Are yogurt makers worth it? - Page 2

kav122 · 01-25-2008, 05:08 PM

thanks for the awesome tips!

Milehimama · 02-02-2008, 07:38 AM

I make my own yogurt too, using the oven. Warm the oven (should be warm, but you should be able to comfortably put your hand on the inside of the door.) I fill the teakettle, boil, and stick the whole kettle in the oven with the yogurt. It seems to keep it warm enough.

Here's the recipe I use (uses powdered milk).
http://hillbillyhousewife.com/yogurt.htm

Miss Rosie · 02-02-2008, 09:57 AM

Just an update: powdered milk works fine for yogurt and is tons easier to work with. Just powdered milk and warm water. I use my blender and jar fresh out of the dishwasher, which seems to be hot enough to sterilize them.

All you need otherwise are an oven with a pilot light or a heating pad and a towel. Someone else mentioned using a thermos, which should work just fine, too.

indieretailer · 02-02-2008, 10:01 AM

Thanks for this thread.

I had a Salton Yogurt maker but the quality was inconsistent.

I will definately try the methods mentioned in the previous posts.

I run a household of 14 people and we go through a lot of yogurt each week.

khorrell · 02-08-2008, 09:13 AM

Fantastic post...I'm going to try it. I agree, yogurt gets so expensive.

We do not have a dishwasher, so I can't use that to sterilize. Do I need to boil or is the inappropriately hot tap water good enough?

Thank you!

Miss Rosie · 02-08-2008, 12:38 PM

Quote:

Originally Posted by khorrell

Fantastic post...I'm going to try it. I agree, yogurt gets so expensive.

We do not have a dishwasher, so I can't use that to sterilize. Do I need to boil or is the inappropriately hot tap water good enough?

Thank you!

Laurel's Kitchen says to use a chlorine bleach solution if you don't have a dishwasher with a heating element, which I do. I've had iffy luck with boiling water, although it might work if you boil the container. The bleach solution doesn't have to be strong, but you do have to rinse very thoroughly. Any leftover bleach will kill your good bacteria.

The powdered milk recipe I use is from Laurel's Kitchen, only I use instant instead of non-instant. Works just fine.

Rose · 02-08-2008, 05:14 PM

Chiming in with the others - making yogurt is easy, it's quick, it's so much cheaper, and it's probably much better for you, since you can control the sugar and flavourings and ensure that it actually does have active live culture.

I first found out about it by reading French Women Don't Get Fat, by Mireille Guiliano, and she recommends the Donvier Cuisinart yogurt maker. But she also gives very detailed instructions on making your own using the oven and a Mason jar.

We buy organic milk by the half gallon whenever it is marked down (close to its sell-by date) and freeze it. Then I thaw out a half gallon at a time and make a batch of yogurt, probably every 2-3 days. My girls love the yogurt, tart and tangy and all; when someone feeds them store-bought yogurt, I tell them it's a smoothie so they won't get spoiled by the sugared-up version. For myself, though, it took a lot of getting used to (and I still usually add maple sugar or berry jam).

02-02-2008, 10:01 AM	#14
indieretailer Member Join Date: Jan 2008 Location: San Diego Posts: 79 Thanks: 0 Thanked 1 Time in 1 Post Reputation: (12)	Thanks for this thread. I had a Salton Yogurt maker but the quality was inconsistent. I will definately try the methods mentioned in the previous posts. I run a household of 14 people and we go through a lot of yogurt each week. __________________ Jennifer (and John) www.DollarCardMarketing.com - Customized $100 Dollar Bill drop cards for your business.

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01-25-2008, 05:08 PM	#11
kav122 Senior Member Join Date: Dec 2007 Location: Minneapolis, MN Posts: 535 Thanks: 6 Thanked 0 Times in 0 Posts Reputation: (243)	thanks for the awesome tips!

02-02-2008, 07:38 AM	#12
Milehimama Senior Member Join Date: Jan 2008 Posts: 115 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (13)	I make my own yogurt too, using the oven. Warm the oven (should be warm, but you should be able to comfortably put your hand on the inside of the door.) I fill the teakettle, boil, and stick the whole kettle in the oven with the yogurt. It seems to keep it warm enough. Here's the recipe I use (uses powdered milk). http://hillbillyhousewife.com/yogurt.htm

02-02-2008, 09:57 AM	#13
Miss Rosie Senior Member Join Date: Jan 2008 Posts: 100 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (27)	Just an update: powdered milk works fine for yogurt and is tons easier to work with. Just powdered milk and warm water. I use my blender and jar fresh out of the dishwasher, which seems to be hot enough to sterilize them. All you need otherwise are an oven with a pilot light or a heating pad and a towel. Someone else mentioned using a thermos, which should work just fine, too.

02-08-2008, 09:13 AM	#15
khorrell Senior Member Join Date: Jan 2008 Location: near Washington DC Posts: 610 Thanks: 0 Thanked 3 Times in 3 Posts Reputation: (86)	Fantastic post...I'm going to try it. I agree, yogurt gets so expensive. We do not have a dishwasher, so I can't use that to sterilize. Do I need to boil or is the inappropriately hot tap water good enough? Thank you!

02-08-2008, 05:14 PM	#17
Rose Junior Member Join Date: Feb 2008 Posts: 2 Thanks: 0 Thanked 0 Times in 0 Posts Reputation: (10)	Chiming in with the others - making yogurt is easy, it's quick, it's so much cheaper, and it's probably much better for you, since you can control the sugar and flavourings and ensure that it actually does have active live culture. I first found out about it by reading French Women Don't Get Fat, by Mireille Guiliano, and she recommends the Donvier Cuisinart yogurt maker. But she also gives very detailed instructions on making your own using the oven and a Mason jar. We buy organic milk by the half gallon whenever it is marked down (close to its sell-by date) and freeze it. Then I thaw out a half gallon at a time and make a batch of yogurt, probably every 2-3 days. My girls love the yogurt, tart and tangy and all; when someone feeds them store-bought yogurt, I tell them it's a smoothie so they won't get spoiled by the sugared-up version. For myself, though, it took a lot of getting used to (and I still usually add maple sugar or berry jam).