braun yogurt maker--instructions??[Moved from Ontario board]
Most yogurt "recipes" are pretty consitant from maker to maker. If you search online, you can usually find a generic reipe that can be used in most makers. It's not very high tech as it is really just a very low heater to keep the milk warm overnight. Consequently, it's usually pretty fool-proof.
I have been making yogourt for decades in 2 units, 1 that is a single container and the other that uses individual jars ideal to add in the bottom some jam, etc. if so inclined. It is not at all complicated, but is very specific. The steps are simple, but do an internet search in any case! You have to bring the milk to a gentle boil for some minutes, or even 10 minutes to get the constituency you want . A gentle boil, stirring as if the milk burns to the pot, well, you have burnt milk. The next step so crucial is to pour the boiled milk into a container and cover with a towel to cool TO THE PROPER temperature to add the yogourt culture. Sorry, I use the finger method. Too hot, you will kill the bacteria, too cool, it will not ferment and thicken, but will sour. Add the yogourt, not all at once, but by the tablespoon stirring, adding, stirring, adding. The time will vary when it is done, but the texture will tell you, can be 3 to 6 hours! And of course the culture has to be alive, so use Astro Balkan Natural yogourt. I have had very few failures, except once for a few weeks and I called Astro and apparently, the penicillen given to cattle, occasionally can still upon rare occasion still be evident and killed the yogourt culture. Have fun, enjoy and please keep in mind that most Indian grocery stores almost always have the milk you will need on sale, and they also sale yogourt itself!!!!
Thanks for the info, but I would love to get a bit more specific info about the actual Braun instructions. The link zoohoft2 provided helps, but am I supposed to fill all of the jars with warm milk (does it have to boil first, then cool or just warm the milk slightly and use?) and add just a tablespoon of store-bought yogurt in each jar?
Any more info would help! thanks!!
I have one of these models from my mother - purchased in 1983. Here are some of the instructions:
For best results, use homogenized mild. You can use any other type of milk, such as pasteurized fresh milk or dry milk powder too, but you will have to boil it and then wait until it has cooled off again to room temperature (about 20C). If you prefer yogurt with a firmer consistency, add 2 or 3 tablespoons of dry milk solids to the mild. The fat content is irrelevant for making yogurt in the Braun yogurt maker.
Save one jar of your own yogurt to use as a starter for the next batch. You can repeat this up to 8 times before having to buy a new yogurt starter at your grocery store. The taste of your yogurt will, however, get milder from batch to batch.
What you need to make Yogurt:
To make 8 jars of yogurt you will need:
• A liter of lukewarm milk
• 1 beaker of plain unflavored yogurt from your grocery store to use as a starter, or 1 packet of dry yogurt culture available in health food stores.
How to Make Yogurt:
• Mix 1 beaker of plain yogurt with 1 liter of lukewarm milk and stir well
• Fill into the 8 jars
• Put the jars without the lids on into the yogurt maker
• Put the cover on the yogurt maker
• Plug into the outlet
The pilot light indicates that the unit is in operation. Place the unit on a firm, non-vibrating surface not on the refrigerator). Yogurt must not be disturbed while incubating. Your yogurt will be ready in 6-7 hours. The longer the incubation time, the more tart the yogurt becomes in taste.
Remove the jars from the yogurt maker and press the lids on. Refrigerate for at least several hours before serving. The yogurt will keep for several days in the refrigerator without losing its taste.
Chocolate Yogurt: Dissolve instant chocolate powder into 1 liter of milk. If heated, allow to cool off to room temperature before adding 1 beaker of plain yogurt. Fill the glass jars and incubate as stated.
Fruit Yogurt: Mix 1 beaker of plain yogurt with 1 liter of lukewarm milk. Put small pieces of canned fruit into the glass jars and fill with the milk and yogurt mixture. Incubate as as stated. If you prefer fresh fruit, add it as you use the yogurt.
Fruit-flavoured Yogurt: Mix 1 beaker of plain yogurt as a starter into 1 liter of lukewarm milk. Put a little fruit jam or fruit syrup into each jar and then fill jars with mixture and incubate as stated.
Hope that helps! email@example.com
To make home made yogurt you need a starter. You can buy dry starter packets or buy some plain yogurt from the supermarket with live cultures. Make sure the label says the yogurt contains live cultures. Don't use flavored yogurt as starter.
Here's how I make it. Heat 4-cups (1-liter) of whole, 2% or 1% milk to almost boiling.This can be in microwave or on stove top. (I heat to 205F - 95C in microwave in a pyrex measuring cup). This is to kill any unwanted bacteria in the milk. Allow milk to cool to to 100F (38C) to 110F (43C) . The starter is killed by temps over 110F (43C) and doesn't grow fast below 100F (38C). I recommend that you use a thermometer. Now stir in 1/4 cup (50 ml) of yogurt starter. At this point, some people also add some powdered milk to the mixture for a thicker yogurt (I don't). Now pour into yogurt maker container(s) (turn it on and put cover in place after adding liquid) and let culture grow for 4 to 12 hours. The length of time depends on how thick and how sour you prefer your yogurt to be. Check it every couple of hours throuout that time period. Drain off any clear liquid and place in fridge when you like the results.