Have you ever wanted to make your own yogurt?All thoughts about making yogurt will be removed by an electrical yogurt maker.You will learn how to make yogurts in a machine in less than 2 hours, without the need for ovens.As shown in the picture, pouring cultured milk into jars can be used to make yogurt.
Step 1: You can find the amount of milk you need from the instructions.
Add 1/2 cup powdered, dry milk for each quart of milk.The yogurt maker will hold that amount of milk in a crock pot on low overnight.It’s possible to do the same thing on your stove.It can be brought to the froth stage.It should be kept at this temperature for at least 10 minutes.You can add a cup of sugar and a pinch of salt to every gallon of milk.It improves the taste of the yogurt without decreasing it’s nutrition value.
Step 2: Cool the milk to 120F.
It’s important to have a Thermometer to do this.The milk is now referred to as tempered milk.
Step 3: For 10 seconds, blend part of the milk and culture in a blender.
This is the start.The culture can be store-bought yogurt with live cultures in it, packets of yogurt culture bought online or at your local health food store, or from prior yogurt you have made and kept refrigerated or frozen.The culture needs to be distributed throughout the yogurt so this step is very important.You can make your own yogurt.The yogurt may taste different from the one you use.If you don’t keep the amount of yogurt culture you use under 5 grams, the milk will turn to yogurt before you know it.The acid in yogurt can make milk unpalatable.
Step 4: Pour the starter into the rest of the milk and stir with a whisk.
Step 5: Put the milk in the yogurt maker.
Step 6: You should follow the instructions from your yogurt maker.
Step 7: jiggle one of the jars to see if the yogurt is firm after 2 hours.
It is ready if it is.It is possible to increase the cultures in the yogurt up to 12 hours or so.
Step 8: When you are ready, take the jars out and put them in the fridge.
You can add fruit and other items at this point.
Step 9: Take part of the yogurt for the next batches.
You should start fresh after 5 or so batches to make sure the cultures don’t degrade.