not to drip any accumulated water into the finished yogurt.
15.Cover the individual jars with the white lids and chill them in the refrigerator for a minimum of three hours before eating.
IMPORTANT NOTE:
THE YOGURT MAKER SHOULD REMAIN
PERFECTLY STILL DURING THE MATURING PROCESS. DO NOT MOVE THE APPLIANCE OR REMOVE ANY OF THE JARS.
CHOOSING THE MILK/TIPS
1.Pasteurized milk of any fat content (full, 2% 1% or
2.Powdered milk
3.
4.Soy milk. Be sure to use UHT soy milk, which contains one of the following ingredients: fructose, honey or malt. At least one of these ingredients is necessary for fermentation and you will not succeed if none is available in the milk.
Fresh milk must be boiled and, if necessary, filtered prior to use. The taste and texture of yogurt varies according to the milk and yogurt starter selected. For best results do not use:
1.Expired milk or
2.Expired yogurt or
3.Yogurt with flavoring, fruit, or other ingredients.
Longer cooking times produce a firmer and more tart yogurt.
Be careful not to heat the milk too long or at too high a temperature.