On Aug 27, 5:37*pm, "rose" > wrote:
> I bought a Salton yogurt maker and am having difficulty making decent
> yogurt consistently.
>
> It sometimes comes out too acidic, watery, and with a granular
> appearance.
>
> I use 32 oz milk, ~¼ cup dry milk, bring to 180 degrees F, cool to ~105
> degrees, add powdered culture and put in yogurt maker.
>
> The last time it went over my usual 8 hours and to about 11. Maybe that
> was the problem?
>
> Do you guys have any suggestions or comments?
>
> Thanks,
> bonnie

It's the time.

I had a westbend that made a quart at a time, 6 hours and it was
great.

I got a Donvier yogurt maker, used plain yogurt for a culture, and ran
it a couple of times at the 10 hours recommended. The whey separated
out, the solid was grainy and acidic, and I was annoyed.

This last time, I stopped it at 7.75 hours, and it was much smoother
and only a little too acidic. I'll try 7 hours next batch.

Where did you get the culture from?

maxine in ri