| No | Date | Accomplishment | Notes | Follow-up | Containers |
| 1 | 03/30/10 | Used plain Giant yogurt with active cultures and cooler with hot water extra bottles. | Turned out very well. | Saved some for next use. | Bottles |
| 2 | 04/05/10 | Tried again using leftover from last batch – with part soy milk. Used crock pot with 50% setting on X-10. | Weaker batch – but had 50% home made soy milk added. | Turn much of this into yogurt cheese – was great with jam. | Bottles |
| 3 | 04/07/10 | Bought some Yogourmet Freeze Dried Yogurt Starter at health store and used part soy milk. Again used 50% on X-10. | Again, was weaker – possibly need to go beyond 8 hours as the yogurt is not sour and not thick enough. Milk added was 1/3 total. | Note: yogurt cheese with soy is great with jam and equal. | Bottles |
| 4 | 04/09/10 | Tried again using leftover from last batch – with part soy milk. Note, froze leftover as 3 small blobs from small ceramic bowls. Used 40% on X-10 and blanket. | Weaker batch – but had 2/3 home made soy milk added. THIS MAINTAINED 110 F perfectly for the 8 hours... but maybe not long enough. Transferred to bottles after 8 hours and turned thicker in fridge. | Ordered more cultures online – 4/12 from cheesemaking.com | Crock pot |
| 5 | 04/12/10 | General observations | Reading much material – it looks like the best way to make yogurt is to use a large cooler, put 2 large pitchers of 140 F water with the rest of the jars at temperature. | The benefit is that if everything is warm and at the proper temperature, you can walk away and forget it... for 8 – 10 or more hours... | Note also that you can try and combine several cultures to get mix. |
| 6 | 04/12/10 | Bought some Fage and Stoney Brook yogurts to use as starters. | Used Fage, Stoney Brook and Giant Plain in the new Waring yogurt maker. | The plain and Stoney Brook congealed in under 3 hours – took one of each out. Left others to see what happens at 8 hours. At 5 hours, all were congealed. | Waring Yogurt Maker |
| 7 | 04/13/10 | YTP – yogurt tasting party with Charlene for all 6 | Consensus: the Stoney Brook was best all around, Giant plain was next and Fage last. | It could be that Fage thingies were not as active as others as the result after 8 hours was grainy and liquid on top. Have now frozen – 4 Fage, 2 Stoney Brook 2 Giant plain and 3 multi mix of all 3. | Waring Yogurt Maker |
| 8 | 04/14/10 | Made more soy yogurt | Per usual result – not firm enough | Bought some commercial soy milk to try to see if that is added that it will be better. Also to try pectin. | Waring Yogurt Maker |
| 9 | 04/15/10 | Made plain, Chobani and Siggis with whole milk plus dry | After 8 hours was great – Siggis is the best | Try with soy. | Waring Yogurt Maker |
| 10 | 04/16/10 | Made soy Siggis | Took a long, long time – started with frozen starter. Pulled cups at 11, 12, 13 hours | Same results – thickened a bit but not firm. Tasted better. | Waring Yogurt Maker |
| 11 | 04/17/10 | Made another batch of dairy Siggis w 2 qts skim plus dry.. | Starting to firm up after an hour in the yogurt maker. Pulled at 3 hours. | Excellent try with skim and dry. | Waring Yogurt Maker |
| 12 | 04/17/10 | Comments | Need to try various flavors on bottom plus psuedo fat addition. | | Waring Yogurt Maker |
| 13 | 04/19/10 | Made a batch of Y-5 with skim plus dry | Incredible... best every per wife. Firmed up after 6+ hours but small 3 oz container took 8 | Excellent try with skim and dry. | Waring Yogurt Maker |
| 14 | 04/21/10 | Made 1 quart of Y-5 and 1 ½ of Y-4 with half and half, whole plus dried milk | Y-5 in 3 hours and Y-4 in over 4 hours. | Y-5, of course, is the top and Y-4 is a cheesy version which is excellent also. | Waring Yogurt Maker |
| 15 | 04/23/10 | Made 1 quart of Yogourmet and 1 ½ of Chobani with no-fat, plus dried milk | Chobani firmed up in under 2 hours and the Yogourmet in under 6, | Chobani good with the skim milk. Yogourmet seems to have an off-taste to it but it could be the milk. | Waring Yogurt Maker |
| 16 | 04/26/10 | Made 3 quarts of Y-4 with whole milk plus dried milk plus 1 tsp vanilla, 1 tsp salt and 3 tbsp sugar. | Firmed up in 3+ hours. Used artichoke jar ½ full of prior yogurt to start it. | Tastes great as usual. Even better being more sweet and also with a vanilla taste. | Waring Yogurt Maker |
| 17 | 04/27/10 | Made 2 quarts of Activia with half and half and dried milk with 1 tsp vanilla, 1 tsp almond, 1 tsp salt and 3 tbsp sugar. | Potential problem – checked temp of warm milk and it was around 110 but felt much warmer. Also, the Activia culture was a bit watery. But it firmed up after 5-6 hours. | This tasted absolutely wonderful | Waring Yogurt Maker |
| 18 | 04/30/10 | | Made 3 quarts of Activia with whole milk and dried milk with 2 tsp vanilla, 3 tsp almond, 1 tsp salt and 3 tbsp sugar. | | | Made from 4/27 culture set-aside for Activia. While this was not as creamy as the half and half batch, it still was very good. | | | Waring Yogurt Maker |
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