The plain yogurt can either be purchased from a store or from a previ-
ous batch of homemade yogurt. If you use the homemade yogurt,
please repeat only one time. Yogurt starter can be used instead of
yogurt. Follow the directions on the Yogurt Starter package.
When using commercial yogurt as a starter, buy only brands that con-
tain bacterial culture, and check the expiration date–culture becomes
weaker over time. Use only plain yogurt–flavored varieties will not
work.
• If you are using raw milk or milk which has been in your refrigerator
for several days, the best results will come from milk that has been
boiled for a few minutes and then cooled to the lukewarm tempera-
ture (95 °F). Heating the milk for too long or at too high a temperature
will produce a poor-quality yogurt.
• The taste and texture of yogurt vary according to the milk and yogurt
starter selected.
• See TIPS FOR BEST RESULTS section of this manual for further
details.
INGREDIENTS
Milk
Yogurt Starter
Pasteurized milk of any fat content (full, 2%, 1%, or fat-free)
Powdered milk
Long-life UHT sterilized milk
Soy Milk. Be sure to use UHT soy milk which contains one of the
following ingredients: fructose, honey, or malt. These ingredients
are necessary for fermentation, as otherwise, yoghurt will not be
produced.
• The following types of milk may be used:
For best results do not use:
• Expired milk,
• Expired yogurt, or
• Yogurt with flavoring, fruit, or other ingredients.
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