Has anyone ever tried this in their Yonanas maker and if so how have you prepared it?
750184
I have. Make sure you do it in between bananas or it will all come out in a puff :)
750185
I've added it to Greek yogurt in a blender it came out good not sure what kind of mixer you are talking about
750186
I tried it in the Yoyonas maker. It turned out better when I blended the PB2 mix separately from the frozen bananas then just mixed it together when already smooth, otherwise it was lumpy for me, at least the first time I tried it. I also had success mixing 6 oz. frozen bananas, 10 oz. water, and 6 tbsp. peanut butter mix in a smoothie mixer, which turned into the consistency of a peanut butter milkshake.
750187
i have never used it in a Yonanas maker...it doesn't reconstitute exactly like regular peanut butter but adds a wonderful flavor to smoothies, etc. you should probably add a little extra liquid as it does seem to absorb it. good luck and enjoy!
834386
There is a recipe in their cookbook for one that uses a box mix. I haven't tried it yet.
194702
Do you really need this maker, I just boil the milk and then add a tablespoon of shop purchased yogurt and add it to the luke warm milk and then leave it overnight and you will get yogurt ready the next day. This process is ideal during summer and during winter I just warm the cooking range for about 5 min and then place the container in there and by the next day your yogurt is ready. I am doing this for the past 20 years. You don't need any maker to make your yogurt, save the money for something better.
735027
I do not know about the Yonanas since I purchased the Nostalgia brand. I am pleased with this machine. I do not use it alot, but when I do want a healthy ice cream/ sorbet like dessert it serves the purpose. I have found you must eat the iced banana dessert as soon as you make it or the banana turns sticky. It seems to be a well built machine, which I think is worth the money for what I use it for.
1900843
I use 2, 5g packets of yo'gourmet freeze-dried yogurt starter with 2 quarts of any kind of milk. The only change I make to the directions on the back of the packets is that I incubate it in the Yolife yogurt maker for 24 hours. I make the double batch and make it in 2 wide mouth quart glass jars that fit just fine under the taller lid.
1241694
Yes, I have made yogurt using (canned culinary) coconut milk with great results using the instructions for regular milk. I add agar agar as a thickener. Enjoy!
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
2207694
I am aware of any recipe other than what is on the package. However, I did use substitutes for yogurt, like coconut milk and plain water. I will try using pumpkin, you can't go wrong because the chocolate flavor dominates. The texture may vary but it is still delicious.
1386665
I am on a hunt to discover the best way to make yogurt from nuts and seeds, as I am allergic to milk and soy :o(. I discovered an answer to your question: (from the owner of Pomona Pectin) I don't have any experience making yogurt from nut milk. When people are making yogurt from cow or goat milk and it isn't coming out thick enough, I tell them how to add pectin to help thicken it . I tell them to use 1 teaspoon of pectin per quart of milk. You might need to use a little more than that. Like 1 1/2 teaspoons or perhaps 2 teaspoons. I tell them they don't need calcium water because their milk has calcium in it naturally. If you have calcium fortified nut milk then you don't need to add calcium water either but if you don't, then you would add 4 teaspoons of calcium water per quart of milk. When you have heated the milk to its hottest point, take 1 cup of the hot milk and put it in a blender or food processor. Add the pectin, vent the lid, and run the machine for a good solid minute until the pectin powder is totally dissolved. No lumps at all just perfectly smooth. Then add the pectinized milk in with the rest of the milk and stir well. Then proceed with your yogurt recipe. Sincerely, Connie Sumberg, Owner Workstead Industries P.O. Box 1083 Greenfield, MA 01302 413-772-6816 www.pomonapectin.com
1305066
I made a batch with soymilk and it turned out great. I added 2 tbsp. of kuzu root powder as thickener and left it in the machine for 11 hrs. I also heard that soymilk powder works well too. Since I prefer sour yogurt, I didn't use any sweeteners.
2035336
I haven't tried that - just mix it into wet food. I'm not sure that the powder would disolve... Curious if you made this work
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
2117507
Make sure the "milk" you're using is sweetened w/ something like cane sugar or blend some figs, dates, or prunes into the liquid before making the yogurt. Also, follow the instructions in the Schinner Vegan cheese book and add soaked cashews to the mix. Alt, go fake w/ a bit of agar agar or some startch (say, tapioca).
924484
Yes. I've made a lot of different frozen yogurt recipes in mine. It is so easy and quick. Just be sure to use yogurt that isn't really thick to begin with or the blade won't turn and it won't freeze. Regarding Splenda or Stevia, I haven't tried that yet, but I don't see why it wouldn't work just fine. In fact, that is a good idea and I'm going to try it soon.
102759
I just received my Yolife yesterday and made my first soy yogurt using the Silk brand of soy milk. It turned out fine! Not as firm as store brands, but not runny either. Next time I'll try adding something like agar or gelatin to firm it up a bit just to see what happens, and then move on to experimenting with coconut and almond milks. I love my Yolife! It's hard to find nondairy yogurt where I live, but now the search is over.
2185778
I've tried 2 ways that Alana Chernila talks about in her book "The Homemade Pantry". To get a fruit on the bottom yogurt - heat up jam, put it in the jars first, and then put the milk/culture mix on top and then put it in the machine. The other way I have tried is putting maple syrup in to the milk mixture before you cool it to 110. Both methods work really well.
1504113
I used unsweetened soy milk and i've found I need to add at least 1 tablespoon (I use 2 tablespoons mostly though) of maple surup to feed the bacteria. Since my yogurt maker takes 42 fluid ounces, I've found using more than 1/8th teaspoon of the starter is required too. The yogurt is not sweet at all.