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■ Yogurt tastes bad.
a. Starter culture may be contaminated.
b. The yogurt has over-set or incubated too long.
c. The milk may have been overheated causing an
off-flavor.
■ Whey collects on the surface of the yogurt.
a. The yogurt was over-set or incubated to long.
b. The yogurt was bumped, moved or stirred during
incubation.
Recipes
Plain Yogurt
Ingredients:
4 cups (1 qt.) milk (whole, 2%, 1%, skim, or powdered)
1
/2 cup natural yogurt or homemade yogurt with live cultures or
1 envelope (.18 oz.) of freeze dried yogurt starter
Method:
1. Pour milk into a saucepan. Heat milk until it boils, stirring
occasionally.
2. Remove saucepan from heat and allow milk to cool to room
temperature. Pour into pitcher.
3. Add natural yogurt to the milk. Stir until well blended.
Do Not
add any flavorings or sweeteners before completing the yogurt
making process.
4. Pour the mixed liquid equally into the glass jars and place into
the yogurt maker.
Do Not put the lids on the jars.
5. Place the cover on the yogurt maker and plug the unit in.
6. Turn the control knob to the desired cooking time. The Power
Indicator light will illuminate.
7. Yogurt must be chilled 3-4 hours before serving.
Tip: Use the “Plain Yogurt” recipe as a base for creating
your own favorite yogurt flavors.
Yogurt with Fresh Fruit
Ingredients:
1
/2 cup fresh fruit - chopped
4 tbsp. sugar or to desired taste
2 cups water
Method:
1. Combine water, fruit and sugar over a low heat for 10-15
minutes or until thickened. Let cool.
2. Pour mixture equally into the six jars.