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Hints and Tips
■ Read all the instructions and save for future ref-
erence.
■ The easiest and least expensive way of obtaining a
starter culture is to purchase plain yogurt. Be sure the
label indicates that it contains live culture.
■ Be sure the glass jars, lids, and the utensils used to
make the yogurt are clean. Impurities can effect the
growth of the yogurt culture.
■ Make sure the milk is cooled to the appropriate
temperature before added the starter. If the milk is to
warm, the culture will be destroyed. If the milk is
slightly cooler, additional processing will be required.
■ Be sure to mix the yogurt starter and milk gently but
thoroughly. Do Not beat or whip. If not mixed well, the
yogurt may thicken only at the bottom of the container.
■ Skim milk will make thinner yogurt than whole milk.
■ Do not flavor yogurt that will be used as a starter.
■ You can adjust the tartness of homemade yogurt by
varying the processing time. For a mild taste, process
4-6 hours. For a tarter taste, process 8-10 hours.
■ Processing time: about 6 hours when using whole milk
and about 8 hours when using skimmed milk.
■ Always keep yogurt refrigerated until use. It can be
kept for up to one week, after which it may become
tart.
■ Do not leave yogurt in the yogurt maker too long, the
curd and liquid whey will separate and cannot be
reversed.
■ Do not disturb the yogurt maker during the processing
period. Keep the yogurt maker away from air drafts
that could reduce the incubator temperature.
TROUBLESHOOTING
■ Yogurt does not have a custard-like body.
a. Addition of the starter culture to the milk before it
has cooled down may kill the culture.
b. Temperature may not be correct.
c. Extended storage of the starter culture reduces the
number of live bacteria in the culture.
d. The culture may be contaminated with undesirable
bacteria.
e. An inaccurate amount of nonfat dry milk may have
been added to or omitted from the milk.
f. The mixture may have been over mixed before the
incubation period.Note: Plain yogurt will keep 10-14
days in the refrigerator.