Find out how much milk you need from the instructions with the machine." width="460" height="307" />wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 12 people, some anonymous, worked to edit and improve it over time.
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Have you ever wanted to make your own yogurt? An electrical yogurt maker will remove all intimidating thoughts about making yogurt. You will learn how to create fabulously delicious yogurts in a machine in as little as 2 hours without the hassle of having to work with ovens. Your yogurt can be made as simply as pouring cultured milk into the jars as shown in the picture, setting the yogurt machines time and covering it up.
Find out how much milk you need from the instructions with the machine." width="460" height="307" />
Find out how much milk you need from the instructions with the machine. Use whole, 2%, 1% or skim milk and add 1/4 cup powdered, dry milk for each quart. Heat that amount of milk your yogurt maker will hold in a crock pot on low overnight. You can do the same thing on your stove in a double-boiler. Bring it to the froth stage or between 180 - 200F. Keep it at this temperature for at least 10 minutes. Optionally, for every gallon of milk you can add a cup of sugar and a pinch of salt. This helps the bacteria work and improves the taste of the resulting yogurt without decreasing it's nutritional value.
Cool the milk to just under 120F. You'll need a thermometer to do this as temperatures are important. This milk now is referred to as tempered milk.
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Step 3 Blend part of the tempered milk and 2 tablespoon (29.6 ml) of yogurt culture for 10 seconds in a blender." width="460" height="307" />
Blend part of the tempered milk and 2 tablespoon (29.6 ml) of yogurt culture for 10 seconds in a blender. This is the starter. The culture can be store-bought yogurt with live cultures in it, packets of yogurt culture bought online or at your local health food store, or from prior yogurt you have made and kept refrigerated or frozen. This step is extremely important as the culture has the bacteria in it that you needs to be distributed throughout the yogurt. You can use flavored yogurt. The final yogurt may taste faintly of the flavor you use. Keep the amount of any store-bought yogurt culture you use to under 5 tablespoons (73.9 ml) or you will risk curdling the milk before it starts to turn to yogurt. Yogurt has acid in it which can curdle milk.
