This batch using Salton Brand Model YM-9 Electric Yogurt Making Machine (https://cheeseforum.org/forum/index.php/topic,603.0.html) and standard yogurt recipe (https://cheeseforum.org/Recipes/Recipe_Yogurt.htm) with pasteurizing milk like batch #2 and with loose lid:
RECORDS
- Jan 9, 2009, 3:30PM: Dumped 2 fluid ounces of nonfat cow's milk powder as thickener into clear plastic after market container, filled with store bought 1% pasteurized homogenized cow's milk from jug in fridge to 1 litre level mark. Stirred with spoon to dissolve milk powder, placed in wall type microwave, zapped for 6 minutes to re-pasteurize milk.
- Jan 9, 2009, 3:32PM: Found milk had boiled over top a little, stirred with thermometer and measured 187 F/86 C, left container on countertop without lid to cool.
- Jan 9, 2009, 4:38PM: Checked, milk at 113 F/45 C, added 1/2 cup Dannon unflavoured plain active yogurt, stirred with spoon to distribute yogurt, placed in machine to ferment and set dial to 5 as reminder when made yogurt.
- Jan 10, 2009, 7:45AM: Unplugged machine after 15 hours fermenting, checked consistency, good, little whey on to, placed in fridge to mature.
- Jan 10, 2009, 5:15PM: Checked consistancy after 9.5 hours in fridge, thick!
NOTES
- Next time try zapping 5 minutes.
- Re-pasteurizing previously pasteurized store bought milk makes thicker consistancy than just fermenting stage.