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 used to make that stuff long ago. I made a few batches with a yogurt
maker but later ditched the maker and just mixed plain yogurt with the
milk and fermented it in a thermos for a few hours.