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TIPS AND HINTS
For more helpful hints see Instruction Booklet
IMPORTANT
Do not throw away. Read before operating your new Yogurt Maker.
Keep for future reference.
These helpful hints are intended to be a supplement
to the Instruction Booklet. In order to ensure safe operation and
optimum performance, please read the entire Instruction Booklet.
PG-30243A
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.
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 flavor – 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.
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.
Always stir yogurt before serving.
Longer fermentation times will produce a tangier yogurt, but also aid in thickening.
Do not consume any yogurt that smells, looks or tastes displeasing.
When adding a flavor to yogurt, we recommend waiting until 6 hours after the cooling
process has begun. Flavors can also be added to individual portions as needed, instead
of to the entire batch.
Certain flavors may shorten the shelf life of yogurt. Fruit mix-in flavors last longer and
are better added to the entire batch, while sweeter syrups are best added to individual
portions.