How much time I can keep open homemade yogurt cold in this container, with the container put in non insulted bag.
1396918
My daughter uses this container for her lunch at school and it stays COLD from 7am till about noon. She does keep it in a cheap insulated bag, but I don't think that's really making a lot of difference.
190772
I only use the bag to bring frozen foods home from the grocery store. They're not in the bag for more than 1/2 hour. They're still frozen when I get them home.
289827
Although I've never done so myself (because I never seem to be able to save some aside -- I want it all!!) I have read accounts somewhere of being able to do so, and because the bacilli are so potent it would make sense that it would work. I would follow the usual routine in making yogurt with a remaining sample: heat your milk to 185, allow to cool to 112-105, mix your sample in thoroughly and allow to sit or use a yogurt maker for at least 5 hours, or ideally overnight. Natren makes really good, thick, creamy, tangy, yummy yogurt!
659078
Yogourmet starter packs work very good. I only use 1 packet directions say to use 2 my logic is the bacteria doubles every 10 or 15 minutes making millions into billions and billions into trillions. You did not ask that question but since you asked me I feel like giving you a complete answer. Yogourmet packs taste very tart so you will need to add more sweetener they start to work in 4 hours but I like high levels of probiotics so I go for 6 to 8 hours. This adds to the tartness so something tart becomes very tart. Additional information store bought is less tart and the best I have found is a product called Fage I use 1 heaping tablespoon. This product is more expensive then normal yogurt like dannon or store brand but much less tart even on a 12 hour batch. So what I do is buy the yogurt I like the best and a bunch of Ziploc small bags and scoop 1 heaping table spoon into each bag and throw them into the freezer each time I make yogurt I use a fresh bag thaw it and make it. You can use your own yogurt the same way but it becomes more tart each time. I also use 100 percent powdered skim milk 3 rounded cups and it makes 2 quarts. Many advantages of this is bring water to 180 degrees about 5 minutes put 3 rounded cups of powdered milk in blender 2 or 3 cups of the hot water blend 30 seconds add to the rest of the water. Cool it to about 105 degrees pour everything together (First mix a little with your starter inside yogourmet container) add the rest, mix good, and start. If you use normal milk you have to bee so careful and cleanup is terrible if you burn the milk but powdered milk is easy heat water add milk no mess. Very Quick and easy
128011
Leave unopened in original packaging and put in freezer bag for extra protection from freezer burn. Should keep for at least a year. If opened already but uncontaminated, can freeze 6 months or so well-wrapped.
1719876
I've had good luck with ultra pasteurized organic milk going straight into the machine after warming it to 100 degrees in the microwave. It lists an expiration date weeks past what a regular carton of supermarket brand milk would last. It costs more, but I tend to go through a carton of milk very slowly so the extra time to use it is really nice. I'm sure you would need to use it for yogurt as soon as you buy it and open it, and try to get the freshest carton possible.
1348489
Youjin, it will keep about 6 to 8 months...and, since they're live cultures, I don't think it matters if it's opened or not. And you shouldn't try to freeze it.
2001772
In the frig or freezer! Much longer life in the freezer. Don't forget you can always fill ice trays with some of your yogurt, cover with saran to keep out odors and keep clean. Then use 2-3 cubes to incubate another batch of milk into wonderful yogurt. Just gets a bit more tart each time you do this.
1991786
They say you can do it 10 times, but realize each time the yogurt gets more tart. You can also fill ice cube tray with the yogurt, wrap with saran wrap, and store in freezer...and then use like 2-3 cubes to inoculate your next batch of yogurt.
315635
This container easily holds 32 ozs. of yogurt. Initially you do need to empty the container, you have the strainer sitting in, about every 8 hours or so, because the support legs are short, it doesn't sit high enough to keep the yogurt from sitting in the moisture.
964982
It's air tight and I got about 5 days maximum but 3 days is for the best. Remember to keep it in the fridge all the time.
1577387
I don't know. I have made lots of different flavored ice cream and sherbet but haven't used yogurt yet. I will tell you not to use more than 3 cups of mixture as it can overflow bucket. Chill mixtue well and run machine to get bucket cold and it takes about 40 min. to get a soft serve texture and then freeze till firm
2029423
I was making yogurt myself until I found a Bulgarian yogurt that is incubated for 24 hours. They have a fat free version and I've switched to it . They are a company in Austin, Texas, that makes yogurt SCD way. It's worth buying for me and not jacking with the hassle of the yogurt maker anymore. Here is the info.White Mountain Pure Foods Companyhttp://www.whitemountainfoods.com/WhyEatYogurtMini.html
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
1882437
Keep in an airtight container at room temperature for 2-3 months. In the refrigerator, it can last up to a year.
1076635
It takes all of 10 minutes to heat the milk, and another 10 to cool it down, and you can be doing other things at the time. Then you let it sit in the yogurt maker for 8 hours or so, throw it in the fridge, and strain it if you want. The yogurt is so fresh tasting and delicious. If you strain it to make greek yogurt, you get a lot of whey (liquid) that you can use for baking - whey stays good for a long time. I think if you are one of those people that enjoys making their own food and cooking, and eating yogurt, you'll enjoy making the yogurt. It's unbelievable easy to clean too.
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.