Electric yoghurt maker questions

Ted thanks for that.

I made my yoghurt for the first time without the lids and it set fine, but there was condensation in the plastic lid of the maker, which I never had obviously with lids on.

Yes I tried the pot of yoghurt starter, but I think my recipe which is similar to yours works just as well. Today I used UHT milk for the first time. Boiled it,add 2 tbsp dried milk, simmer maybe 1 min. 2 tbsp greek yoghurt in a jug, pour milk through a fine sieve, and mix gently. Into the jars it goes. Four hours later it is set beautifully.

I never do all that sterilising do you? I have never had a problem not doing it either have you?

If it has yogged but is too thin then you probably need more dried skimmed milk. I use two full tablespoons but you could use 4. Or the starter was too weak, not enough (you could use up to 4 tablespoons, or you didn't mix it thoroughly with the milk or perhaps the yoghurt starter was too near it's sell by date. It can also happen if you've used your own yoghurt as a starter but it was over a week old.

Well, it's on this morning. 4tbsps of milk powder 4tbsps yog which is in date and ok. Lids off. I'll know this afternoon if it's worked - it's quite exciting this (HOW SAD AM I? :rotfl: )

Edit - There's a thunderbug INSIDE the machine - he's strolling along the lid on the side. So it's not sterile, then. mmmm thunderbug yogurt!

For anyone not yet in possesssion of a yogurt maker you can make it just as well without.

Fresh milk should be heated as previously described and allowed to cool to blood heat ie if you stick a clean finger in, it should feel neither hot or cold - just as you would do for a baby's bottle. I haven't used UHT but presumably it just needs heating to that point.
Stir in your starter yogurt then either use a thermos flask (wide one is easiest for getting it out) or a container wrapped well and left in a warm place. I used to do mine on top of the old boiler in our previous home, an airing cupboard is fine. Anyone with AGA or similar need only use a covered bowl left next to the top. I once made excellent yogurt by wrapping the jar in a blanket and putting it on top a compost heap inside a polytunnel.

All that's required is a temperature warm enough to keep the bacteria multiplying, (if you make bread at all it's the same sort of temp you need to raise the dough) I used to have a Bel YM too but found it a lot of faff, preferring to have one large pot than all those little ones.