Instruction manual

Page 38
yogurt will be more likely to leak whey when it thickens at temperatures
above 104F/40C, and less likely to leak whey below 104F/40C. At lower
temperatures there is also a longer window of opportunity to stop the
culturing before the yogurt turns lumpy.
Our “High-Low” culturing method (one hour at 120F/40C, then lower
the temperature to 86F/30C) produces smooth yogurt that is less
likely to leak whey, yet is faster and more food-safe than culturing
below 100F/38C for the entire period. At 120F/40C, the yogurt speeds
through the earlier stages of culturing, and the higher heat is more
hospitable to the benecial lactic acid-producing bacteria and less
favorable to undesirable microbes. Then as culturing progresses, rising
acidity begins to inhibit any potentially problematic microbes. Reducing
the temperature to 86F/30C after one hour is a method that works well,
and completes the culturing process in just 2-4 hours.
Sweeten after Chilling. If sweeteners are needed, add them after the
yogurt has chilled. It is best not to add sweeteners before culturing
to avoid feeding any undesirable bacteria. The benecial lactic-acid
producing bacteria are well-equipped to feed on lactose, while other less
desirable bacteria are not. Adding non-lactose sugars to the milk could
feed any undesirable bacteria that accidentally end up in the milk through
equipment or inadequate heating. Eventually these will be inhibited by
lactic acid, but we prefer to avoid growing undesirable bacteria with non-
lactose sugars during the early stages of culturing. And honey has anti-
bacterial qualities that could retard the culturing process.