Recipes, Plain Yogurt, Yogurt with Fresh Fruit

■Yogurt tastes bad.

a.Starter culture may be contaminated.

b.The yogurt has over-set or incubated too long.

c.The milk may have been overheated causing an off-flavor.

■Whey collects on the surface of the yogurt.

a.The yogurt was over-set or incubated to long.

b.The yogurt was bumped, moved or stirred during incubation.

Recipes

4 cups (1 qt.) milk (whole, 2%, 1%, skim, or powdered)

1/2 cup natural yogurt or homemade yogurt with live cultures or 1 envelope (.18 oz.) of freeze dried yogurt starter

1.Pour milk into a saucepan. Heat milk until it boils, stirring occasionally.

2.Remove saucepan from heat and allow milk to cool to room temperature. Pour into pitcher.

3.Add natural yogurt to the milk. Stir until well blended. Do Not add any flavorings or sweeteners before completing the yogurt making process.

4.Pour the mixed liquid equally into the glass jars and place into the yogurt maker. Do Not put the lids on the jars.

5.Place the cover on the yogurt maker and plug the unit in.

6.Turn the control knob to the desired cooking time. The Power Indicator light will illuminate.

7.Yogurt must be chilled 3-4 hours before serving.

Tip: Use the “Plain Yogurt” recipe as a base for creating your own favorite yogurt flavors.

Ingredients:

1/2 cup fresh fruit - chopped

4 tbsp. sugar or to desired taste

2 cups water

Method:

1.Combine water, fruit and sugar over a low heat for 10-15 minutes or until thickened. Let cool.

2.Pour mixture equally into the six jars.