help, please, w/ auto yogurt maker

[BowChickaBowMow]

My mom picked up a Salton Automatic Yogurt Maker, model GM-5, at Salvation Army ($3). It has no instructions with it.

Do any of you have one of these, or a similar one? She has no idea of what to do w/ it.

She's not sure if she's supposed to heat the milk first, and add cultures, and then pour it into the maker, and leave it for 8-10 hrs? Or if she just pours the milk in (cold?) and adds the cultures at some point. Does she leave the machine plugged in and on during the whole thing?

I tried googling for instructions and couldn't find any.

Any help w/ this would be greatly appreciated!

Thanks!

 

[1mommahen]

I have a similar model. I heat about 3quarts of milk in the microwave for about 10 min. Them I let the milk cool for 10 min. and add the starter. Either packaged starter (dry) or 3 tblsp. of cultured plain yogurt. I also add some honey now, also 3 tblsp. or so and 1/3 cup powdered milk to thicken it up. Mix until all is dissolved and put in cups. I let mine cook for 11 hours. Hope this helps!

 

[BowChickaBowMow]

Thanks for your reply! I passed the info. along to her! I also emailed the company asking them for info.! Hopefully she can figure it out! I told her it's real easy to use M.P.'s cooler method!

Thanks again!

 

[BettyR]

Quote:
The temperature of the milk should not be hotter than 115°; ideally 110° or you will risk killing your culture.

This is the recipe I use:

Yogurt

2 quarts whole milk
1-cup non-fat powdered milk
1/2 cup of Splenda; you could use honey but I’m diabetic and don’t need the extra sugar.
Yogurt active live cultures

1.) Heat milk, dry milk and Splenda to 180°; cool it back to 110°. Add yogurt starter and mix well. Pour into a very clean container that will be used to make the yogurt.

I don’t do this second step anymore because my sweet daughter gave me a yogurt maker.

2.) Wrap container with a heating pad and set on medium high to high heat. Be sure to have the pad wrapped around your container so that the heat is evenly distributed around the container then stick the whole thing down into a clean bucket. (I picked this little idea up on Good Eats)

3.) Allow to sit for 3-9 hrs depending on the consistency that you desired. The longer it sits the firmer and tangier it gets; I let mine set for 6 hours.