Omelet wrote:

> In article >,
> Jonathan Sachs > wrote:
>
>
>>I recently bought a yogurt maker, and have used it about a half dozen
>>times. I'm having a problem reusing one batch of yogurt starter for
>>the next. The instructions warned me that after a few batches the
>>starter would get "tired," and I would have to start over with
>>commercial starter. That would be fine, but the starter is not
>>lasting for a few batches. The first time I use it the result is
>>thinner than the original; the second time it's unusable.
>>
>>I'm following the directions I got, but they're vague. I wonder if
>>I'm doing something wrong. I put a half cup of each new batch in a
>>separate clean container, which I store in the fridge next to the
>>regular container. When I make the next batch I stir in the half cup
>>just before I put the batch in the yogurt maker.
>>
>>Any ideas?
>
>
> Might be your starter.
>
> We used unflavored Dannon "live culture" yogurt.
>
> Worked for us for many, many batches just passaging it over.
>
> But, we did not use a "yogurt maker". We used a one gallon jar and a
> styrofoam ice chest full of hot hot tap water.

I used unflavored Dannon live culture yogurt and a sterile one gallon
jar, incubated over night in an old fashioned oven with a pilot light
(about 100 degrees). Pour off the water in the morning (or add it to
the dogs' breakfasts) and refrigerate.