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 updated with Beeman's thorough dilution yogurt culture using prior batch of yogurt using Canadian La Groupe M. Vachon (Rolmex Intl) manufactured yogurt culture (https://cheeseforum.org/forum/index.php/topic,543.0.html) from Amazon.com USA:
RECORDS
- Jan 22, 2009, 6:13PM: Fillled clear plastic after market container with store bought 1% pasteurized homogenized cow's milk from jug in fridge to 1 litre level. Placed in wall type microwave, zapped for 5 minutes & 15 seconds to re-pasteurize milk, stirred with probe on digital thermometer, 171 F/77 C, zapped for extra 30 seconds, 180 F/82 C, placed in machine to cool @ 6:20PM.
- Jan 22, 2009, 8:00PM: After 100 minutes, temp cooled to 110 F/43 C, poured 2 fluid ounces milk powder into bowl, added 2 fluid ounces Batch #7's yogurt, stirred together thoroughly, trickled in 1 cup warm milk while stirring continuously to maximize diliution. Trickled culture into container of milk while stirring steadily. Placed in yogurt machine, put lid loosly on container and cover on machine, plugged machine in, and set reminder dial to 8 when started fermentation.
- Jan 23, 2009, 7:00AM: Unplugged machine, sealed lid on yogurt, and placed in fridge.
NOTES
- Next time zap for 5 minutes 30 seconds.