Here’s a question for y’all…
This thread has made me re-think my old yogurt maker. I’ve had it for probably about 25 years now. It’s a Euro Cuisine. Looks like this:
The instructions are to boil the milk, let it cool to around 95º, then add in the yogurt starter and put the mixture in the little glass jars (without the plastic lids) under the big plastic dome and turn it on. The unit heats up (warm but not burning). As far as I know, it doesn’t cycle through different temperatures. There’s no timer, for example, so no way for the unit to know if you’re cooking for 6 hours or 10. (Ignore the numbers on the side: they’re useless.) It makes excellent yogurt every time.
But now I’m wondering: is it going through the different temperatures required for the different bacterial cultures? This machine was made back when yogurt was a relatively new concept in the U.S., and “live cultures” weren’t talked about. Going through the 93(!) questions asked on Amazon for the current version of this product, I’m not finding an answer.
Anyone here have any knowledge or thoughts on the subject? Thanks.
