i dont have a yogurt maker but a search revealed this( i think you need a yogurt starter, yougurt bactiria): Cool the milk down to 42-45°C (either by cooling the boiled milk or by heating the bought milk). The culture will only thrive in a narrow temperature range, too cool and it won't be active, too hot and it will die. Measure the temperature with a thermometer. Add 4 tablespoons of starter to the milk and mix well with a sterile spoon. Put the yogurt in a yogurt maker cups and follow the makers directions If you don't have a yogurt machine you can put the yogurt in an oven at 42-45°C. After about 5 - 6 hours, when the yogurt gets firm, chill the yogurt.
On 15 Nov 2009, at 11:03, "Sue" <[email protected]> wrote: While people are thinking about recipes, I wonder if anyone with a yogurt making machine might be able to advise us. Ours arrived yesterday without any sensible understandable instructions for use. It appears to suggest you put cold milk in, yogurt culture and 6 hours later you have usable yogurt and that hasn't been the case. I think DH miscalculated on the yogurt anyway but certainly its not easy to understand. I thought I had something about yogurt making but of course I cant find it. Sue T Dorset, UK Bobbin Lace and Glass engravings http://www.hurwitzend.co.uk To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected].
