5. Once the yogurt is done, dispense the yogurt into your own containers or leave in the pot to
refrigerate for 4 hours before serving. Store in the refrigerator and use within 7 to 10 days.
6. Greek yogurt: The yogurt will thicken further in refrigerator. After more whey separates from the
yogurt, it will become creamy Greek yogurt or yogurt cheese. You might use a strainer or cheese
cloth to separate more of the whey from the yogurt. This will help thicken more.
7. Feel free to flavor with fruit, honey or vanilla beans and enjoy!
8. Don't forget to save a small amount to make the next batch!
Note:
1.
6 to 8 hours is best. The longer the yogurt coagulates beyond that time, the sourer the taste
becomes.
2.
Yogurt temperature can be slightly effected by room temperature. In summer time, if the
3.
Water may condense on the lid of the cooker. When you remove the lid, take care not to drip any
accumulated water into the finished yogurt.
4.
Mark the date you made the yogurt or with the date the yogurt will expire (10 days). Chill them in
the refrigerator for a minimum of three hours before eating.
5.
THE YOGURT MAKER SHOULD REMAIN PERFECTLY STILL DURING THE
MATURING PROCESS. DO NOT REMOVE THE APPLIACNE AS THIS WILL AFFECT
THE FIRMNESS OF THE YOGURT.
CHOOSING THE MILK
The following types of milk may be used: Pasteurized milk of any fat content (full, 2%, 1% or fat-free),
Powdered milk, Long-life UHT sterilized milk, Soy milk. Be sure to use UHT soy milk which contains
one of the following ingredients: fructose, honey or malt. These ingredients are necessary for
fermentation and you will not succeed if none are available in the milk.
Fresh milk must be boiled and, if necessary, filtered before the use. The taste and texture of the yogurt
varies according to the milk and yogurt starter selected.
UNFLAVORED YOGURT
The taste and texture of the yogurt varies according to the milk and yogurt starter selected. You should
experiment with milk of various fat contents to determine which one you prefer.
YOGURT FLAVORED AFTER COOKING
You may choose to make flavored yogurt and add sugar, honey, flavorings, fruit or other ingredients to
taste just prior to eating.
YOGURT FLAVORED WITH JAM AND JELLY, (OR HONEY, OR SYRUP)
Ingredients:
4-5 tablespoons of jam and jelly, (or honey or syrup)
5 tablespoon of unflavored yogurt or 1 tablespoon of culture
32 oz of milk
Heat the milk until it boils (82°C-180°F), for 1-2 minutes and starts to climb the sides of the saucepan.
Remove the saucepan from heat and allow the milk to cool lukewarm (43°C-110°F). To accelerate the
cooling down, place the saucepan in cold water. Warm the jam and jelly (or honey or syrup) over low
heat. Add half of the milk and stir until smooth; let cool again to (43°C-110°F), stir together the culture,
