Press yogurt button until word boil appears. This will begin the heating process. It should take approximately 15 minutes to heat to 185 degrees. Whisk during that process.
Once complete, allow mixture to cool to 100 degrees. If you don't have a thermometer, mixture is cool enough when you can place a CLEAN finger in for 10 seconds without burning yourself. Could take up to an hour.
Once cooled, add container of yogurt.
In a separate container mix a very small amount of hot water with gelatin.
Once granules have dissolved, place small amount of the cooled concoction into the gelatin mixture and whisk. Add a little more and whisk. This process allow the gelatin mixture to cool slightly before adding it to the whole batch. It also prevents killing the active cultures that is your yogurt "starter" If you skip this tempering step, the gelatin will coagulate too fast and in clumps.
Once mixture is cooled, add it to the remainder of the batch and whisk well.
Press the yogurt button and set timer for 8-36 hours or more. The longer you ferment it, the more tart but also the more active cultures will be able to thrive. Place lid on.
Transfer to glass storage container. Mixture will still be somewhat thin.
Cool for 4 hours. Mixture will have custard consistency.
Flavor with your favorite jam. All Fruit is our favorite. Can also use honey, cinnamon, chia seeds, granola, etc.
Save a small amount back to become your starter for your next batch.
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