How To Use Yogurt Makers

Hi, I'm here to talk to you about yoghurts. So if you've seen the video on how to make yoghurt, you'll see the issue is keeping the yoghurt at exactly 108 degrees Fahrenheit during the incubation period. It's a tricky thing to do and that's absolutely perfect, the bacteria won't multiply as well as they might be.

There's also the possibility of burning the milk when you first raise it up to temperature. So in the market, there are loads and loads of yoghurt makers you can get. They're all pretty similar and they're all pretty much the same, I think.

You get one for 80 pounds and also 25 pounds. You got to do it yourself but push comes to shove, what they all do is they maintain the temperature for a certain period of time. So rather than sitting down and you're hard-whisking your milk with your thermetol and that kind of stuff, all you do is you choose the jar that you want the yoghurt to be.

A lot of people use those nice little clay jars, something like that. I think the machines come with the jars and all you'll do is that you'll put your milk there, fill the little pots up and you'll turn the yoghurt machine on. What that will do, that will heat it up to 185 degrees Fahrenheit or whatever you like it to be.

That will then cool down, it will cool itself down to 120 degrees, it needs to be rather than you have to start which will be your natural yoghurt or your powder, and we talk under the video and then it will keep it at 108 degrees for the period of time, you want it to be and it will never vary, it will be the absolute optimum temperature-perfect environment, free from bacteria in the milk to multiply, thus turning into yoghurt. And I think that's how you use a yoghurt maker. It just simplifies things. .