What range of temperatures can you set this yogurt maker to?
85946
Good question...there is no control for the temperature. The temperature is programmed by the manufacturer for one setting. The temperature on this yogurt maker is probably set between 105-110F, as that is the ideal temp for culturing yogurt. The only control on this device is for the time.
85947
You cannot select the temperature, but i just phoned the company to ask and they stated that it operates between 100-110 degrees.
85948
no temp setting on yogart machine only times according to the milk you are using
115155
You can probably find the booklet at the Waring web site. However, the basic recipe is fairly simple: 1 quart milk (or soy drink, almond milk, or any combination; I generally use 1/2 low-fat soy and 1/2 skim milk); 5 oz dry milk; 5 oz yogurt. Directions: Bring milk to 175 - 180 degree F over medium heat, stirring regularly. Keep at that temperature for 2 minutes (This pasteurizes the milk to kill all unwanted bacteria.) Let milk cool to about 120 F, then add dry milk, stirring until dissolved. Let cool to less than 100 F, then add yogurt, stirring/whisking to dissolve. Pour into uncovered containers in the machine. Put big plastic cover on machine. Turn machine on for 6 - 8 hrs. Check after 6 hrs to see if yogurt is set. If not, give it more time, but not more than 8 hrs. When done, remove yogurt cups, put on their lids, and place in refrigerator. (I like to use a cup of dry milk, as this gives thicker yogurt.)
1145662
That I cannot answer for sure, but I don't see why not. The success to making yogurt is temperature, not what it's made in.
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.
189618
I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with... » Read More I just made a batch and tested the temp throughout the process so we could get an actual answer to this question. Mine was anywhere from 117 to 115 throughout the process. It never fell as low as 95. Hope this helps future users! Also, I usually only cook mine for about 8 hours. I think the instructions are a bit nuts for suggesting a 12 hour cook. You can taste it after 6-8 hours and see if it tastes ok. You get more "tartness" the longer the yogurt cooks, and that is ok for some applications, but I prefer the smoother flavor when I'm going to be eating it instead of cooking with it. « Show Less
907586
Not sure I see a question here... I just follow the directions on my packet of cultures which says to heat the milk to a higher temp and then cool it down to about 120 before adding the cultures or some of the yogurt from a previous batch. Also, if you add some non-fat milk powder it boosts the protein and gives you a thicker product.
2200217
From what I have read, room temperature between 65-80 F is preferable. Directions are also given on the yogourmet box.
1915474
Sorry, you can't really set it for any particular time. The instructions say to incubate for 4-4.5 hours "or until desired consistency is reached. To stop the incubation process, take out the yogurt maker and place in refrigerator for about 8 hours. Your yogurt is then ready to serve and will taste better than any you can buy at the supermarket." It also comes with a temp thermometer with a slide that hangs on the side and a bag to strain extra water from the yogurt if you want thicker (bag is unused.) Hope this answers some of your questions. Please ask again if there is something else I can help you with. Sorry, you can't really set it for any particular time. The instructions say to incubate for 4-4.5 hours "or until desired consistency is reached. To stop the incubation process, take out the yogurt maker and place in refrigerator for about 8 hours. Your yogurt is then ready to serve and will taste better than any you can buy at the supermarket." It also comes with a temp thermometer with a slide that hangs on the side and a bag to strain extra water from the yogurt if you want thicker (bag is unused.) Hope this answers some of your questions. Please ask again if there is... » Read More Sorry, you can't really set it for any particular time. The instructions say to incubate for 4-4.5 hours "or until desired consistency is reached. To stop the incubation process, take out the yogurt maker and place in refrigerator for about 8 hours. Your yogurt is then ready to serve and will taste better than any you can buy at the supermarket." It also comes with a temp thermometer with a slide that hangs on the side and a bag to strain extra water from the yogurt if you want thicker (bag is unused.) Hope this answers some of your questions. Please ask again if there is something else I can help you with. « Show Less
1779517
Don't know. There are 6 settings; I use setting 3 to heat water in a double boiler while I heat milk for making yogurt.
597166
A glass candy thermometer is what I had so I used this for my first batch of yogurt and it turned out well. Discovered that I had another thermometer - the metal probe type so I decided to use this along with my candy thermometer and noted that it was measuring the milk temperature lower than the strobe type, this is despite calibrating both thermometers in a glass of iced water. The candy thermometer had a reading of 180 degrees and the strobe thermometer read 200 degrees - sure the milk was frothing but not yet boiling. Anyway, I have used the candy thermometer for many of my batches and it has not failed me so far! A glass candy thermometer is what I had so I used this for my first batch of yogurt and it turned out well. Discovered that I had another thermometer - the metal probe type so I decided to use this along with my candy thermometer and noted that it was measuring the milk temperature lower than the strobe type, this is despite calibrating both thermometers in a glass of iced water. The candy thermometer had a reading of 180 degrees and the strobe thermometer read 200 degrees - sure the milk was frothing but not yet boiling. Anyway, I have used the candy thermometer for many of my batches and... » Read More A glass candy thermometer is what I had so I used this for my first batch of yogurt and it turned out well. Discovered that I had another thermometer - the metal probe type so I decided to use this along with my candy thermometer and noted that it was measuring the milk temperature lower than the strobe type, this is despite calibrating both thermometers in a glass of iced water. The candy thermometer had a reading of 180 degrees and the strobe thermometer read 200 degrees - sure the milk was frothing but not yet boiling. Anyway, I have used the candy thermometer for many of my batches and it has not failed me so far! « Show Less
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
698942
I don't know. It is set with numbers which I think starts at 125. I never needed precise temps for the veggies and fruits which is all I ever used it for.
86371
Yes I would say your machine is defective. I believe your temp needs to be 110. I had an old machine and it registered only 100 and it didn't work to make yogurt.
1352447
My recipe: 1 liter coconut milk, 3 tablespoons of sugar, 1/2 teaspoon guar gum, 1/2 teaspoon agar powder, bacterial culture. Heat mixture to 180f, then cool to 110f, then mix in culture before placing in the yogurt maker. Ferment for 24 hours.
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.
1247105
I was using my candy thermometer but it broke so I have been using my digital meat thermometer. I couldn't get it to work in a double boiler on the stove, but using a microwave it takes around 8-9 minutes to get to the appropriate temperature. I stir mine every couple minutes until it is at the right temp. It takes around 30-40 minutes to cool to the right temp to add the yogurt starter. I stir every 5 minutes while cooling.
658702
I always heat the milk to about 180 (in the microwave) before making yogurt and then let it cool down to around 100 - 110 before adding the starter. I've never tried not heating the milk.