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Customer Reviews
Average Rating:
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very easy to make yogart
I made yogart with this only using dry milk. great way to use up food storage of dry milk.
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Love home made yogurt
This is a product that is fool proof. Both the brand name starter as well as store bought container yogurt starters work well. I am still in the experimental stage and the process is so easy. The unit keeps the culture at the right temperature and so far all the batches have turned out well.
The only reservation I have is when taking the jar out.... be very careful. The lid loosens because of the pressure and the only way to grab the jar is by grasping the sides with your fingers otherwise... major spill (yes, it happened to me). I highly recommend this unit because of the ease and maintenance free operation
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Yogourmet yogurt maker
A wonderful edition to our kitchen. Two quart quantities of excellent Yogurt are produced by this machine. Yogurt can be further processed (drained) to make superb Yogurt Cheese. The necessary "drip-bag" is supplied with the Yogurt-maker. We use 2% milk and only one well-dissolved envelope of Yogourmet Yogurt Starter instead of the recommended two envelopes. We set it up in the evening and the next morning a "solid", pudding-like Yogurt is ready to be refrigerated. With 2% milk no milk-powder or Gelatin additions are needed.
We found a few steps which were not emphasized in the instructions. it is imperative to sterilize the milk at or slightly above (but below boiling) 180° F for at least 3 minutes and use sterile tools to stir. We dishwasher-clean the containers, so everything is very clean. We had to get a new double boiler, because the inexpensive, thin Stainless Steel unit we had, always scorched the milk, leaving a heavy coating of milk solids on the bottom of the pan which affected the taste of the product and made clean-up a chore. We now use an AllClad insert which works great.
It is also important to cover the pot with its cover and then the whole machine with ITS smooth top. This assures better temperature control of the "waterbath", resulting in a smoother, firmer Yogurt.
Finally, to be really frugal (cheap), one can use a half cup of the new Yogurt as a starter thoroughly mixed with the new milk, at the proper temperature. It will work, but the product will not be quite as silky smooth as when using the Yogourmet Starter. Having an extra cup assures never to run out of delicious and very healthy Yogurt. When adding the starter mix it is absolutely necessary not to have the sterilized milk at a temperature exceeding 112° F. If it, after stirring to make it uniform, is much above 112°, the starter microbes are killed and no Yogurt will develop. If it is much below 88° it will take much longer to create the Yogurt, although the quality is not negatively affected.
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At last!
Electric Yogurt Maker 2 Quarts This yogurt maker solves the problem of heat distribution I have found with every other maker I have tried. Because the container of yogurt is surrounded by water, heat doesn't come just from the bottom yielding an overcooked bottom and a runny top.
I am still experimenting with formulae. Here's a one quart recipe that works quite well: 2 c fat-free instant milk powder, 2 heaping soup spoons of Dannon plain yogurt, and enough water to fill a quart canning jar. I pour enough water around the jar to bring the level as close to the yogurt mixture level as possible. As for timing, you'll just have to watch it. I have tried to hurry things by pouring in water close to 110 degrees, but results have been mixed.
I haven't tried making a 2 quart batch yet.
There's no need to buy extra jars--canning jars and empty quart yogurt containers work just fine.
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Very Versatile
A very versatile yoghurt maker. It can also take regular 1 quart yoghurt containers from stores to make yoghurt. Usually, it takes 4-5 hours to make a batch of yoghurt.
