Proctor Silex Regular or Greek Yogurt Maker Machine with LCD Display, BPA-Free Storage Container, 32 oz, Stainless Steel (86300)
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The answer is yes. My name is Laura Ishak. Powdered skim milk can be added before the heating of the milk to 180 degrees by whisking it into the milk. If you prefer to add the cereal to the milk in a separate bowl, you can mix a little milk with it before you add it and heat it. It is also possible to add powdered gelatin or agar agar, arrowroot powder, or cornstarch (I used 2 tablespoons cornstarch to a quart of milk and slurryed it before adding it to the milk). I am confident that it will thicken beautifully. All that remains is for the constant temperature to do its thing.
With the unit, you get a snap-on lid made of plastic. The product is made of sturdy plastic and is bpa-free. To store the glass container inside, you will have to find one that fits
Thank you for your kind words! I believe this is difficult to avoid because you have to bring heated milk to a boil, let it cool to 110 degrees before adding the culture, then slow cook for hours. It's best to buy Greek yogurt at the store since it's easier.
A temperature of 110 degrees is automatically chosen
Selected User Reviews For Proctor Silex Regular or Greek Yogurt Maker Machine with LCD Display, BPA-Free Storage Container, 32 oz, Stainless Steel (86300)
My favorite thing about this yogurt maker is how easy it is to use. All you have to do is plug it in and press "On". For a more tangy and firmer Greek-style yogurt, just add some additional time to the timer as Greek yogurts typically have a tangier flavor and texture (I go 14 hours for mine, if you're looking This yogurt maker looks clean and modern it takes up very little space, is easy to clean, and will take very little time to cook. Although I would have given this 5 stars, I would have liked it if it made a larger batch, or if it came with a second container, so you can have one in the refrigerator, ready for eating, and another, ready for making another batch before the earlier In addition to that, this is a definite purchase if you don't need to make more than one quart of yogurt at one time. There are many recipes out there giving you varying temperatures to bring the milk up to and then allow it to cool before using Here are the recipe steps I have developed after researching and experimenting with a few different recipes all using Yo'gourmet Probiotic Yogurt Starter (Yo'gourmet). The best way that I have found for me to heat my dairy (4 cups) and gelatin (1/8th oz) is to heat them in a double boiler on 180 degrees It works best for me to heat up to 185 degrees, then cool the water to 100 degrees in a cold water bath (it cools much faster this way), then add the vanilla and the Culture. You should burn off most of the alcohol from vanilla liquid before you use it in your yogurt to prevent the killing of the yogurt cultures with the alcohol present in vanilla extract! In this case, I use 50% and 1/2 You can substitute half and half whole milk (without whole cream) for a really rich and creamy yogurt, since I am not concerned about the fat content. By adding a small amount of gelatin to my yogurt, I am able to give it a more firm texture without letting it Culture longer, which would give it an unpleasantly tangy taste. The excess water pools very little or not at all for me. The following tips are for chefs It may be too thin / loose or there may be too much water left on top if you continue to have this problem. a paper towel into quarters and place it on top of the yogurt, which has finished chilling and is cold (in the refrigerator). Press down gently until the paper barely touches the top and let it sit for 5 minutes. After refrigeration, let the cakes sit at room temperature for ten minutes. Removing the paper towel (it will probably be really wet) and repeating this process until the paper towels have absorbed most of the water, or the texture has reached your satisfaction. There will be a lot of moisture drawn from the yogurt (you will be surprised at how much water you can draw out of Gelatin can form a layer at the bottom of the Culturing Container when finished culturing if it is added after the dairy is cooled to 100 degrees, but adding too much gelatin will result in yogurt-flavored gelatin, which is not the desired result. To put it another way, more is not better here! I love it. My favorite way to consume yogurt is by making my own sweetened vanilla yogurt, then topping it with a fruit mixture (cooked and raw). While I have not tried it myself, I've read that some people add the fruit to the bottom of the culturing container, then put the raw yogurt mixture on top, then let it culture (cook) and voila! Fruit at the bottom yogurt. It is my hope that you can make informed decisions after reading this. Thanks for reading. Thanks a lot.
This device appears to be well made, with a nice design and is easy to operate. The yogurt that it makes is popular with my wife. As well as being used as a storage container for the refrigerator, the plastic insert in which yogurt is made doubles as a container for the yogurt. It would be nice if there was a second container so that the previous batch could be eaten while a new batch is being made. It is not possible to purchase containers It is here we reach the crux of the matter. There is only one problem, and that is why I gave it four stars. In order to lift out the container, you cannot put your fingers down the sides because too much space remains in the machine. A handle has been molded into the top so that it can be used for handling and lifting the containers. I find the design to be really neat. It is inevitable, however, that plastic containers and clips will break and wear out over time. If it is unable to work like that, it will be quite difficult to use it. It is simply a matter of purchasing a replacement container Unfortunately, this service is not available at the moment. I therefore ask the Proctor Silex corporation to provide additional and replacement containers for these products.
This is what I use to make coconut milk yogurt. Since I am allergic to so many foods, I haven't eaten any yogurt in years. Yogurt tastes so good again! I'm so happy to have it.
It has been three batches of yogurt since I started making it. It has so far been a good experience. This yogurt maker has so far made three batches of yogurt for me. A slurry of inulin and crushed L was generated as a starting point. You can purchase reuteri tablets at most pharmacies. In the first batch, there was something like cottage cheese, in the second batch, I used 1/4 cup of the first batch as a starter and the second batch was better, now after batch 3, it is very creamy and thick. After about 36 hours of incubatory time, I saw that this maker only goes to 19, so I keep an eye on it to see if it needs resetting. To reset the hours, I simply turn it off, back on, and then run the clock forward again to 19. As well as the container, it is very nice. Initially, I used it to store the first batch, but switched to a glass storage bowl to store the second batch.
This is the first time I had made my own yogurt. The first batch was lumpy but the second batch was smooth. I find the inner container to be the perfect size for about a week of breakfasts, and it can be kept in the refrigerator. You can't imagine how much easier it could be. When there was an outage, it let me know in time to restart it in order to get the batch back on track.
Sorry to hear that. When I asked my friends why my yogurt didn't get thick like they said it should, they said it was because of air bubbles. 121 degrees was the temperature when I checked it. My bacteria are being killed by it. Sorry to hear that. The reason you made the yogurt maker is because it kills the good bacteria, for which you are making it to begin with. A minor update As I spoke to the company, they suggested trying to take the temperature at 9 hours. I did so, and it was 125 degrees this time. Excellent. I'm so sorry.
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