What temperature is the "constant temperature" of the yogurt maker? I'm experimenting with using it to start a sourdough starter, because it's cold.
72975
Not a good idea. Temp is 110-115f., too warm for starter. You may be able to hook up to a rheostat; I've never tried it.Bill Leahy
72976
Not a good idea. Temp is 110-115f., too warm for starter. You may be able to hook up to a rheostat; I've never tried it. Bill Leahy
72977
I'm guessing 110 degrees F, because that's the temperature that the milk is cooled to before adding the culture and placing in the device. Hope it works for you. I love mine.
1820462
No, you don't. It has to be at room temperature. My advise to you is to make sure the yogurt you will use as the starter be at roomtempature as well.
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
704904
I don't use commercial starter at all. I save about 1/3 cup from each fresh batch and use that amount in the next batch. If I don't make yogurt for a month or so and want to start making it again, I buy a one-serving of vanilla yogurt (like Dannon without high fructose corn syrup) and use that. I have never had a batch of yogurt from either method fail.
304640
Interesting myth. never heard that before. However, you use the thermometer "before" you mix in the starter yogurt. You use the thermometer to be sure you heat the milk to the proper temperature stated in the booklet. then you use it again to be sure the temperature is low enough to add the yogurt starter. No need to check the temp again after the yogurt starter is added. This may sound confusing, but it is not. Good luck.
749076
The only information we are given is the label on the appliance: low, high, yogurt. They don't give specific temperatures. I imagine the first two correspond to a simple slow cooker. Uncertain of the third.
749075
I would say the yogurt setting is 110. I don't know the others because I only use the pot for yogurt.
853745
Yes. I tested this with water after it overcooked two batches of yogurt. It went up to 130 degrees at its highest. I plan to call the manufacturer after the weekend and will update if they provide any helpful information.
749074
There's a "yogurt" setting, "low" and "high". It doesn't give the temperatures.
2107893
Or, as an experiment, you could try using the yeast cube and warm water solution on the sourdough bread setting. That might possibly work, as both would begin from a warm starter.
1241695
I make my own yogurt, (using 2% organic cow's milk). I scald the milk, let it cool to bath water temp.-add the starter. Then I cover, and wrap the bowl in a towel and put it in the oven with the light on, overnight. The oven light will get the temperature up to get the cultures going. Strain it in a stainless steel strainer lined with a coffee filter to make Greek style. I've been doing it this way for years. Don't need a fancy appliance-the oven light method works fine.
2273385
I was never able to get this starter to make yogurt. It sits in my freezer.
1241701
Instant Pot IP-DUO has two temperatures for making yogurt: 36 ~ 43°C (96.8 ~ 109.4°F); and 30 ~ 34°C (86 ~ 93.2°F). It can be program to run 99 hours 30 minutes. If your starter works in these two temperature ranges, Instant Pot IP-DUO can be used to make yogurt with any alternative milks.
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.
2001771
I have stored in my pantry with no problems the temp. is between 72*-80* my yogurt has been as good ever. I am not sure if this is a correct way of storing.
86372
I've never tested the temperature during a cycle because I read if the process is interrupted, you could ruin your batch of yogurt. And since my yogurt has turned out every time for years (without fail), I never felt the need to test. I thought it was supposed to stay a consistent 110 degrees. If your yogurt isn't turning out, I would imagine that means it is not working properly. I hope that helps!
975027
Possibly the reason why answers vary is what you expect from the yogurt. I make Bulgarian-style yogurt, which is very sour; to achieve that, I keep it in the machine for about 9 hours. I have tried several times to start it from the pervious batch but although the consistency is good (thick, smooth), it is not sour, at all. I use quite a bit of the old yogurt as a starter - maybe half a cup, so there is plenty of it, but it just doesn't have the same taste as when I use the Yogourmet starter. I'm suspecting them in engineering their starter that way, but it could be I'm dong something wrong; however, others have had the same experience, so it's not just me. Possibly the reason why answers vary is what you expect from the yogurt. I make Bulgarian-style yogurt, which is very sour; to achieve that, I keep it in the machine for about 9 hours. I have tried several times to start it from the pervious batch but although the consistency is good (thick, smooth), it is not sour, at all. I use quite a bit of the old yogurt as a starter - maybe half a cup, so there is plenty of it, but it just doesn't have the same taste as when I use the Yogourmet starter. I'm suspecting them in engineering their starter that way, but it could be I'm dong something... » Read More Possibly the reason why answers vary is what you expect from the yogurt. I make Bulgarian-style yogurt, which is very sour; to achieve that, I keep it in the machine for about 9 hours. I have tried several times to start it from the pervious batch but although the consistency is good (thick, smooth), it is not sour, at all. I use quite a bit of the old yogurt as a starter - maybe half a cup, so there is plenty of it, but it just doesn't have the same taste as when I use the Yogourmet starter. I'm suspecting them in engineering their starter that way, but it could be I'm dong something wrong; however, others have had the same experience, so it's not just me. « Show Less