Are yogurt makers worth it?

lucille · 01-20-2008, 08:12 AM

I have been contemplating buying a yogurt maker but I am not 100% sure it would actually save us money in the long run. We eat quite a bit of yogurt each week so consumption is constant. What I am unsure of is the cost of the raw materials vs. buying tubs of yogurt at the store.
A tub of organic starts at about $5-$6 and goes up. One of the brands was $8 for the tub sized container (not the individuals). We have been buying a natural branded one by Dannon since it doesn't have lots of unpronounceable chemicals in it and that is about $2.99 for the tub.
So what I am trying to determine is how much milk converts into how much finished yogurt? A gallon of milk here is about $5.60 to $6.50 for store brand organic.

Has anyone used one and have any idea of the conversion rate of milk to yogurt?
Are there some things you found out after owning one that made you quit using it, like it being too hard to clean or not making the product correctly?

Miss Rosie · 01-20-2008, 10:55 AM

Quote:

Originally Posted by lucille

I have been contemplating buying a yogurt maker but I am not 100% sure it would actually save us money in the long run. We eat quite a bit of yogurt each week so consumption is constant. What I am unsure of is the cost of the raw materials vs. buying tubs of yogurt at the store.
A tub of organic starts at about $5-$6 and goes up. One of the brands was $8 for the tub sized container (not the individuals). We have been buying a natural branded one by Dannon since it doesn't have lots of unpronounceable chemicals in it and that is about $2.99 for the tub.
So what I am trying to determine is how much milk converts into how much finished yogurt? A gallon of milk here is about $5.60 to $6.50 for store brand organic.

Has anyone used one and have any idea of the conversion rate of milk to yogurt?
Are there some things you found out after owning one that made you quit using it, like it being too hard to clean or not making the product correctly?

You don't need a yogurt maker to make yogurt. All I use is a candy thermometer and a heating pad, the kind that doesn't turn itself off. I scald the milk, let it cool, add yogurt, and let it sit overnight. A half gallon of milk becomes just slightly less than a half gallon of yogurt using this method, and I just run the milk jug through the dishwasher to sterilize it so I can use it for the yogurt. Works great, and it's much cheaper than buying yogurt.

I'm experimenting with powdered milk now, to cut the costs and time down even further, and I'll let you know how it goes. The Laurel's Kitchen's yogurt recipe uses powdered, but I don't know how that's going to taste.

rolltimer · 01-20-2008, 12:21 PM

Hey Lucille,

I posted about my experience with homemade yogurt a few days ago under the thread, "Frugal Tips You've Tried and Are Still Using". Here's the link.
My post is on page 2, #16.

I determined it saves me roughly half the cost of the cheapest store bought, not organic brands. Costs will vary based on what you may add to it as flavoring. In addition to hot cocoa mix, instant pudding mix, and instant coffee that I mentioned in my post, you can add preserves or jam, frozen juice concentrate, canned, frozen or fresh fruit. My yogurt is thinner than store bought due to the absence of thickeners and the fact that I use powdered, skim milk.

lucille · 01-20-2008, 01:10 PM

Those are both great ideas. It sounds like it doesn't reduce the volume that much so it sure does sound like a cost savings since we eat so much of it. Have either of you done vanilla flavored? I would guess you wouldn't want to add vanilla extract during the heating process since it has alcohol in it. Or I could use vanilla sugar maybe.

Miss Rosie · 01-20-2008, 02:01 PM

Quote:

Originally Posted by lucille

Those are both great ideas. It sounds like it doesn't reduce the volume that much so it sure does sound like a cost savings since we eat so much of it. Have either of you done vanilla flavored? I would guess you wouldn't want to add vanilla extract during the heating process since it has alcohol in it. Or I could use vanilla sugar maybe.

Mine gets turned into smoothies, so it's made as plain yogurt, but you can add anything you want to it once it's done.

It makes people nervous the first time they try it, but it's surprisingly easy. Just make sure you sterilize your equipment, and you'll be fine. If you mess up, your nose will tell you. I've messed up maybe twice in over fifteen years, though, without ever using a yogurt maker.

rolltimer · 01-20-2008, 02:12 PM

Quote:

Originally Posted by lucille

Those are both great ideas. It sounds like it doesn't reduce the volume that much so it sure does sound like a cost savings since we eat so much of it. Have either of you done vanilla flavored? I would guess you wouldn't want to add vanilla extract during the heating process since it has alcohol in it. Or I could use vanilla sugar maybe.

The directions for my yogurt machine say not to add flavors to the yogurt until after it is made. The flavors may weaken the yogurt cultures or somehow interfere with their incubation processes.

amandajane · 01-20-2008, 02:29 PM

I have one of these and it's really easy. You don't need milk, the culture comes in a packet and you just add cold water in the inner mixer and hot water around that (I'm sure it explains it better on their web site, lol)

It's great though, I use it all the time.

Rapuccini · 01-24-2008, 08:42 PM

I would suggest passing on the yogurt maker unless you really feel like you need it. I had one and recently freecycled it because I found it was much easier to make by using a glass mason jar and via the oven. Was a bit apprehensive at first but a friend of mine who makes it 2-3 times a week walked me through it and it was so easy. It seemed my problems with texture were related to not getting it to the right temperature.

The most annoying part about the yogurt maker was cleaning all the little cups. Granted, they were pleasant to look at but it is just easier to have one jar and spoon out what is needed.

You may want to try it without the yogurt maker a couple of times, see how you do, and then decide if you really want the yogurt maker.

lucille · 01-25-2008, 07:04 AM

Quote:

Originally Posted by Rapuccini

I would suggest passing on the yogurt maker unless you really feel like you need it. I had one and recently freecycled it because I found it was much easier to make by using a glass mason jar and via the oven. Was a bit apprehensive at first but a friend of mine who makes it 2-3 times a week walked me through it and it was so easy. It seemed my problems with texture were related to not getting it to the right temperature.

The most annoying part about the yogurt maker was cleaning all the little cups. Granted, they were pleasant to look at but it is just easier to have one jar and spoon out what is needed.

You may want to try it without the yogurt maker a couple of times, see how you do, and then decide if you really want the yogurt maker.

I think I am a bit put off after a bad experience trying to make skyr (sort of like kefir).
Do you have the mason jar method instructions?

Tennessee Riddle · 01-25-2008, 07:39 AM

I use a stanley thermos instead of a yogurt maker. (thermos-$1 yard sale) The powdered milk doesn't change the taste of the yogurt. My thermometer broke, so I don't even use that. I reconstitute 2 cups of powdered milk and then add 1/2 cup milk powder to that mix. Scald the milk. (Heat it till it steams.) Let it cool till it's a little warmer than bath water. (110-115 is good) Add a couple tablespoons of active yogurt, wisk, and pour in thermos to sit over night. In general, the longer you incubate the firmer and more tart the yogurt. I like to add a little vanilla and sugar to mine, when it's done.

01-20-2008, 02:29 PM	#7
amandajane Senior Member Join Date: Jan 2008 Location: New Zealand Posts: 417 Reputation: (191)	I have one of these and it's really easy. You don't need milk, the culture comes in a packet and you just add cold water in the inner mixer and hot water around that (I'm sure it explains it better on their web site, lol) It's great though, I use it all the time. __________________ frugal life blog

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01-20-2008, 08:12 AM	#1
lucille Senior Member Join Date: Dec 2007 Posts: 487 Reputation: (33)	Are yogurt makers worth it? I have been contemplating buying a yogurt maker but I am not 100% sure it would actually save us money in the long run. We eat quite a bit of yogurt each week so consumption is constant. What I am unsure of is the cost of the raw materials vs. buying tubs of yogurt at the store. A tub of organic starts at about $5-$6 and goes up. One of the brands was $8 for the tub sized container (not the individuals). We have been buying a natural branded one by Dannon since it doesn't have lots of unpronounceable chemicals in it and that is about $2.99 for the tub. So what I am trying to determine is how much milk converts into how much finished yogurt? A gallon of milk here is about $5.60 to $6.50 for store brand organic. Has anyone used one and have any idea of the conversion rate of milk to yogurt? Are there some things you found out after owning one that made you quit using it, like it being too hard to clean or not making the product correctly?

01-20-2008, 12:21 PM	#3
rolltimer Senior Member Join Date: Dec 2007 Location: Alabama Posts: 131 Reputation: (24)	Hey Lucille, I posted about my experience with homemade yogurt a few days ago under the thread, "Frugal Tips You've Tried and Are Still Using". Here's the link. My post is on page 2, #16. I determined it saves me roughly half the cost of the cheapest store bought, not organic brands. Costs will vary based on what you may add to it as flavoring. In addition to hot cocoa mix, instant pudding mix, and instant coffee that I mentioned in my post, you can add preserves or jam, frozen juice concentrate, canned, frozen or fresh fruit. My yogurt is thinner than store bought due to the absence of thickeners and the fact that I use powdered, skim milk.

01-20-2008, 01:10 PM	#4
lucille Senior Member Join Date: Dec 2007 Posts: 487 Reputation: (33)	Those are both great ideas. It sounds like it doesn't reduce the volume that much so it sure does sound like a cost savings since we eat so much of it. Have either of you done vanilla flavored? I would guess you wouldn't want to add vanilla extract during the heating process since it has alcohol in it. Or I could use vanilla sugar maybe.

01-24-2008, 08:42 PM	#8
Rapuccini Junior Member Join Date: Jan 2008 Location: Houston, TX Posts: 7 Reputation: (10)	I would suggest passing on the yogurt maker unless you really feel like you need it. I had one and recently freecycled it because I found it was much easier to make by using a glass mason jar and via the oven. Was a bit apprehensive at first but a friend of mine who makes it 2-3 times a week walked me through it and it was so easy. It seemed my problems with texture were related to not getting it to the right temperature. The most annoying part about the yogurt maker was cleaning all the little cups. Granted, they were pleasant to look at but it is just easier to have one jar and spoon out what is needed. You may want to try it without the yogurt maker a couple of times, see how you do, and then decide if you really want the yogurt maker.

01-25-2008, 07:39 AM	#10
Tennessee Riddle Junior Member Join Date: Dec 2007 Posts: 15 Reputation: (10)	I use a stanley thermos instead of a yogurt maker. (thermos-$1 yard sale) The powdered milk doesn't change the taste of the yogurt. My thermometer broke, so I don't even use that. I reconstitute 2 cups of powdered milk and then add 1/2 cup milk powder to that mix. Scald the milk. (Heat it till it steams.) Let it cool till it's a little warmer than bath water. (110-115 is good) Add a couple tablespoons of active yogurt, wisk, and pour in thermos to sit over night. In general, the longer you incubate the firmer and more tart the yogurt. I like to add a little vanilla and sugar to mine, when it's done.