better than homemade? i just heat milk, let it cool (no thermometer, just cool enough to stick your finger in for 10 seconds), mix with starter, wrap the whole thing in towels overnight (i just use my crockpot container) and refrigerate. the part i...
628764
I think the advantage that an appliance is supposed to give is better temp control and hence predictable results. I also have a friend who uses the "traditional" non-appliance method. But, when she moved her new home did not have quite the same consistent temperatures and her yogurt never turned out the same. I say in that case buy the maker since it's just $16 anyway.
915806
This may not help...I use a crockpot and cook for 6 hours. This ensures that whatever is in the pot cooks completely.
929469
Are you heating formula or breastmilk? Also, depends on if it is cold or not. For breastmilk out of the fridge I have my warmer set at 3:25, it comes out perfect every time. I think with formula you will have to warm it longer, but not sure. You would have to play around with it. To make sure it heats consistently every time, make sure you clean it every few weeks and your warmer will work great. Also, there is a list on the back of the warmer for a guide on how long milk/food take to heat.
1241696
I did, but I used dairy yogurt as the starter. (About 1 tbsp per pint jar) I used a carton of west soy organic unsweetened plain. The only ingredients are soybeans and water. I did not scald it, just poured into jars, stirred in yogurt and set for 9 hours. It was super thick and tasted great! I would like it a little tart-er next time, so I will go to 10 or 11 hours.
1935439
We take the crock out of the fridge when we start to prepare and make the food. By the time we put the grease into the crock it has been fine. We wash the grease strainer after each time we pour the grease in. When clean we put it back on the crock and put the lid on it and put it back in the fridge.
1729330
FYI: the yogurt is NOT "cooked" (incubated?) with the plastic tops. The glass jars are uncovered in the yogurt maker and the tops should never come in direct contact with the yogurt itself. After the yogurt has finished incubating (I let mine "cook" about 6-7 hours), I just put the tops on lightly so the yogurt can "breathe" while it cools down in the fridge. After the yogurt is cold (several hours), I then securely close the tops. I don't like plastic, but I don't mind these. They just protect the yogurt and keep it fresh.
625247
nolabean, I'm confused. Why would you want to, or even How can you, make yogurt in a slow cooker? I thought yogurt was made by curdling milk and leaving it to set in a Fridge?
1396750
I have done a lot of research on crock pots and watched many youtube video on how to make this and that. Every manufacturers temperature setting is a little different, but what you need is a food thermometer. http://www.youtube.com/watch?v=ykRnHXwoOic So many of the times on youtube are correct for cooking. It is trail and error.
1247103
A candy or a meat thermometer works fine. Even if you don't have one, just wait until the milk is almost bubbling. Close enough. As for how long, it really depends.... are you planning to use the stove top or the microwave? Just don't scorch your milk by rushing it.... it tastes horrible.
879575
My experience has been that this cup leaks. I would especially say that it would leak through the spout upon temperature change. I put cold milk in the cup, it warms up on the counter and flows out like lava from a volcano. Same goes when it would cool back down. So although I think it would be safe to warm in the crockpot, it may flow out the top.
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You can use any milk so I guess it would be okay if it is raw. then yogurt actually "cooks" for'10 hours so I don't guess it would be raw anymore???
528713
It depends on your baby. My baby prefers warm milk, but will drink it cold. To reheat just place in bowl of warm water or under hot faucet for a few minutes. You can also use a bottle warmer. Do not microwave.
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
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The method we use at my daycare is to have a crockpot half full of water set on low or warm temp. you can leave it on all day and set bottles in it that need to be warmed up. it is safe to place the glass bottles directly on the bottom since it is not direct heat and we have never had a problem with shattering bottles or being too hot. leave bottle in for five-ten minutes and then shake gently to distribute heat evenly.
643988
I pumped into the bottles and then stored the milk in the medela freezer bags. I usually had 2-3 bottles in the fridge ready to go and then I would just freeze the rest. I had ALOT of bottles but that was just my preference because I didn't want to have to wash bottles constantly.
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Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the... » Read More Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s « Show Less
232115
I wouldn't recommend this technique -- but I have done this. My advice (if you absolutely must microwave): Dice the butter. Heat in 10 sec* increments until soft (not melted). The butter will become more spreadable and easier to pack into your butter crock! *microwave oven times vary