuring boiled milk temps. Having said that, I would suggest a candy thermomter or the following. http://coffeecomment.com/gear/thermometers/
1608967
I wanted to use this thermometer for the same reason - I make my own yogurt and wanted it to alarm when the milk got *down* to the right temperature. This alarm (nor the brand I'd bought previously - a Taylor I think) worked that way. Any temperature set that is below the current temperature just causes it to beep and beep. Annoying. But I learned from making many batches how long it takes for quart jars of milk to cool to the right temperature in my house (which is kept at about the same temp year-round).
301821
Yes but you'll need to set the alarm to go off when it hits the high temp and then while its cooling, set it to the lower temp. I have found this to be a very accurate thermometer so i don't think you'll have a problem with accuracy.
1608968
No, I don't think so. It will measure your target temp at boiling but once you set the low temp you will already be over it when you hit start. I just don't think it will do that. I could be wrong. It has only one setting.
1608969
D. Legett was correct below. The alarm sounds at the indicated temp OR HIGHER. If you set it for your desired "cooled" temp, the boiled milk will already be higher than that temp and the alarm will sound instantly. If you're able to have someone help you the first time and monitor the temp as it cools, that should at least give you a time range that you know the same volume of milk will cool to the desired temp range. On subsequent attempts, if you know it takes (example) 12 minutes to cool to the desired temp, you could set your watch or clock to remind you to get up and check it 9 minutes after the boil- that way you would only have to get up for a few minutes vs. several. Just a suggestion. D. Legett was correct below. The alarm sounds at the indicated temp OR HIGHER. If you set it for your desired "cooled" temp, the boiled milk will already be higher than that temp and the alarm will sound instantly. If you're able to have someone help you the first time and monitor the temp as it cools, that should at least give you a time range that you know the same volume of milk will cool to the desired temp range. On subsequent attempts, if you know it takes (example) 12 minutes to cool to the desired temp, you could set your watch or clock to remind you to get up and check it... » Read More D. Legett was correct below. The alarm sounds at the indicated temp OR HIGHER. If you set it for your desired "cooled" temp, the boiled milk will already be higher than that temp and the alarm will sound instantly. If you're able to have someone help you the first time and monitor the temp as it cools, that should at least give you a time range that you know the same volume of milk will cool to the desired temp range. On subsequent attempts, if you know it takes (example) 12 minutes to cool to the desired temp, you could set your watch or clock to remind you to get up and check it 9 minutes after the boil- that way you would only have to get up for a few minutes vs. several. Just a suggestion. « Show Less
1415156
Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the... » Read More Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s « Show Less
1266322
there is no temperature gauge on this unit. Once you boil milk you bring it down in cold water to 108 and place inside the euro which is like a warmer. I'm not sure how hot the milk stays after that. Sorry
907585
Yes, I have a thermometer and my temp was always 180, then cooled to 110 before adding yogurt starter. The problem was not me - I tried 4 times - but the base DOES NOT maintain the proper temperature. I wish it did as I like the design of this product. Sadly, they have not worked out the kinks.
1584498
Sorry, I actually returned my machine. I didn't think it got the milk hot enough (I use a thermometer typically). Where I live I have to descale pretty regularly (I now have a Giro - it tells me when to do it). But I think regardless of your water source the repeated boiling of water creates a buildup whether or not there's a water filter in place (not sure about that).
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.
767766
YES! The directions with the unit say that all you do need to is add 1/2 cup dry milk to the recipe and you will NOT need to heat the milk on the stove. I have never heated milk and my yogurt turns out perfect every time. Adding the dry milk is the key to not having to heat it.
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.
964766
I think the way this works is that you would prepare your yogurt as usual, let it cool to 100-110 degrees (lukewarm), mix in the starter and then pour it into the Salton's container to keep it warm consistently. The Salton does the job of keeping the temperature right. You'll have to experiment with how long you want to leave it in the Salton - anywhere from 4 to 10 hours. Also - re: cooling the milk to lukewarm, the Salton manual says to speed up the process you can stick the pan with the milk into a sink full of cold water. This works really well and is much faster than letting it cool by itself. Just remember to stir it and watch that it doesn't cool too much. I think the way this works is that you would prepare your yogurt as usual, let it cool to 100-110 degrees (lukewarm), mix in the starter and then pour it into the Salton's container to keep it warm consistently. The Salton does the job of keeping the temperature right. You'll have to experiment with how long you want to leave it in the Salton - anywhere from 4 to 10 hours. Also - re: cooling the milk to lukewarm, the Salton manual says to speed up the process you can stick the pan with the milk into a sink full of cold water. This works really well and is much faster than letting it cool by... » Read More I think the way this works is that you would prepare your yogurt as usual, let it cool to 100-110 degrees (lukewarm), mix in the starter and then pour it into the Salton's container to keep it warm consistently. The Salton does the job of keeping the temperature right. You'll have to experiment with how long you want to leave it in the Salton - anywhere from 4 to 10 hours. Also - re: cooling the milk to lukewarm, the Salton manual says to speed up the process you can stick the pan with the milk into a sink full of cold water. This works really well and is much faster than letting it cool by itself. Just remember to stir it and watch that it doesn't cool too much. « Show Less
945153
I do not boil my milk to make my yogurt. I prefer to use as many raw milk products as possible. I heat the milk to 100 to 110 never beyond that. Pour into my glass jars and I have found it works better if I preheat the unit. I can't tell anyone not to boild but for me I prefer it still in the "raw" form.
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!
853745
Yes. I tested this with water after it overcooked two batches of yogurt. It went up to 130 degrees at its highest. I plan to call the manufacturer after the weekend and will update if they provide any helpful information.
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.
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.
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.
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)
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.