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(43°C or 110°F). To accelerate the cooling down, place the saucepan
in cold water.
6. Stir in one glass jar (equal to 170g or 6oz) full of plain yogurt with some
of the milk in a separate bowl until the yogurt is dissolved and you have
a smooth mixture. (The plain yogurt can either be purchased from a store
or from a previous batch of homemade yogurt. If you use the homemade
yogurt, please repeat only 1 time. Freeze-dried Yogurt Starter can be used
instead of yogurt. Follow the directions on the Yogurt Starter package).
7. Mix the room temperature milk very well with the smooth mixture as
prepared above.
8. Pour the Mixture into the seven jars of the yogurt maker
9. Place the jars
- without the white lids -
in the yogurt maker.
10. Cover the yogurt maker with its clear cover.
Boiling ensures a firmer yogurt familiar to most American tastes.
For Softer Yogurt Without Boiling:
You do not have to boil the pasteur-
ized milk; however you must make sure that the milk is at room temperature be-
fore pouring it into the glass jars, and you need to increase the time to 8 hours
for whole milk, 10 hours for 2% milk, and up to 12 hours for skim milk.
Summary of Contents for YMX750
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