Thanks for your easy post on how to make it. I can’t wait to try it out! I’d love to hear how you like to flavor yours!

I can understand your urge for order, though. I’d suggest you put them in the order you think is the most logical – chances are good you’ll be right.

Here’s a PDF file of the manual.

And my apologies to anyone who previously tried to follow the link in the blog entry above, only to find it no longer worked (it did when I posted the blog entry!). Fortunately I had already downloaded the manual, so the link in the blog entry, and the one in this comment, now directly open up the PDF file.

Angel

There is a link in the blog entry to a website that has a PDF of the manual. The text is “PDF of a user manual from 1976″.

Does your model have written on it “thermostat controlled” or does it just say “Salton Yogurt Maker”? I haven’t been able to find any pics of makers like mine, that just say “Salton Yogurt Maker.”

I’m actually not the one who makes yogurt – my husband does. However, it is very simple. My husband, Aaron, wrote a nice detailed blog post about making yogurt with raw milk, although you can also use store-bought milk: http://aaron.baugher.biz/blog/2009/01/23/low-carb-science-raw-milk-yogurt/

Once you get to step 4, you’ll just pour the mixture into your Salton glass containers, put the lids on, put the lid on the machine, and plug it in. Please note that the yogurt maker instructions say you can only make a quart at a time (including the starter), so watch your volume carefully. The yogurt will need at least several hours to ferment (I forget what the owner’s manual says – we just do it overnight).

I would also suggest that for your starter, you use an organic yogurt with multiple types of cultures, as I mentioned above in my post. The type we use tends to produce milder tasting yogurt than using a starter with just one type of bacteria. Oh – VERY IMPORTANT – be aware that the yogurt’s texture will not be like store-bought yogurt. While I’m sure it is possible to make homemade yogurt that has the same texture, we haven’t researched that yet. The texture doesn’t bother me, but I know it might bother some people. It’s hard to describe – kind of like half-gelled Jello, or cottage cheese with very weak curds. I’ve tried whisking finished yogurt to make it smoother, but all that really does is break up the “curds” of yogurt into smaller pieces. (And curds is not the correct term, I just couldn’t think of anything better.) Update: I just wrote a post on yogurt thickening techniques that can improve the texture considerably.

If you have any more questions about yogurt making, I would suggest you post questions in the comments section of Aaron’s blog, since I’ve already told you everything I know!