8
.
4. Use the milk basics suggested in the “How To Make Yogurt”
section of this manual. For dry milk, you may want to vary
measurements to see which gives the best results.
Homemade yogurt is not quite as smooth as commercially-
made yogurt, which is normal. Evaporated milk can also be
used. As a rule skim milk will make thinner yogurt than
whole milk.
5. When buying yogurt to use as a starter, always purchase
plain, not flavored, yogurt and make sure it contains active
yogurt culture and has not passed the expiration date. This
information will be on the outside of the yogurt container. If
the container does not say that it contains active yogurt
cultures,
DO NOT USE IT SINCE YOGURT WITHOUT
THESE CULTURES WILL NOT MAKE YOGURT
. After you
have made your own yogurt, you can then use some of that
batch as your starter on a future batch. Take 1/2 cup and
put it in the refrigerator to use again.
YOU MUST USE THIS
WITHIN 5 DAYS.
Do not flavor yogurt that will be used as a
starter. After using homemade yogurt starter several times,
the yogurt may not thicken properly. This is because the
cultures have become too weak. When this happens, you
must purchase some plain yogurt to start a new batch. Dry
yogurt cultures are also available. Use according to
package directions with 1 quart of milk.
6. You can adjust the tartness of homemade yogurt by varying
the amount of processing time. For a mild tasting yogurt
process about 8 hours and for a tarter tasting yogurt
process for 10 hours.
7. Do not disturb the Yogurt Maker during processing as this
may affect the quality of the yogurt. Also keep it away from
any drafts.
8. After processing, yogurt should be partially set and will
jiggle in the center of the Jar. If not partially set, process
another hour or until set. Yogurt will continue to thicken
during refrigeration.
9. During processing and refrigeration, a small amount of clear
liquid may form on the surface of the yogurt. This is normal
and is called whey. The whey can be stirred into the yogurt
or removed by skimming off the top.
10. Always keep yogurt refrigerated until use. It can be kept for
up to one week. After this time it may become tart.
11. Add flavoring or fruit
AFTER
processing and refrigeration.
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