YOGURT (HOW TO MAKE) by nunziobiz

YOGURT (HOW TO MAKE)

1 QUART MILK AT ROOM TEMPERATURE
1 HEAPING TBLSP PLAIN COMMERCIAL YOGURT AT ROOM TEMPERATURE

POUR MILK INTO POT. HEAT AND STIR OVER MEDIUM-LOW HEAT UNTIL IT BOILS. REMOVE FROM HEAT. PARTIALLY FILL YOUR KITCHEN SINK WITH COLD WATER, IMMERSE POT IN WATER TO COOL THE MILK TEMP DOWN TO A LUKE WARM 110 deg F. STIR THE MILK OCCASIONALLY, SO THAT COOLING WILL BE EVEN. TO DETERMINE 110 DEG, IMMERSE PINKY INTO MILK. TEMPERATURE SHOULD BE WARMER THAN BODY TEMP, BUT NOT HOT ENOUGH TO HAVE TO REMOVE YOUR FINGER.

WHEN THE MILK IS 110 DEG, REMOVE POT FROM THE WATER.WORKING QUICKLY, STIR THE COMMERCIAL YOGURT INTO SMALL MIXING BOWL. SLOWLY MIX IN 1 CUP OF 110 DEGREE MILK. GRADUALLY POUR AND BLEND THE BOWLS MIXTURE BACK INTO THE POT OF MILK. STIR CONTINUOUSLY AS YOU POUR. POUR THE CONTENTS OF THE POT INTO CONTAINERS TO BE USED FOR INCUBATING. WHEN SET, REFRIGERATE FOR AT LEAST 5 HOURS BEFORE SERVING.

POUR CONTENTS OF POT INTO 4 SMALL CONTAINERS. PLACE CONTAINERS INTO LARGE, HIGH SIDED PAN. PLACE THE PAN IN AN OVEN THAT HAS BEEN PREHEATED TO 100 DEGREES, THEN TURN OFF OVEN. PLACE THE PANS IN THE OVEN AND LEAVE UNDISTURBED FOR TEN HOURS, WITHOUT PEEKING.

FLAVORINGS:
AFTER SET: (ADD MEASUREMENTS PER 8 OUNCE CUP)

PRESERVES: 4 LEVEL TBLSP
FRESH FRUITS, FROZEN OR CANNED FRUITS, FRUIT SYRUPS, SUGAR, HONEY, WHEAT GERM, GRANOLA, DRIED FRUITS(2 TBSP)

BEFORE SETTING(ALL FLAVORS MUST BE AT ROOM TEMP. ADD MEASUREMENTS PER CUP)

HONEY, SUGAR, PURE MAPLE SYRUP( 2 1/2 - 3 TBSP. STIR TO DISOLVE. INCUBATE ONLY 5-6 HOURS OR UNTIL JUST SET.)
VANILLA, COFFEE( TBSP AND 2 TSP INSTANT COFFEE PLUS SWEETENER TO TASTE STIRR TO DISSOLVE INCUBATE ONLY 5-6 HOURS)

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Kitchen Witch

This is too funny I just signed on and was going to post asking for yogurt directions…lol
I just picked up a older but new 5 jar salton yogurt maker…with no instructions and I have been looking online to find some.Can anyone tell me how to use this.
Thanks kelly

Kelly - you didn’t give a model # - but I found this and hope it helps.

Salton Yogurt Maker Model YM9

Salton Yogurt Maker
Model YM9
[Salton 1 Quart Yogurt Maker Model YM9]
[Salton Yogurt Maker]

[Salton 1 Quart Yogurt Maker Model YM9 Diagram]

  Yogurt Maker Cover.
  Yogurt Maker Base.
  Container Lid.
  Yogurt Container.
  Power Indicator Light.
  Cord Storage.
  Power Cord.
  Built-In Stirring Spoon.

Making Yogurt in the Salton YM9 Yogurt Maker

Ingredients

    *

      4 cups (1 quart) milk (whole, 2%,1% or skim).
    *

      1/2 cup plain yogurt with live active cultures or 1 packet of yogurt starter.
  In a sauce pan heat milk over medium heat, stirring frequently to just below boiling point. Remove milk from heat and allow to cool until lukewarm, (between 100°F and 110°F). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73°F. To cool the milk quickly, place sauce pan into the refrigerator or sink of cold water stirring occasionally to cool evenly. This takes about 20 minutes. Milk can be heated in a microwave oven. In uncovered yogurt container, heat milk at full power (high) for 8 to 10 minutes or just below the boiling point. Do not allow milk to boil. Carefully, remove the container from microwave as the milk will be very hot. Allow to cool until lukewarm, as indicated previously. Do not add any flavorings or sweeteners before completing the yogurt making process.
  Pre-warm Salton yogurt Maker heating base by plugging power cord into a 120V AC electric outlet. Signal light will glow when plugged in. Note: if using the Yogourmet CBA yogurt starter, do not pre-warm the yogurt maker. This specific yogurt starter requires a gradual temperature increase from 73°F.
  Add plain yogurt or yogurt starter to the warm milk, stirring gently to blend. Do not beat or whip. Pour mixture into yogurt container, secure lid and place covered container into heating base. Cover yogurt maker and allow to incubate undisturbed and away from air drafts for 4 - 10 hours or as recommended by yogurt starter instructions or until desired consistency and tartness. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set,  process another hour until set.
  After processing, unplug cord from outlet. Remove cover and lift covered yogurt container out of the heating base. Place in refrigerator. Chill at least 2 hours. Remove 1/2 cup of yogurt for future use as a starter before adding desired fruit, flavoring or sweeteners. Keep yogurt refrigerated until use.

Making Yogurt Cheese
Yogurt cheese is a solid concentrated yogurt with the liquid (Whey) removed. An optional Yogurt Cheese Maker is available. The yellowish liquid Whey coming out of the yogurt contains lactose, provitamin A and minerals. You can refrigerate it and drink it or add it to recipes. Note: When making yogurt cheese do not add any gelatin to the yogurt that will be used to make yogurt cheese.

* Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
* Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
* Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.
  Empty a desired amount of yogurt into a bowl lined with a double thickness of cheese cloth.
  Gather the edges and tie with a string.
  Suspend the the cheesecloth over a bowl in the refrigerator for 2-8 hours until the yogurt has solidified to desired consistency.
  You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired.

More Information

View more Information on Yogurt Making including Frequently Asked Questions, Yogurt Making Tips and Nutritional Information.

Features

*

  Makes up to 1 quart of delicious homemade yogurt.
*

  Use yogurt to make healthy, low fat yogurt cheese in the Yogurt Cheese Maker.
*

  See-through lid.
*

  Reminder dial indicator lets you know when yogurt is done.
*

  Built-in measuring spoon.
*

  Makes yogurt in 4 to 10 hours depending on desired tartness.
*

  Optional Glass or Polycarbonate jars are available for placing finished yogurt in individual jars.
*

  Indicator On light.
*

  Recipes included.
*

  One year warranty.
*

  Color: White base, clear dome.
*

  Power Cord Length: 55.5" with cord storage.
*

  Packaged Weight: 1.9 lbs.
*

  Dimensions: 9"h x 6" diameter.
*

  Power Consumption: 9 watts.
*

  UL approved.

Thank-you I think it helps!!

Thankyou and God bless you…I love new recipes

My great-grandfather and great uncle were both named Nunzio - and they were both chefs! I was lucky enough to inherit their recipes as well. In my life I also met 2 other “Nunzio’s” and they too were into cooking!

KW

My Grandfather was named Nunzio and I received his name as my middle name. I hated it growing up, but I love it now and wish sometimes that it was my first name. It was his wife, my Gramma, who was the great chef in the family. They lived with us and I watched her cook every chance I had. Never wrote anything down, but it remains within me to this day to just know what to do.