6
7
Cornstarch – 2 tablespoons (30 ml)
Powdered gelatin – 1 teaspoon (5 ml)
Finished Yogurt and Taste
We recommend checking consistency of yogurt during the
fermentation process to avoid over-culturing. Begin checking yogurt
on the earlier side of the recommended time range.
Yogurt should have some body and be slightly firm when fully
fermented.
Always stir yogurt before serving.
Yogurt starts to over-culture when whey begins to separate. Yogurt
is over-cultured when curds and whey have completely separated.
More time can always be added to under-cultured yogurt, even if it
has been through the cooling cycle. However, once over-cultured,
yogurt is no longer edible.
Longer fermentation times will produce a tangier yogurt, but also aid
in thickening.
Strain yogurt overnight using a strainer lined with a coffee filter, for
an ultra-rich and thick treat.
Do not consume any yogurt that smells, looks or tastes displeasing.
We recommend using whole milk for making yogurt, and avoiding
ultra-pasteurized milk. Fuller-fat milks produce thicker yogurts.
When adding a flavour to yogurt, we recommend waiting until
6 hours after the cooling process has begun. Flavours can also be
added to individual portions as needed instead of to the entire batch.
Certain flavours may shorten the shelf life of yogurt. Fruit mix-in
flavours last longer and are better added to the entire batch, while
sweeter syrups are best added to individual portions.
TROUBLESHOOTING
Q: What kind of milk can I use for my yogurt?
A:
You can use any kind of milk, including whole milk, 2%, 1%,
nonfat, pasteurized, homogenized, organic, raw, cow, goat,
soybean, and more. Fuller-fat milks produce thicker yogurts.
Q: What kind of culture should I use for my yogurt?
A:
Yogurt can be fermented from a purchased culture or from yogurt
that is either store bought or homemade with a reusable culture.
Q: Where can I purchase yogurt cultures?
A:
Different cultures can be found in health stores or specialty food
stores. They can also be purchased from different sources online.
Q: Why is the consistency of my yogurt so thin?
A:
Different cultures yield different results, with some producing
thinner yogurts than others. To thicken the consistency of your
yogurt see the question below or refer to the Tips and Hints
section for more information.
A:
Fermentation may not have been long enough. More time can
always be added to an under-cultured yogurt.
A:
Culture was damaged.
Q: How do I make my yogurt thicker?
A:
Increase the fat content of the milk used in the recipe.
A:
Strain the finished yogurt using cheese cloth until desired
consistency is achieved.
A:
Heat the milk prior to adding to the yogurt maker. See the Tips
and Hints section for more information.
A:
Adding dry milk powder or other thickening agents such as
gelatin or cornstarch can help thicken the yogurt. Refer to Tips
and Hints section for more information.
TIPS AND HINTS
Cultures and Fermentation
The taste, texture and consistency of your yogurt will depend on the
type of culture that is used. Each type of culture contains different
bacteria strains with individual properties that affect the tang and
taste of the yogurt as well as its texture. Some yogurts are meant to
be thin and runny where others are meant to be thick.
Yogurt can be fermented from a purchased culture or from yogurt
that is either store bought or homemade with a reusable culture.
Use only one type of culture per batch of yogurt. Mixing cultures may
force different bacteria that are not meant to coexist to compete with
one another instead of properly fermenting.
Fermenting times vary depending on the type of culture used. There
are two types of yogurt cultures – direct-set and reusable. These two
types of cultures also vary depending on yogurt flavour – Bulgarian,
Piima, Greek, etc.
Direct set cultures can be used
only once
and take less time to
ferment, about 8–12 hours.
Reusable cultures take longer the first time used, up to 16 hours.
When used again as a culturing agent, the fermentation time will be
shorter, about 6–8 hours.
The Cuisinart
®
Electronic Yogurt Maker uses thermophilic culture.
Thermophilic (heat-loving) culture needs an elevated temperature
to ferment as opposed to mesophilic culture, which is best suited
to ferment at room temperature. If you are unaware of what type of
culture you have, check the ingredient list of the culture or ask your
supplier.
When fermenting with store-bought yogurt, the average fermentation
time is 6 hours.
The fermenting time can always be increased or decreased while
yogurt maker is in operation.
Heating and Consistency
Different cultures yield different results, with some producing thinner
yogurts than others. If after making a batch of yogurt thicker results
are desired, we recommend following the step for heating the milk
below before adding the yogurt base to the yogurt maker.
Heating the milk breaks down its proteins, allowing yogurt to
coagulate, facilitating the thickening process during fermentation.
Heat milk on the stove to 180°F (82°C) (some cultures recommend
only 160°F (71°C), so follow the instructions per the particular
culture).
For best results (but not essential), keep milk at this temperature for
about 20 minutes.
Cool milk until a thermometer reads 110°F (43°C). Once cooled to
110°F (43°C), stir in culture and any other thickening agent into the
milk so that it is fully incorporated. Transfer mixture to the yogurt
maker and set the appropriate fermentation time.
If following the recommended step, subtract one to two hours from
the fermentation time.
Adding dry milk powders to a culture-based yogurt will add to the
thickness in the final product. For every 4 cups (1 L) of milk add
¼ to ½ cup (60 to 125 ml) powdered milk when using cow’s milk,
and ½ to 1 cup (125 to 250 ml) milk powder to the base when using
goat’s milk.
Other thickeners can also be used to thicken yogurt. Always make a
slurry with the thickener and a small amount of the milk before mixing
into the entire batch.
Approximate amounts for 4 cups (1L) milk:
Tapioca starch – 2 tablespoons (30 ml)
Agar-agar powder– ½ teaspoon (2 ml) [dissolve into ½ cup
(125 ml) water, bring to a boil and then cool before adding to
mixture]
