yogurt image
Heather
I bought a salton yogurt maker that makes 5 little jars of yogurt. It had no instructions and I can't find the instructions online either. I want to make this yogurt recipe, but it doesn't use a yogurt maker so how would I apply the recipe to a yogurt maker? Thank you so much!
Answer
Check out my previous answer about one way to make yogurt in this question (...I also have a Salton yogurt machine, but it's the one-unit kind not the little cups kind... that' shouldn't matter though):
http://answers.yahoo.com/question/index;_ylt=AuRPW5Kw4ZodpxDth1OUCZjsy6IX;_ylv=3?qid=20070405080017AAQBRCv
One thing I'd say, however, since someone else has said to incubate "at least 8 hrs" is that (as long as you have all the milk already at the proper fermenting temp of 110-118, which a yogurt maker automatically maintains), the minimum amount of fermentation time is actually 4 hrs** ... any longer (up to a maximum of 24 hours) and the yogurt will get more and more sour since the bacteria's job is to eat up all the lactose (milk sugars) in the milk and that process keeps going pretty fast while the temp is right. You may like your yogurt more sour than I do though.
**That's so you won't have to add *extra time* just for all the milk to be able to get to a good fermentation temp.
Also btw, the *amount* of yogurt you're making won't matter if all the milk is just at the right temp during incubation.
Oh, and also, DON'T boil the milk at all, much less for 30 minutes. Keep it under the boiling temp (185 is good) if you're heating it higher than the fermentation temp in the beginning to make it thicker.
HTH,
Diane B.
Check out my previous answer about one way to make yogurt in this question (...I also have a Salton yogurt machine, but it's the one-unit kind not the little cups kind... that' shouldn't matter though):
http://answers.yahoo.com/question/index;_ylt=AuRPW5Kw4ZodpxDth1OUCZjsy6IX;_ylv=3?qid=20070405080017AAQBRCv
One thing I'd say, however, since someone else has said to incubate "at least 8 hrs" is that (as long as you have all the milk already at the proper fermenting temp of 110-118, which a yogurt maker automatically maintains), the minimum amount of fermentation time is actually 4 hrs** ... any longer (up to a maximum of 24 hours) and the yogurt will get more and more sour since the bacteria's job is to eat up all the lactose (milk sugars) in the milk and that process keeps going pretty fast while the temp is right. You may like your yogurt more sour than I do though.
**That's so you won't have to add *extra time* just for all the milk to be able to get to a good fermentation temp.
Also btw, the *amount* of yogurt you're making won't matter if all the milk is just at the right temp during incubation.
Oh, and also, DON'T boil the milk at all, much less for 30 minutes. Keep it under the boiling temp (185 is good) if you're heating it higher than the fermentation temp in the beginning to make it thicker.
HTH,
Diane B.
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