Using Milk:

Yolife works with the following types of milk:

• Regular Pasteurized Milk (including whole, lowfat, and skim)

• Sterilized Milk

• Long-Keeping UHT Sterilized Milk

• Powdered Milk

• Fresh Milk (directly from the source) should first be boiled and filtered.

• Unflavored Soymilk

Yolife will work fine with milk straight out of the refrigerator. For best results, allow milk to reach room temperature before using in Yolife. If fresh milk is used and must be boiled, allow the milk to cool to room temperature before adding cultures and using Yolife. Boiling Note: Boiling ensures a firmer yogurt familiar to most American tastes. For softer yogurt without boiling, you must use pasteurized milk and make sure it is at room temperature before pouring into the glass jars. The time to make yogurt will need to be increased to 8 hours for whole milk, 10 hours for 2% milk and up to 12 hours for skim milk.

Activating Your Milk:

Using Starter Cultures:

• Use 1 gram of Yogurt Starter Culture for every 1 liter of milk or according to their specific instructions.

• Thoroughly mix starter culture with 2-3 tablespoons of lukewarm milk until all clots and clumps have been dissolved.

• Add this solution to your milk and mix thoroughly with a whisk or electric mixer.

Using Unflavored Active Yogurt:

• You can make fresh yogurt by mixing unflavored active yogurt with milk.

NOTE: If using this method, we recommend using fresh, active yogurt made at home. Store-bought yogurt may not contain enough active cultures to use as a starter. If using store-bought yogurt, try to use a yogurt with probiotics - these yogurts will typically have a high concentration of active cultures.

• With a spoon, remove the top surface of the yogurt and discard it before adding the remaining yogurt to your milk.

• With a whisk or electric mixer, thoroughly mix 6 oz of active yogurt with 1 liter of milk.

• For best results, do not use homemade yogurt for more than 5 consecutive 'generations' because the active cultures in each successive batch will diminish over time.

NOTE: When using yogurt to activate your milk, Do not use the following:

• expired yogurt

• expired or bad quality milk

• flavored yogurt, or yogurt with other ingredients in it

• liquid yogurt

Making Yogurt in the Yolife Yogurt Maker

1. Clean the jars or yogurt container with warm water and a mild detergent.

2. In a large container, activate approximately 1 liter of milk using one of the methods above.

3. Pour the activated milk in the provided jars or another container of your choice. Do not attach lids.

4. Place the jars, without the lids, into the yogurt maker. If using the included glass jars, use the regular cover. If using larger containers from home, use the tall cover.

5. Plug the machine in. Yolife will take approximately 8-12 hours to finish making your yogurt, depending on the type of milk used and its temperature. Colder milk takes longer to turn into yogurt, while room temperature milk turns into yogurt more quickly. Note the time, count 8-12 hours ahead and turn the time indicator on the cover to show the time your yogurt will be ready. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs.

6. After 8-12 hours, unplug Yolife, remove the cover, and check to see if the yogurt has reached the desired consistency. If it is not done, re-attach the cover and plug Yolife in for another few hours or until the desired consistency is reached. NOTE: When removing the lid, be careful not to allow any condensed water that has collected on the cover to fall into the jars of yogurt.

7. Attach lids to jars and place in the refrigerator for at least one hour before serving. NOTE: Do not store your yogurt in the refrigerator for more than 7 days!

Flavoring

Flavoring after Making Yogurt:

• After making your yogurt, feel free to create flavors by mixing in fresh fruit, jams, or preserves.

Flavoring before Making Yogurt:

To infuse your yogurt with delightful flavors, try adding the following ingredients into your activated milk before putting it into Yolife:

• Fruit Syrups: Thoroughly mix 4-5 spoons of concentrated fruit syrup with one liter of activated milk.

• Coffee: Thoroughly mix 100g of sugar and 3-4 spoons of granulated coffee with 1 liter of activated milk.

• Fruit Jams or Jellies: Melt 4-5 tablespoons of fruit jam or jelly in a saucepan over low heat. Slowly add 1/2 liter of milk that has not been activated. Let mixture cool. Mix thoroughly with 1/2 liter of activated milk.

• Preserved Fruit in Syrup: Cut 3-4 pineapple slices or 8-12 apricot/peach halves, (or other canned fruit in syrup according to their dimensions) into small pieces. Mix with 4-5 tablespoons of syrup. Slowly add 1 liter of activated milk and mix thoroughly.

• Fresh Fruit: Cut fresh fruit into small pieces and mix with 1/3 cup of water and 100g of sugar. Stirring occasionally, heat the mixture over low heat for 10-15 minutes. Let the mixture cool to room temperature. Mix thoroughly with 1 liter of activated milk. IMPORTANT: All fresh fruit must be cooked according to the above directions before using with Yolife. You may add uncooked fresh fruit to your yogurt AFTER it has been made with Yolife.

• 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.

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