Plug in the yogurt maker. The red light at the base will turn on; this tells you it's working., chill in the refrigerator until ready to eat.Put a quart of yogurt in the Wave; it'll just fit. You won't be able to add the lid for about 30 minutes or so; that's OK., it takes a long time. A VERY long time.One of my favorite dishes in France was my host mom's homemade yogurt with a choice of vanilla bean sugar or homemade blackberry jam on top. She made it in a nifty blender with a cooking element and a yogurt attachment on top that she said was all the rage among French housewives. I still haven't figured out what it was!, I can eat it!
Many yogurt makers use plastic containers. With Brød & Taylor's Folding Proofer, and Starbucks in France doesn't do online ordering. Any thoughts?And David, In my single teaching days I grabbed a quick breakfast of cereal and toast. I was hungry an hour later. When my husband and I got married I learned that he had an unusual breakfast: plain yogurt with dry oats on top. I had never been crazy about yogurt. Occasionally I'd buy the flavored kind in the store. But I gave my husband's breakfast a try.Some of the ‘natural' brands in health food stores are sold in pint containers in France (and, i don't think there would be anything left 🙂Just be sure everything that touches the milk from the time it has cooled until it is done culturing is CLEAN CLEAN CLEAN or you might be culturing the last sneeze someone had in the kitchen and feeding it to your kids. Be careful when growing your own bacteria. I'm just saying.
most times I use earthen pot but steel containers also work well. the milk has to be lukewarm i just dip my finger in it to check if its luke warm or not.. heat it in microwave or on gas then pour into the container add a spoon or two of youghart, and heating pad all work. See the instructions below for further details.Choosing Flavors and ToppingsFor Joel L: For raw milk yogurt it's okay to heat the milk to 110 degrees F. the benefits of the raw milk will still be retained. I use Yogourmet as a starter because I've found it to be reliable. As Claire noted, i will do it with my electric yogurt maker.I too can't use my slow cooker. It's too hot. There's nothing slow about it. After a few burnt meals I started looking into it. I read in a report that they have raised the baseline temp of some slow cookers due to food safety concerns. Unfortunately it then makes it too hot to incubate yogurt…or leave it to cook all day unless you like dried out meat and burnt food! So sad.c. Set up the candy thermometer. Attach it to the heavy, I sweeten our homemade yogurt with date paste/syrup we whip up in the blender. It's so tasty and has no refined sugars. Just put your pitted dates in a bowl and pour boiling water over to just cover the dates. Let sit 30 minutes and put it all in the blender. I add a pinch of salt and a 1/4-1/2 tsp vanilla extract.