Here is the basic recipe and method for using the Ultimate Probiotic Yogurt Maker to make delicious yogurt in just 6–8 hours.

Note: You will find details for plant-based yogurts in other pages. This is just a general guideline for how to make dairy yogurt.

Basic Recipe Ingredients:

• 1 tablespoon of yogurt with live cultures or 1 serving of yogurt starter

• 1-quart whole milk

Basic Recipe Procedure:

1. Clean and sanitize anything that might come into contact with the yogurt.

   • Sanitize your jars by pouring boiling water over them.

   • Wash the lids with warm soapy water before use.

   • Do not boil the lids, this may cause them to warp.

2. Heat your milk in a saucepan until it’s near boiling or reaches 194°F. Heating the milk makes a better texture and creamier yogurt.

3. Cool milk to 100°F. Cool the milk at room temperature, or you can fill your sink with cold water (with ice cubes for even faster results) and put the bottom of the saucepan in the cold water. Cooling the milk ensures that the probiotics will stay alive when they are added.

4. Once milk is at around 100 degrees, gently whisk your starter culture into the milk. Pour the cultured milk into the glass containers, seal with the lids, and place them into the Ultimate Probiotic Yogurt Maker.

5. Add water in the basin up to the level of the contents of your yogurt containers or jars for accurate temperature control.

6. Start the yogurt maker at 110°F for 8 hours and let it run.

7. Chill the yogurt in the fridge for a few hours before eating. This will thicken the yogurt. Any water or whey on top of the yogurt can be stirred in or strained.