berry frozen yogurt is hard as a rock! I made a batch of the berry frozen yogurt and after 30 minutes, it was still not frozen. I put in the freezer to "cure" and not it is like a rock. Any ideas -- anyone? berry frozen yogurt is hard as a rock! I made a batch of the berry frozen yogurt and after 30 minutes, it was still not frozen. I put in the freezer to "cure" and not it is like a rock. ... » Read More berry frozen yogurt is hard as a rock! I made a batch of the berry frozen yogurt and after 30 minutes, it was still not frozen. I put in the freezer to "cure" and not it is like a rock. Any ideas -- anyone? « Show Less
763863
Was the yogurt sweetened with artificial sweetner? It must have the sugar for the frozen consistancy to be pleasing.
763864
Thank you so much for posting. I also got mine at a goodwill! Love this maker though. Would buy a new one but this one still works great!
763865
Make sure you are using Pure Vanilla Extract, not Imitation Vanilla. Imitation Vanilla conations Propylene Glycol, a freezing point depressant.
763866
I bought this ice cream make r used but it doesn"t have the recipe book or instruction. Is anyone able to copy me the recipes thru an e-mail. I hear they are great. I really don't have to have the instructions as it is pretty simple and most can be figured out by reading the reviews. Thanks Vicky
763867
It must be partly due to the recipe. If there's too much water in the mixture, it will freeze solid. Sounds like you need more milk fat in the mixture.
763868
It has to do with sugar content. The higher the sugar content, the colder the freezer needs to be to keep it a solid. The less sugar in it means that it will freeze more readily. I used to work in an ice cream store and we had to have separate freezers for different types of frozen treats for this reason. Which is why the vegan ice cream was always hard as a rock (low sugar content) and the sorbet was usually extremely soft (high sugar content) when in the same freezer.
763869
I've always found fruit ice creams freeze better when the fruit is cooked. I use peach preserves when making peach ice cream, strawberry preserves for strawberry ice cream, etc. Give it a try, I am sure it will make a difference.
1463253
Yes. I have made the Lowfat frozen strawberry yogurt and even used less sugar than it called for and it was great. Although it calls for mixed berries, I used frozen strawberries and it worked.
1020650
Hi Denise,I didn't have good luck with blueberries but they were frozen. A lot of waste. Also the more juicier the item, say cucumber vs. kale the less cooperative the machine was. Didn't try grapes so this is the best info I have! Good luck!
2273385
I was never able to get this starter to make yogurt. It sits in my freezer.
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.
376473
No, not rock hard. Not even like refrigerated butter. More like cream cheese. I've never even had one with a crusty layer on the top, it's always been smooth, creamy, and soft.
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.
975027
Possibly the reason why answers vary is what you expect from the yogurt. I make Bulgarian-style yogurt, which is very sour; to achieve that, I keep it in the machine for about 9 hours. I have tried several times to start it from the pervious batch but although the consistency is good (thick, smooth), it is not sour, at all. I use quite a bit of the old yogurt as a starter - maybe half a cup, so there is plenty of it, but it just doesn't have the same taste as when I use the Yogourmet starter. I'm suspecting them in engineering their starter that way, but it could be I'm dong something wrong; however, others have had the same experience, so it's not just me. Possibly the reason why answers vary is what you expect from the yogurt. I make Bulgarian-style yogurt, which is very sour; to achieve that, I keep it in the machine for about 9 hours. I have tried several times to start it from the pervious batch but although the consistency is good (thick, smooth), it is not sour, at all. I use quite a bit of the old yogurt as a starter - maybe half a cup, so there is plenty of it, but it just doesn't have the same taste as when I use the Yogourmet starter. I'm suspecting them in engineering their starter that way, but it could be I'm dong something... » Read More Possibly the reason why answers vary is what you expect from the yogurt. I make Bulgarian-style yogurt, which is very sour; to achieve that, I keep it in the machine for about 9 hours. I have tried several times to start it from the pervious batch but although the consistency is good (thick, smooth), it is not sour, at all. I use quite a bit of the old yogurt as a starter - maybe half a cup, so there is plenty of it, but it just doesn't have the same taste as when I use the Yogourmet starter. I'm suspecting them in engineering their starter that way, but it could be I'm dong something wrong; however, others have had the same experience, so it's not just me. « Show Less
1625834
I have a book about yogurt that doesn't say anything about not using the homemade batch as starter. I suspect it probably has more to do with the company wanting to sell you more starter than it does the quality of the homemade batch as starter. I'm not an expert, however, so I've compromised. I use fresh starter about every fourth or fifth batch. So far, no problems... I should mention that last time I bought a different brand of starter which has no warning about not using the homemade stuff as starter!
2063944
The recipe book has several recipes that include yogurt. I made several batches using yogurt and liked the creaminess and dairy flavor. The recipe book suggests using cubes of yogurt that has been frozen. I sometimes just mixed in refrigerated yogurt when I was ready to eat the dessert. I really prefer it WITH the yogurt.
924483
Yes I have been making frozen yogurt in it all summer. I have used a great receipe from King Arthur flour. I know odd place for a frozen yogurt receipe but it tastes great. I have used artificial sweetners. Works just fine
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.
984150
Have made several batches of frozen yogurt and it works just the same as with ice cream. Freezes perhaps a touch faster, but not more than 5 minutes.
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.
1577387
I don't know. I have made lots of different flavored ice cream and sherbet but haven't used yogurt yet. I will tell you not to use more than 3 cups of mixture as it can overflow bucket. Chill mixtue well and run machine to get bucket cold and it takes about 40 min. to get a soft serve texture and then freeze till firm
1233560
Mine came with a manual but go to the manufacturer and call or write to get one. The directions are very specific BC this is not frozen yogurt ice cream but yogurt. I got the taste wrong three times then got it right. It also worked better with Choc chips and was OK once with Yoplait to start, which it said not to do. I hated the taste and small batches. I thought it was ridiculously long to make and it needed to be tended to like a baby. I gave mine away a month after purchase.
1415158
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