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3. To make yogurt using, six 8 oz. jars: pour fresh
pasteurized milk equal to 48 oz. (milk can be either
whole milk, skim or semi-skim) into a high-sided
saucepan.
4. To make yogurt using two 16 oz. jars: pour fresh
pasteurized milk equal to 32 oz. (milk can be either
whole milk, skim or semi-skim) into a high-sided
saucepan.
5. Heat the milk*, over medium heat, stirring frequently
to just near boiling – approximately 180° F to 185° F,
do not boil. Then cool quickly to 110° F: saucepan
can be placed into a bowl of ice water to facilitate
cooling process.
6. Discard any “skin’ that may have formed on the
milk. Heating the milk to almost boiling kills any
undesirable bacteria that might be present and also
changes the properties of the milk protein so that it
gives the yogurt a firmer body and texture.
7. Gently stir in 5 ounces of plain yogurt with the
cooled milk until the yogurt is dissolved and you
have a smooth mixture. The plain yogurt can
be purchased from your local supermarket or taken
from a previous batch of homemade yogurt. You
must use a brand of plain yogurt and the label must
indicate that the product contains a live culture. If
you use the homemade yogurt, please repeat only
1 time. Freeze-dried yogurt starter can be used
instead of store bought yogurt. Follow the directions
on the yogurt starter package. Please note that it is
important not to cool down the milk below 110° F
degrees.
8. Pour the mixture into the six jars of the yogurt maker.
9. Place the jars – without the lids – into the
yogurt maker.
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