Abstract A self-timing yogurt maker is used in combination with a container holding a mixture of milk and yogurt starter culture at an initial temperature between 120° and 145° F. The yogurt maker comprises an insulated wall forming an interior cavity enclosing said container and contents, said insulated wall having thermal properties which allow said initial temperature of the container and contents to decline, at average room temperature, to approximately 90° F. over a period of 9 hours. The method of making exceptionally mild, low acid yogurt comprises heating milk to temperature from 120° to 145° F., adding yogurt starter culture, placing the mixture in a container and capping the container, and cooling the container contents in said yogurt maker by a natural temperature decline to approximately 90° F. at the end of approximately 9 hours.
The self-timing method of preparing high quality yogurt without the addition of either heating or cooling energy during yogurt incubation, comprising a. heating milk to a temperature near boiling and then cooling the milk to a temperature range from 120° to 145° F., b. adding yogurt starter culture to the milk in said temperature range, c. placing the resultant milk and starter culture mixture while in said temperature range in a container at room temperature and having thermal properties that allow the mixture to decline in temperature from said temperature range to approximately 90° F. at the end of a nine hour period, and d. incubating the mixture in the container for a time not substantially less than nine hours until the temperature declines from said temperature range to approximately 90° F.
Claim 2
Dependent Claim
132 words
The self-timing method of preparing high quality yogurt without the addition of either heating or cooling energy during yogurt incubation, comprising a. heating milk to a temperature near boiling and then cooling the milk to a temperature range from 120° to 145° F., b. adding yogurt starter culture to the milk in said temperature range, c. placing the resultant milk and starter culture mixture while in said temperature range in a container at room temperature and having thermal properties that allow the mixture to decline in temperature from said temperature range to approximately 90° F. at the end of a nine hour period, and d. incubating the mixture in the container for a time not substantially less than nine hours until the temperature declines from said temperature range to approximately 90° F.
Claim 3
Dependent Claim
22 words
The method of claim 1, wherein the temperature range for addition of yogurt starter culture to milk is 130° to 145° F.