hi all -
i recently got a eurocuisine ym100 yogurt maker, since i couldn't get the temperature in my oven to stay constant. however, i just tried to make my first batch of greek yogurt. heated skim milk to 180, cooled to 110, dumped an entire container (6oz) of chobani plain fat free yogurt in with a bit of the hot yogurt, then poured it all into the maker for 10 hours. basically, did everything according to directions.
out of curiosity, i took the temperature of the yogurt a few times over the incubation period. i noticed there was some variation in the jars, which is ok - but some were about 110, some as high as 130-something after a few hours! isn't that way too hot?! it came out all right, but not as thick as i would like (more like the consistency of regular yogurt), and some of the jars are lumpy.
there's a lot of variables here - perhaps i should try the powdered milk trick, or higher fat yogurt/milk, or maybe less of the starter? but i'm also concerned about the temperature of incubation - i feel like 130 is probably killing all the bacterial cultures.
anyone else encountered this with this maker, and any quick fixes? obviously this is one data point and i need to try again, but it's disappointing...
thanks in advance!
Updated 1 year ago | 2
Updated 2 months ago | 1
Updated 5 months ago | 10
Updated 9 hours ago | 0
Updated 4 months ago | 2