Curly Sue wrote:
> On Tue, 7 Aug 2007 15:52:28 -0400, "engv9q2ghqa"
> <engv9q2ghqa@engv9q2ghqa.com> wrote:
>> Hi,
>>
>> I am considering buying a yogurt maker. Can anyone tell me if they have one
>> they like, what brand is it? I've been looking at articles on the web on how
>> to make yogurt with out a special machine. There seem to be two steps the
>> first is to heat the milk to kill bacteria and the second is to incubate the
>> yogurt after adding the active culture. Do the yogurt machines do the first
>> step - heat the milk to kill bacteria?
>>
>> Thanks
>
> I have a Salton yogurt maker. I like it. Yogurt machines don't do
> the first step. I heat 2% milk to just below the boil (ca. 210F) in a
> saucepan then cool it covered to around 110F. That takes a while so I
> usually start around 5-6 pm. Add the culture and pour into the yogurt
> maker. I let the yogurt maker do it's thing for about 4 hr, then
> transfer the inner bowl to the refrigerator overnight. Next morning I
> strain it through a small colander lined with a commercial-sized
> coffee filter (from BJs). I cover the yogurt with a second filter,
> and set it back in the refrigerator, and it's drained enough when I
> come home from work. If you want it softer, drain it for a shorter
> period of time.
>



I'm using a 1 quart (or maybe it's a litre) insulated mug. I paid about
$2 for it.

I scald the milk, cool to 110-ish°, and stir in a spoonful of yogurt
from the previous batch or from a carton of unstirred "fruit on bottom"
commercial yogurt. Then snap on the lid, and let it sit on the kitchen
counter all day or overnight.

I don't know why scalding the milk (which is already pasteurized) makes
a difference, but the yogurt turns out thicker if you scald the milk.

Bob