yogurt maker image
Solunas
I see instructions on how to make yogurt with raw milk just heating it up and using glass jars. But how do you make raw milk yogurt using a standard electric store-bought yogurt maker? Mine is the kind with 5 little cups that sit in an tray with a lid over the whole thing. (Salton brand)
Answer
I found directions at this site:
http://www.recipesecrets.net/forums/showthread.php?p=29997#post29997
Here's what it said, including a variation at the end:
Salton Yogurt Maker Model YM9
Salton Yogurt Maker
Model YM9
[Salton 1 Quart Yogurt Maker Model YM9]
[Salton Yogurt Maker]
[Salton 1 Quart Yogurt Maker Model YM9 Diagram]
Making Yogurt in the Salton YM9 Yogurt Maker
Ingredients
*
4 cups (1 quart) milk (whole, 2%,1% or skim).
*
1/2 cup plain yogurt with live active cultures or 1 packet of yogurt starter.
1.
In a sauce pan heat milk over medium heat, stirring frequently to just below boiling point. Remove milk from heat and allow to cool until lukewarm, (between 100°F and 110°F). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73°F. To cool the milk quickly, place sauce pan into the refrigerator or sink of cold water stirring occasionally to cool evenly. This takes about 20 minutes. Milk can be heated in a microwave oven. In uncovered yogurt container, heat milk at full power (high) for 8 to 10 minutes or just below the boiling point. Do not allow milk to boil. Carefully, remove the container from microwave as the milk will be very hot. Allow to cool until lukewarm, as indicated previously. Do not add any flavorings or sweeteners before completing the yogurt making process.
2.
Pre-warm Salton yogurt Maker heating base by plugging power cord into a 120V AC electric outlet. Signal light will glow when plugged in. Note: if using the Yogourmet CBA yogurt starter, do not pre-warm the yogurt maker. This specific yogurt starter requires a gradual temperature increase from 73°F.
3.
Add plain yogurt or yogurt starter to the warm milk, stirring gently to blend. Do not beat or whip. Pour mixture into yogurt container, secure lid and place covered container into heating base. Cover yogurt maker and allow to incubate undisturbed and away from air drafts for 4 - 10 hours or as recommended by yogurt starter instructions or until desired consistency and tartness. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
4.
After processing, unplug cord from outlet. Remove cover and lift covered yogurt container out of the heating base. Place in refrigerator. Chill at least 2 hours. Remove 1/2 cup of yogurt for future use as a starter before adding desired fruit, flavoring or sweeteners. Keep yogurt refrigerated until use.
Making Yogurt Cheese
Yogurt cheese is a solid concentrated yogurt with the liquid (Whey) removed. An optional Yogurt Cheese Maker is available. The yellowish liquid Whey coming out of the yogurt contains lactose, provitamin A and minerals. You can refrigerate it and drink it or add it to recipes. Note: When making yogurt cheese do not add any gelatin to the yogurt that will be used to make yogurt cheese.
* Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
* Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
* Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.
1.
Empty a desired amount of yogurt into a bowl lined with a double thickness of cheese cloth.
2.
Gather the edges and tie with a string.
3.
Suspend the the cheesecloth over a bowl in the refrigerator for 2-8 hours until the yogurt has solidified to desired consistency.
4.
You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired
I found directions at this site:
http://www.recipesecrets.net/forums/showthread.php?p=29997#post29997
Here's what it said, including a variation at the end:
Salton Yogurt Maker Model YM9
Salton Yogurt Maker
Model YM9
[Salton 1 Quart Yogurt Maker Model YM9]
[Salton Yogurt Maker]
[Salton 1 Quart Yogurt Maker Model YM9 Diagram]
Making Yogurt in the Salton YM9 Yogurt Maker
Ingredients
*
4 cups (1 quart) milk (whole, 2%,1% or skim).
*
1/2 cup plain yogurt with live active cultures or 1 packet of yogurt starter.
1.
In a sauce pan heat milk over medium heat, stirring frequently to just below boiling point. Remove milk from heat and allow to cool until lukewarm, (between 100°F and 110°F). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73°F. To cool the milk quickly, place sauce pan into the refrigerator or sink of cold water stirring occasionally to cool evenly. This takes about 20 minutes. Milk can be heated in a microwave oven. In uncovered yogurt container, heat milk at full power (high) for 8 to 10 minutes or just below the boiling point. Do not allow milk to boil. Carefully, remove the container from microwave as the milk will be very hot. Allow to cool until lukewarm, as indicated previously. Do not add any flavorings or sweeteners before completing the yogurt making process.
2.
Pre-warm Salton yogurt Maker heating base by plugging power cord into a 120V AC electric outlet. Signal light will glow when plugged in. Note: if using the Yogourmet CBA yogurt starter, do not pre-warm the yogurt maker. This specific yogurt starter requires a gradual temperature increase from 73°F.
3.
Add plain yogurt or yogurt starter to the warm milk, stirring gently to blend. Do not beat or whip. Pour mixture into yogurt container, secure lid and place covered container into heating base. Cover yogurt maker and allow to incubate undisturbed and away from air drafts for 4 - 10 hours or as recommended by yogurt starter instructions or until desired consistency and tartness. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
4.
After processing, unplug cord from outlet. Remove cover and lift covered yogurt container out of the heating base. Place in refrigerator. Chill at least 2 hours. Remove 1/2 cup of yogurt for future use as a starter before adding desired fruit, flavoring or sweeteners. Keep yogurt refrigerated until use.
Making Yogurt Cheese
Yogurt cheese is a solid concentrated yogurt with the liquid (Whey) removed. An optional Yogurt Cheese Maker is available. The yellowish liquid Whey coming out of the yogurt contains lactose, provitamin A and minerals. You can refrigerate it and drink it or add it to recipes. Note: When making yogurt cheese do not add any gelatin to the yogurt that will be used to make yogurt cheese.
* Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
* Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
* Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.
1.
Empty a desired amount of yogurt into a bowl lined with a double thickness of cheese cloth.
2.
Gather the edges and tie with a string.
3.
Suspend the the cheesecloth over a bowl in the refrigerator for 2-8 hours until the yogurt has solidified to desired consistency.
4.
You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired
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