Instruction manual
Page 31
Step Three: Cool Milk to 115F/46C and Innoculate with Live Culture.
Remove the hot milk from the heat. Placing the pan in cold water will
speed cooling. Wait until the milk reaches 115F/46. To inoculate the milk,
add a cup/240 ml of the warm milk to a small bowl. Add the appropriate
amount of yogurt with live cultures (1Tb for every 2 cups/30g for every 1
litre) and stir until smooth. Then add this liqueed culture back into the large
pan of milk and stir gently to distribute. Pour or ladle the milk into the pre-
warmed jars and place them back into Proofer to culture. Arrange the jars so
that they are not directly over the center of the Proofer, to allow proper heat
circulation and ensuring the most accurate culturing temperature.
Step Four: Culture at 120F/49C for an Hour, then Lower the Heat
to 86F/30C. Set a kitchen timer for one hour, then after that hour turn
the Proofer down to 86F/30. It’s important not to let the yogurt remain at
120F/49C for more than an hour in order to avoid whey separation and
lumpy texture.
The “High-Low” method will culture faster and produce a more stable
yogurt than other methods. But alternatively, you can also set the Proofer
to 110F/43C for the entire culturing period, normally about 4-6 hours.
Step Five: Check the Yogurt after Two Hours. Check the yogurt by
gently tilting a jar a little to the side to see if the milk is still in a liquid state
or if it has solidied enough to not ow when tilted. If you have used a
higher protein milk or a fast-acting culture, it may be ready in just 2 hours
(one hour at 120F/49C plus one at 86F/30C). Most milks or longer-acting
cultures take 4 hours or more. When the yogurt passes the tilt test, put
it into the refrigerator and allow it to chill thoroughly. Once the yogurt is
chilled, reserve enough to start your next batch.
Greek Yogurt
Strain the yogurt. Line a colander or strainer with several layers of
cheesecloth or one layer of paper coffee lters. Set over a bowl and
spoon in the yogurt. Cover and refrigerate. Allow it to strain for 1-3 hours,
or until desired thickness is reached. For the frozen yogurt recipe below,
strain the yogurt overnight.
Classic Yogurt
Heat Milk to 160-165F/71-74C. Heating milk to different temperatures before
culturing creates different styles of yogurt. Our custard-style method (above)
makes yogurt that is noticeably thicker and tastes a little creamy/nutty from
the cooked milk. Yogurt made from milk kept below 170F/77C is thinner and
tastes fresh, a little fruity and more tart. To make this classic style of yogurt,
heat the milk to 165F/74C, being careful not to exceed 170F/77C. Then cool
and culture according to steps two through ve, above.