Use the milk and a yogurt that you really like as the starter. Omit the
powdered culture.

J.



On Wed, 27 Aug 2008 17:37:04 -0400, rose wrote
(in article >):

> 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
>
>

On Wed, 27 Aug 2008 18:08:27 -0400, Janis > wrote:

>Use the milk and a yogurt that you really like as the starter. Omit the
>powdered culture.
>

That's what thickens it!

Honestly, I can't say what went wrong with the process. Once I
discovered dry milk, I didn't make a bad batch of yogurt.... but I
wasn't as precise as the posted recipe either.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

I had the opposite experience. It is what makes it grainy. I think it is
all luck.

J.


On Thu, 28 Aug 2008 02:45:57 -0400, sf wrote
(in article >):

> On Wed, 27 Aug 2008 18:08:27 -0400, Janis > wrote:
>
>> Use the milk and a yogurt that you really like as the starter. Omit the
>> powdered culture.
>>
>
> That's what thickens it!
>
> Honestly, I can't say what went wrong with the process. Once I
> discovered dry milk, I didn't make a bad batch of yogurt.... but I
> wasn't as precise as the posted recipe either.
>
>
>

On Wed, 27 Aug 2008 23:45:57 -0700, sf wrote:

>On Wed, 27 Aug 2008 18:08:27 -0400, Janis > wrote:
>
>>Use the milk and a yogurt that you really like as the starter. Omit the
>>powdered culture.
>>
>
>That's what thickens it!
>
>Honestly, I can't say what went wrong with the process. Once I
>discovered dry milk, I didn't make a bad batch of yogurt.... but I
>wasn't as precise as the posted recipe either.

You don't need to use a special 'yoghurt culture' to make it - get a
good natural yoghurt and mix in some of that and it should work just
fine. Once you have a batch of homemade yoghurt that you like the
taste of, you can keep on self-replicating it for quite some time.

On Thu, 28 Aug 2008 09:27:34 -0400, Kajikit >
wrote:

>On Wed, 27 Aug 2008 23:45:57 -0700, sf wrote:
>
>>On Wed, 27 Aug 2008 18:08:27 -0400, Janis > wrote:
>>
>>>Use the milk and a yogurt that you really like as the starter. Omit the
>>>powdered culture.
>>>
>>
>>That's what thickens it!
>>
>>Honestly, I can't say what went wrong with the process. Once I
>>discovered dry milk, I didn't make a bad batch of yogurt.... but I
>>wasn't as precise as the posted recipe either.
>
>You don't need to use a special 'yoghurt culture' to make it - get a
>good natural yoghurt and mix in some of that and it should work just
>fine. Once you have a batch of homemade yoghurt that you like the
>taste of, you can keep on self-replicating it for quite some time.

Absolutely! I didn't know there was a "special yogurt culture". I
thought it was just plain yogurt.... at least that's what I've used.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West