curing time - 24 hours required!?? IN order to eliminate all the lactose, I need to cure the yogurt for 24 hours. Will this product allow you to leave it on for 24 hourse time?HELP!!!!! I like the idea of small containers. THe one I have from YOGURMET is great, but it make a large amount and difficult to use sometimes. curing time - 24 hours required!?? IN order to eliminate all the lactose, I need to cure the yogurt for 24 hours. Will this product allow you to leave it on for 24 hourse time?HELP!!!!! I... » Read More curing time - 24 hours required!?? IN order to eliminate all the lactose, I need to cure the yogurt for 24 hours. Will this product allow you to leave it on for 24 hourse time?HELP!!!!! I like the idea of small containers. THe one I have from YOGURMET is great, but it make a large amount and difficult to use sometimes. « Show Less
1339512
I believe that you still have to bring the temp of the milk up to 180 degrees, but I am not absolutely certain with "raw milk" - I do not know if there are inherent bacteria in this milk that would cause a problem. I suppose you could try a batch without heating the milk, and see if it curdles or remains in a liquid form. I am cautious about this, as it would make you ill!
1339513
THANKS for the information....I purchased the one with 8 individual jars and it has a curing time option of 19 hours-59 minutes which is great. I reset it for 4 more hours. I think the larger units are better however. THe small batch get VERY thick, however, I start with 1/2 and 1/2 always. One interesting note....the batches seem to be MUCH better starting from scratch as opposed to using yogurt from a previous batch.
1339514
I absolutely do NOT pre-heat my milk. That would completely negate the purpose of using raw milk. I do bring it gently to around 100 degrees, stirring constantly so none of the milk gets warm too fast -- it takes a while, and you have to be careful not to go over 105 degrees, but that's the only heating/warming I do. I've never had a batch go 'off' using the Dairy Connection cultures.
1339515
You'll need to turn it off and re-set. I do mine by setting my first timing when I wake in the morning, then, when it goes off, we turn it on again, and turn it on a 3rd time right before bed.If you've never done 24-hr culture before, you'll need to know that the curds and whey will separate -- that is -normal- with long-cultured yogurt. It also won't be quite as thick as shorter-culture yogurt (but it makes MUCH better yogurt cheese, IMO).
1339516
Storm Weaver, if you're still monitoring this discussion, do you heat the milk first? I can get good raw milk, but if I have to pasteurize it I don't think it's worth the extra money. Everything I've read says this must be done.
1339517
Thanks for the information. I have never used raw milk, hence my answer. THis is great info to know, in case I get to a dairy! Thanks.
1219762
I make raw milk yogurt, and find that the cultures from Dairy Connection make the best yogurts. I use the ABY-2C culture for raw cow's and goat's milk, and for raw skim milk and it has a nice thick curd, without adding any powdered or processed milk. The culture stores well in the freezer, and I've gone three to four culturings out from the 'base' culture and found that the curd is still nice and thick.
1448507
I didn't use an electric yogurt maker. I just use a jar with the yogourmet and half and half covered with an unfolded napkin held in place with a rubber band. I set it on a counter the kitchen in a warm place and it makes beautiful rich yogurt in about 24 hours + or - depending on the temperature of the house at the time. As I'm the only one who eats it, I don't bother with the electric machine when a jar works well.
428494
As stated earlier, the timer is only 16 hrs. What I do is set the timer for 12 hrs, while making sure I'll be home when it goes off, then immediately set it for another 12 hrs, again making sure I'm home ... and I have yogurt that has 'cooked' for 24 hrs ... and so much better for you. Set the timer according to your personal schedule. I've tested the temp a few times and it is always perfect.... good luck.
1926464
1. Make sure you let it set for at least 10 hours. Sometimes it takes this long if the weather is dry or cool- hot and humid makes the best yogurt! 2. You could try adding an extra cup of full fat powdered milk or decreasing the water you add to the mix slightly. 3. The Greek yogurt is naturally the thickest
977098
I have added it to my yogurt smoothies with success. I am super lactose intolerant and can not seem to tolerate any dairy unless it has been treated first. I stirred in about 10 drop (a large container size) and waited a couple days before using it. I had to stir it a few times a day too because it is a lot thicker than say milk or cream.
752865
You can use any milk so I guess it would be okay if it is raw. then yogurt actually "cooks" for'10 hours so I don't guess it would be raw anymore???
2202879
Yogurt needs time to ferment. You need a yogurt maker or some other product that will allow the yogurt to stay at a constant low temperature for 8-10 hours (soy) or longer (cow milk).
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
975025
YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar. YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen... » Read More YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar. « Show Less
1661857
I put in yogurt that is thick. It doesn't seep through or anything. The liquid comes out and I remove the liquids every few hrs. depending and it's just not a mess. Don't know why, but it isn't. If I THINK it will be messy with ultra thin yogurt, either I don't attempt OR I put in a cheese cloth. But NEVER had a mess.
295395
I tried making yogurt using soy milk once and it did not "set", it was all liquid. Now I use organic whole milk and I have great results every time!
1832398
I have been making yogurt with 2% lactose free milk- Lactaid as well as other brands and it works great- it is thick and creamy and absolutely delicious. I use plain whole milk yogurt to start- I have found two brands in my area that make the best yogurt- I did not care for Stoneyfield as a starter I do add a bit of brown sugar to the milk before I heat it as I had read that there may not be enough sugar in lactose free milk for the culture to work properly. I started out adding 1/2 tsp to five cups of milk and have gradually increased it to 2 Tbl brown sugar and 2 Tbl Splenda to five cups of milk. I prefer my yogurt a bit sweeter and really like the mellow flavor of the brown sugar, but the smaller quantity produced good yogurt. For the first time ever I can eat all the yogurt I want without paying for it! Try it- you will not regret it.
515717
It is all in your culture starter. Not all are the same. Look for a "mild" starter. [Side note: I am lactose intolerant, but still eat yogurt. I find the tart the yogurt, the better on the tummy -- for some reason. But I prefer mild.]
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
1795534
I make almond milk yogurt fairly often using the recipe I found on lexieskitchen.com. It turns out well, but this kind of yogurt doesn't seem to keep longer than a week.
2240409
Hi Anne,Thanks for your reply - I checked the yogurt maker and it seems to be over heating - that would explain things!
115154
I make my yogurt from a Recipe my Vietnamese friend gave me and did it long before I had the waring Pro yogurt maker. I do it this way1/2 can of fat free or regular sweetened condensed milk (I buy from walmart) I use the sweetened condensed milk container or can for my measurer. 2 cans of skim milk, 1 can water, 1 can of fat free or regular PLAIN LIVE CULTURE YOGURT, either yogurt you have made or bought. I use whisk and beat it VIGOUROUSLY for a good few minutes, then fill your jars and leave lids off. Ut cover of maker on and I do 11 hours, then when done I put the lids on and stick them in the frig. It is perfect every time! I make it at least once a week , many times twice. SO GOOD! Enjoy! I make my yogurt from a Recipe my Vietnamese friend gave me and did it long before I had the waring Pro yogurt maker. I do it this way1/2 can of fat free or regular sweetened condensed milk (I buy from walmart) I use the sweetened condensed milk container or can for my measurer. 2 cans of skim milk, 1 can water, 1 can of fat free or regular PLAIN LIVE CULTURE YOGURT, either yogurt you have made or bought. I use whisk and beat it VIGOUROUSLY for a good few minutes, then fill your jars and leave lids off. Ut cover of maker on and I do 11 hours, then when done I put the lids on and stick... » Read More I make my yogurt from a Recipe my Vietnamese friend gave me and did it long before I had the waring Pro yogurt maker. I do it this way1/2 can of fat free or regular sweetened condensed milk (I buy from walmart) I use the sweetened condensed milk container or can for my measurer. 2 cans of skim milk, 1 can water, 1 can of fat free or regular PLAIN LIVE CULTURE YOGURT, either yogurt you have made or bought. I use whisk and beat it VIGOUROUSLY for a good few minutes, then fill your jars and leave lids off. Ut cover of maker on and I do 11 hours, then when done I put the lids on and stick them in the frig. It is perfect every time! I make it at least once a week , many times twice. SO GOOD! Enjoy! « Show Less