Difference between revisions of "Make Yogurt By Machine"
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Have you ever wanted to make your own yogurt? An electrical yogurt maker will remove all intimidating thoughts about making yogurt. You will learn how to create fabulously delicious yogurts in a machine in as little as 2 hours without the hassle of having to work with ovens. Your yogurt can be made as simply as pouring cultured milk into the jars as shown in the picture, setting the yogurt machines time and covering it up. | Have you ever wanted to make your own yogurt? An electrical yogurt maker will remove all intimidating thoughts about making yogurt. You will learn how to create fabulously delicious yogurts in a machine in as little as 2 hours without the hassle of having to work with ovens. Your yogurt can be made as simply as pouring cultured milk into the jars as shown in the picture, setting the yogurt machines time and covering it up. | ||
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== Steps == | == Steps == | ||
#Find out how much milk you need from the instructions with the machine. Use whole, 2%, 1% or skim milk and add 1/4 cup powdered, dry milk for each quart. Heat that amount of milk your yogurt maker will hold in a crock pot on low overnight. You can do the same thing on your stove in a double-boiler. Bring it to the froth stage or between 180 - 200F. Keep it at this temperature for at least 10 minutes. Optionally, for every gallon of milk you can add a cup of sugar and a pinch of salt. This helps the bacteria work and improves the taste of the resulting yogurt without decreasing it's nutritional value. | #Find out how much milk you need from the instructions with the machine. Use whole, 2%, 1% or skim milk and add 1/4 cup powdered, dry milk for each quart. Heat that amount of milk your yogurt maker will hold in a crock pot on low overnight. You can do the same thing on your stove in a double-boiler. Bring it to the froth stage or between 180 - 200F. Keep it at this temperature for at least 10 minutes. Optionally, for every gallon of milk you can add a cup of sugar and a pinch of salt. This helps the bacteria work and improves the taste of the resulting yogurt without decreasing it's nutritional value. | ||
