Waring YM350 manual

3.To make yogurt using, six 8 oz. jars: pour fresh pasteurized milk equal to 48 oz. (milk can be either whole milk, skim or semi-skim) into a high-sided saucepan.

4.To make yogurt using two 16 oz. jars: pour fresh pasteurized milk equal to 32 oz. (milk can be either whole milk, skim or semi-skim) into a high-sided saucepan.

5.Heat the milk*, over medium heat, stirring frequently to just near boiling – approximately 180° F to 185° F, do not boil. Then cool quickly to 110° F: saucepan can be placed into a bowl of ice water to facilitate cooling process.

6.Discard any “skin’ that may have formed on the milk. Heating the milk to almost boiling kills any undesirable bacteria that might be present and also changes the properties of the milk protein so that it gives the yogurt a firmer body and texture.

7.Gently stir in 5 ounces of plain yogurt with the cooled milk until the yogurt is dissolved and you have a smooth mixture. The plain yogurt can

be purchased from your local supermarket or taken from a previous batch of homemade yogurt. You must use a brand of plain yogurt and the label must indicate that the product contains a live culture. If you use the homemade yogurt, please repeat only 1 time. Freeze-dried yogurt starter can be used instead of store bought yogurt. Follow the directions on the yogurt starter package. Please note that it is important not to cool down the milk below 110° F degrees.

8.Pour the mixture into the six jars of the yogurt maker.

9.Place the jars – without the lids – into the yogurt maker.