24 hours, that's interesting. Do you have a yogurt machine? If I were to
keep it for 24 hours it would start turning into bits of cheese. I use 2%
milk with a yogurt starter and have it going for 12 hours. It comes out
firm. I have the Salton yogurt machine. It's great as I can use canning
jars.

Carole
"~patches~" > wrote in message
...
>
> Maxine I make a lot of yogurt. Use reg yougurt with active bacteria not
> cheese. I like whole milk but it really doesn't matter. Bring the milk
> to almost a scorch then allow to cool a bit. Make sure it is not higher
> than lukewarm or it will kill your starter. Test on your inside wrist.
> Add your starter and make sure it has active bacteria in it. Do not
> do this on the same day as you are baking bread as yeast will interfer
> with the bacteria. I like to let my yogurt go for about 24 hr. Once it
> yougs - firms up - refrigerate then enjoy. If you want yogurt cheese
> scoop some out then let it sit in a stainer lined with cheesecloth
> overnight.

12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
quart, with a plastic container that goes into the incubator.

Thanks for the input.
maxine in ri

On Sat, 15 Oct 2005 16:34:33 -0400, "C & S"
> connected the dots and wrote:

~24 hours, that's interesting. Do you have a yogurt machine? If I
were to
~keep it for 24 hours it would start turning into bits of cheese. I
use 2%
~milk with a yogurt starter and have it going for 12 hours. It comes
out
~firm. I have the Salton yogurt machine. It's great as I can use
canning
~jars.
~
~Carole
~"~patches~" > wrote in message
...
~>
~> Maxine I make a lot of yogurt. Use reg yougurt with active
bacteria not
~> cheese. I like whole milk but it really doesn't matter. Bring the
milk
~> to almost a scorch then allow to cool a bit. Make sure it is not
higher
~> than lukewarm or it will kill your starter. Test on your inside
wrist.
~> Add your starter and make sure it has active bacteria in it. Do
not
~> do this on the same day as you are baking bread as yeast will
interfer
~> with the bacteria. I like to let my yogurt go for about 24 hr.
Once it
~> yougs - firms up - refrigerate then enjoy. If you want yogurt
cheese
~> scoop some out then let it sit in a stainer lined with cheesecloth
~> overnight.
~

I let it incubate for a maximum of 12 hours. My time varies anywhere from 9
to 12 hours. The 24 hrs was in reference to Patches.

Carole



"maxine in ri" > wrote in message
...
> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
> quart, with a plastic container that goes into the incubator.
>
> Thanks for the input.
> maxine in ri

maxine in ri wrote:

> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
> quart, with a plastic container that goes into the incubator.

I use a Salton yogurt maker with those little cups. 12 - 24 hrs is a
good timeline with me preferring closer to 24 hr. No it isn't super sour.

"~patches~" > wrote in message
...
> maxine in ri wrote:
>
>> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>> quart, with a plastic container that goes into the incubator.
>
> I use a Salton yogurt maker with those little cups. 12 - 24 hrs is a good
> timeline with me preferring closer to 24 hr. No it isn't super sour.

I got rid of the Salton yogurt maker as it gave out after some hard work
(kept the cups).

I have been cleaning out the attic and found a "West Bend 1 qt with a platic
container that goes into t e incubator." We looked all over for the manual
for this, went to the internet to try to find the manual (we usually have
pretty good luck finding one), but have not found any instructions so far.

Is it possible you have the instructions for your West Bend that you could
share with me?
Many thanks,
Dee Dee

On Sun, 16 Oct 2005 09:24:27 -0400, "Dee Randall"
> wrote:

>
>"~patches~" > wrote in message
...
>> maxine in ri wrote:
>>
>>> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>>> quart, with a plastic container that goes into the incubator.
>>
>> I use a Salton yogurt maker with those little cups. 12 - 24 hrs is a good
>> timeline with me preferring closer to 24 hr. No it isn't super sour.
>
>I got rid of the Salton yogurt maker as it gave out after some hard work
>(kept the cups).
>
>I have been cleaning out the attic and found a "West Bend 1 qt with a platic
>container that goes into t e incubator." We looked all over for the manual
>for this, went to the internet to try to find the manual (we usually have
>pretty good luck finding one), but have not found any instructions so far.
>
>Is it possible you have the instructions for your West Bend that you could
>share with me?
>Many thanks,
>Dee Dee
>

Check Alton Brown's site for yogurt. The West Bend holds 1 quart of
milk. And if you do not want the West Bend maker, let me know. I
would not mind having 2 of them.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

On Sat, 15 Oct 2005 20:39:22 -0400, maxine in ri >
wrote:

>12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>quart, with a plastic container that goes into the incubator.
>

I let mine go for 5-6 hr in the yogurt maker (Salton), then overnight
in the refrigerator. Then I strain it through a giant coffee filter
in a colander placed in a bowl in the refrigerator. In the summertime
when the kitchen is warm, I just leave it on the counter overnight
with no yogurt maker.

Maybe the problem you had was because of TJs yogurt cheese instead of
the Greek yogurt. Although I essentially use drained yogurt for a
starter, but maybe there is something different about Trader Joe's
yogurt cheese.

Too bad. I once had to discard a batch that didn't set up and it
bothered me to discard a quart of milk!

Sue(tm)
Lead me not into temptation... I can find it myself!

On Sat, 15 Oct 2005 20:39:22 -0400, maxine in ri wrote:

> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
> quart, with a plastic container that goes into the incubator.

"Sour" (we say tart) depends on how little fat is in your milk and the
starter.

sf wrote:

> On Sat, 15 Oct 2005 20:39:22 -0400, maxine in ri wrote:
>
>
>> 12-24 hours?? Isn't it super sour by then? Mine's a West Bend 1
>> quart, with a plastic container that goes into the incubator.
>
>
> "Sour" (we say tart) depends on how little fat is in your milk and the
> starter.

Honestyly if you use a higher fat milk it really doesn't come out tart
but then I like a little tartness to yogurt anyway. That pre-sweetened
stuff with frankenfruit doesn't really appeal to me.