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Tips on making homemade yogurt in your yogurt maker: - Add powdered milk to enhance thickening of yogurt
- To produce an even thicker yogurt, add a package (one tablespoon or 1/4 oz, 7 g) of unflavored gelatin. Mix the gelatin with a little milk until it has dissolved, then add it to your cold milk and follow each step of the yogurt-making procedure as instructed.
- You can also add a combination of gelatin and powdered milk to create your own individual taste.
- Do not overcook yogurt. Overcooking yogurt yields a pungent sour taste.
- The fresher the yogurt starter or organic yogurt used for starter, the better your homemade yogurt will be. It is the active live cultures that are necessary to start the culture process in your batch.
- Add 100% maple syrup to your recipe for a natural sweetener.
- Once homemade yogurt has cooked in your Yogurt Maker, allow at least a few hours to gel in the refrigerator.
- Homemade yogurt from your Yogurt Maker will never turn out as thick of yogurt as commercially store bought yogurt. Commercial yogurt adds any or all of the following to enhance thickening: guar gum, gum arabic, locust bean gum, xanthan gum, modified cornstarch, gelatin, and potassium and sodium phosphate. However, you can achieve a thicker consistency with your homemade yogurt by adding 1-2 tsp of powered milk and a larger amount of 'starter' to your mix.
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