On Wed, 27 Aug 2008 16:37:04 -0500, 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

I never had luck with ordinary milk. I used milk powder and made it up to
about 1.5 times the recipe for reconstituted milk and added a dollop of
bought natural yoghurt. I never bothered with heating it to a certain
fixed temperature. BTW, I made many hundreds of litres this way.
Graham