Brod & Taylor FP-101 Manual De Instrucciones página 85

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Step Three: Add Yogurt. Put the yogurt with live cultures into a small bowl.
Gradually stir in enough of the warm milk to liquefy the mixture and mix until
smooth. Then pour the liquefied culture back into the large container of milk
and stir gently to distribute. Pour the milk into jars and place in the Proofer.
Tip: For proper heat circulation and the most accurate culturing temperature,
arrange the jars so that they are not directly over the center of the Proofer.
Step Four: Culture at 120F / 49C for an Hour, then Lower the Heat to 86F
/ 30C. Set a kitchen timer for one hour, then after that hour turn the Proofer
down to 86F / 30C. It's important not to let the yogurt remain at 120F / 49C for
more than an hour in order to avoid the whey separation and lumpy texture
that result from culturing at too high a temperature for too long.
Step Five: Check the Yogurt after Two Hours. Check the yogurt by gently
tilting a jar to the side to see if the milk has set. If you have used a higher
protein milk or a fast-acting culture, it may be ready in just 2 hours (one hour
at 120F / 49C plus one at 86F / 30C). Most yogurts will take about 3-4 hours
to set, or the yogurt can be cultured longer for more flavor and acidity. When
the yogurt is ready, chill thoroughly. Be sure to reserve enough yogurt to start
your next batch.
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