Has anyone tried their recipe for yogurt (120 degrees for 1 hr after yogurt is added,then 86 degrees thereafter) and found it to be truly superior?
750962
I tried the method you refer to and settled on 108 degrees for 4 hours. I find it give the yogurt a little tartness and added firmness. I like to strain mine to thicken after it's chilled. Makes superior greek style yogurt like my mom use to make.
750963
Yes. I have tried their recipe for yogurt (120 degrees for 1 hr after that 18 hrs at 86 degrees). I make a gallon of yogurt using 1/2 gallon of organic whole milk and 1/2 gallon of organic half and half. My yogurt is fabulous. It is sweet and custard like, so creamy. I like Greek yogurt so I strain some to the consistency I like. I tried using less time but the yogurt came out lumpy with lots of whey. Also great for proofing bread.
750964
Yes, but I prefer a constant 8 hours at 110°F. The texture is firmer. It was stringy at the lower temperature.
750965
Yes! I like yogurt that is creamy and not so tart. I very much prefer the results I get using their recipe in the proofer to the yogurt made with my Yogourmet.
750966
Yes. I have tried that method with that proofer. I am sold on both the proofer and that method. The proofer shortens the time needed to make creamy yogurt. That method makes a less tangy but flavorful yogurt, which I really like.
1176361
not the Steel Cut version. In fact I cook mine about 30 min. I make enough for the week and then just reheat a portion. Try the GF rolled oats or quick cooking for the uncook in yogurt idea. For yogurt I prefer some of the GF Granola.
1643935
No, you can't. It stays, pretty much, at 110 degrees. Perfect for making yogurt. That's all I use it for.
740451
I start my yogurt about 9:00 at night. I add the dry milk to the cold milk, and heat the milk to 180F. I let it cool to 110F, and stir about 1/2 cup of warm milk into the yogurt starter, then whisk the starter back into the milk. Put the milk into the machine about 9:30, plug it in and go to bed. I unplug it about 7:30 in the morning (10 hours later) and refrigerate. Always creamy, never a problem. I've also had good luck incubating for as little as 6 hours. I've never gone over 11.
921339
I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving this new addition to our diet :) I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving... » Read More I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving this new addition to our diet :) « Show Less
718759
It says you can use it on drinks and foods without having to cook them, so I suppose you could. I wouldn't add it until the yogurt has already passed the cooling period in the fridge; also, the longer you let your yogurt sit at 100 degrees the thicker it will get. I leave my yogurt for 6-8 hours, plus I add 1+ cup of powdered milk to it to make it thicker.
201248
Did u bring it down to 100 degrees before adding starter or yogurt as starter then whisk. Then put in maker. Then strain
371995
I use mine almost exclusively to make low-fat frozen yogurt. It works very well. The key is to make sure all your ingredients are cold before you put them in the machine (including ingredients, like fruit, that you add near the end). The yogurt is pretty solid after about 30 minutes. I've been very pleased with this machine.
2138410
I don't know that it tastss better. I just make plain yogurt and then put my own fruit in it. It is cheaper but more importantly I know what ingredients go into it.
2202880
I use a Yogourmet. To become yogurt, the milk+culture requires hours of sitting time at about 105 degrees. We let the culture grow for a full 24 hours. I've read online that you can put the milk+culture in glass jars, wrap them in a towel and leave them in an oven with the light on, but no heat. That's the process for making yogurt without a yogurt maker. I don't think stove top will work. If you try this, do look online for the exact oven procedure. I've never done it myself.
63861
I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more recipes! Good luck & healthy eating I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more... » Read More I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more recipes! Good luck & healthy eating « Show Less
1932536
Yes, it is very important to heat the milk first, as the yogurt maker simply holds it to the temperature that it has been cooled down to, what I do is, I heat the milk in a double boiler, have more control that way, and won't burn the milk, you will also need to stir it to keep it mixed up, aslo, I do add about 1 cup of powdered milk to it so it is thicker when done. I use the included thermometer to moniter the temp, then when it gets to around 180 degrees, I move it over to the sink that I have filled with ice water, I use the reusable icecubes and rainwater that I collect for the cool down water, it needs to be cooled to 120 degrees, then, I pour about 1 cup of the cooled down liquid into the culture that I saved from the last batch, then when dissolved I add it to the rest of the milk mixture, then after it is in the yogurt maker I leave it for about 8 hours, this has worked very well for me for quite a long time, I have been doing it for so long now that I just automatically do it the same way every time, there a so few steps, it is so fast. I hope
658702
I always heat the milk to about 180 (in the microwave) before making yogurt and then let it cool down to around 100 - 110 before adding the starter. I've never tried not heating the milk.
777366
I put mine in yesterday at 75 degrees F (based on my probiotic yogurt starter instructions); 9 hours later, it registered 109 degrees F, and the yogurt was done. Hope this helps.
1339513
THANKS for the information....I purchased the one with 8 individual jars and it has a curing time option of 19 hours-59 minutes which is great. I reset it for 4 more hours. I think the larger units are better however. THe small batch get VERY thick, however, I start with 1/2 and 1/2 always. One interesting note....the batches seem to be MUCH better starting from scratch as opposed to using yogurt from a previous batch.
85946
Good question...there is no control for the temperature. The temperature is programmed by the manufacturer for one setting. The temperature on this yogurt maker is probably set between 105-110F, as that is the ideal temp for culturing yogurt. The only control on this device is for the time.
2029422
I own a similar yogurt maker by Salton that has been discontinued. It also ran hot. Since there's just a simple heating element in it, like a light bulb, I bought a plug-in dimmer switch like this -> Lutron TT-300H-WH Electronics Plug-In Lamp Dimmer, WhitePlug the yogurt maker into the dimmer and set the dimmer to about 75% of "full." By trial and error, this will cut the current to the yogurt maker and you can get your yogurt to 100-110 degrees F.