Pour yogurt into
yogurt maker container.
Pour or ladle the mixture into
the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110 °F and 115 °F for 5 to 10 hours, depending on the desired flavor and consistency — longer incubation periods produces thicker, more tart yogurt.
Not exact matches
It maintains a constant and easily adjustable temperature, and you don't need special
containers like you do for a specialized
yogurt maker; any glass or ceramic jars will work, as long as they fit inside the roomy box.
Candy thermometer;
yogurt maker or other incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or other
container for storage
There are
yogurt makers that come with glass
containers instead of plastic.
Can't decide whether to buy a popsicle
maker or do like my mom would and use empty
yogurt containers with a popsicle stick... those were the days.
Pour cultured milk into your sterile
yogurt maker jars, or any sterile glass or enamel
containers that work for you.
As for salads, which are always a bit awkward to eat on your lap, with the vinaigrette dripping from the side when the discussion becomes animated, I like to assemble them in jars (I use the glass
containers from my
yogurt maker as I have an extra set), in good - looking alternating layers.
Check 1
container after 8 hours; if
yogurt has reached desired tartness and texture, remove cups from
yogurt maker, and refrigerate.