Question: Anyone have any tips for making CREAMIER yogurt?  Is it a longer or shorter processing time?  Also, what gives it less tang?  Looking for tips to improve finished product, I use a EuroCuisine. Thank you!

Aprilejoi, This is how I make mine and it is firm and creamy and allowing it to process in the Salton for only 5 hours gives it a mildness I like. I hope this helps

1. Firstly add 1/3 cup of dry milk powder to 1 qt of whole or skim milk together in a saucepan (The milk should be heated on the stove to 185-190 degrees farrenheit, stirring
frequently).

2. Whilst heating the milk, ensure that your Salton Yogurt Maker is plugged in and preheating, ready to use.

3. Once it has reached peak temperature, allow the milk cool to 110-115°F using your thermometer to test frequently as it is cooling.

4. Pour about 1/3 of the milk into a clean bowl, preferably glass or stainless steel to maintain the flavor, then add 1 pack of yogurt starter, or ½ cup of plain yogurt with active
cultures, and stir until thoroughly combined.

5. Pour the mixture into the remaining milk and blend together.

6. Then pour the mixture into jars and place in your preheated Salton Yogurt Maker.

7. Allow the Salton Yogurt Maker to work its magic for about the next 6-12 hours (I do only 5 hrs). The longer its processed, the sharper the taste.

8. Once the batch is done, place containers of fresh yogurt in the refrigerator and allow it them cool overnight, or at least for several hours as the yogurt thickens as it is
cooling.