Hints and Tips
■Read all the instructions and save for future ref- erence.
■The easiest and least expensive way of obtaining a starter culture is to purchase plain yogurt. Be sure the label indicates that it contains live culture.
■Be sure the glass jars, lids, and the utensils used to make the yogurt are clean. Impurities can effect the growth of the yogurt culture.
■Make sure the milk is cooled to the appropriate temperature before added the starter. If the milk is to warm, the culture will be destroyed. If the milk is slightly cooler, additional processing will be required.
■Be sure to mix the yogurt starter and milk gently but thoroughly. Do Not beat or whip. If not mixed well, the yogurt may thicken only at the bottom of the container.
■Skim milk will make thinner yogurt than whole milk.
■Do not flavor yogurt that will be used as a starter.
■You can adjust the tartness of homemade yogurt by varying the processing time. For a mild taste, process
■Processing time: about 6 hours when using whole milk and about 8 hours when using skimmed milk.
■Always keep yogurt refrigerated until use. It can be kept for up to one week, after which it may become
4tart.
■Do not leave yogurt in the yogurt maker too long, the curd and liquid whey will separate and cannot be reversed.
■Do not disturb the yogurt maker during the processing period. Keep the yogurt maker away from air drafts that could reduce the incubator temperature.
TROUBLESHOOTING
■Yogurt does not have a
a.Addition of the starter culture to the milk before it has cooled down may kill the culture.
b.Temperature may not be correct.
c.Extended storage of the starter culture reduces the number of live bacteria in the culture.
d.The culture may be contaminated with undesirable bacteria.
e.An inaccurate amount of nonfat dry milk may have been added to or omitted from the milk.
f.The mixture may have been over mixed before the incubation period.Note: Plain yogurt will keep