Making Yogurt in the Deni 5600 Yogurt Maker

Ingredients

• 42 ounces milk (whole, 2%,1% or skim).

• 6 ounces plain yogurt with live active cultures or 1 packet of yogurt starter.

1. Thoroughly wash and rinse the jars, lids and see through cover with warm water and dishwashing soap before using. Wipe out the inside of the yogurt maker with a damp cloth.

2. Pour 36 ounces (1.1 quarts) of fresh, pasteurized milk into a high sided saucepan.

3. Heat milk until it boils (203°F) and starts to climb the side of the sauce pan.

4. Remove saucepan from heat and allow milk to cool to room temperature (68°F to 72°F).

5. Once milk has cooled, pour it into a pitcher through a sieve or fine mesh colander.

6. Stir in 1/2 cup of natural plain yogurt with live active cultures with some of the strained milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture. Freeze dried yogurt starter can be used instead of yogurt. Follow directions on Yogurt Starter Package.

7. Mix the room temperature milk very well with the smooth mixture as prepared above. Do not add any flavorings or sweeteners before completing the yogurt making process.

8. Pour the mixture into the six jars of the Yogurt Maker.

9. Place the jars without the lids into the Yogurt Maker.

10. Cover the yogurt maker with the clear cover and plug it into a 120V wall socket.

11. Turn the control knob to the desired cooking time. Power on indicator light will illuminate.

12. It will take about 6 hours for whole milk and 8 hours for skim milk. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs.

13. You will need to experiment with the incubation time to get the consistency and tartness you desire. When yogurt is set (jiggles in the center), the yogurt making process is complete.

14. Remove the individual jars and cover with the lids and place in refrigerator for at least 3-4 hours before eating. Flavorings and sweeteners can be added before serving.

• Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
• Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
• Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.

Empty a desired amount of yogurt into a bowl lined with a double thickness of cheese cloth. Gather the edges and tie with a string. Suspend the the cheesecloth over a bowl in the refrigerator for 2-8 hours until the yogurt has solidified to desired consistency. You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired.

More Information

View more Information on Yogurt Making including Frequently Asked Questions, Yogurt Making Tips and Nutritional Information.

Included Recipes

• Plain Yogurt
• Chicken Tandori
• Chocolate Yogurt Mousse
• Cucumber-Yogurt Salad
• Fresh Peach and Yogurt Soup
• Garlic-Yogurt Dressing

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