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 (http://www.cheeseforum.org/Recipes/Recipe_Yogurt.htm) using starter from batch #7 made with Canadian La Groupe M. Vachon (Rolmex Intl)manufactured yogurt culture (https://cheeseforum.org/forum/index.php/topic,543.0.html) from Amazon.com USA store:
RECORDS
- Jan 24, 2009, 8:20AM: 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 & 30 seconds to re-pasteurize milk, stirred with probe on digital thermometer, 181 F/83 C, placed in machine to cool @ 8:25PM.
- Jan 24, 2009, 10:00AM: After 100 minutes, temp cooled to 110 F/43 C, poured 2 fluid ounces milk powder into bowl, added 2 fluid ounces Batch #8'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 10 when started fermentation.
- Jan 24, 2009, 6:00PM: Unplugged machine, sealed lid on yogurt, and placed in fridge.
NOTES
- Quality is not quite as good and taste is slightly more acidic than when using store bought Dannon Yogurt as starter. Personally like the Dannon based better, anyone want 5.5 packages of manufactured Yogurt Culture?
- My wife made an executive decision and garbaged the oddly shaped yogurt making container, lid, and spoon (https://cheeseforum.org/forum/index.php/topic,603.0.html) that came with machine as now just using secondary containers.