What is the best electric yogurt maker?

[frogliver]

So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker with 7
Glass Jars. It seems to have what I need i.e., timer, see-through top, glass
jars --$24.95.

Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a good
consistent, reliable heat source around here. Thanks,

frog

[gtr]

Post by frogliver
So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
with 7 Glass Jars. It seems to have what I need i.e., timer,
see-through top, glass jars --$24.95.
Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a
good consistent, reliable heat source around here. Thanks,

I had a Salton yogurt maker over 20 years ago. The truth is the machine
is not asked to do very much. For me it worked perfectly, consistently.
I used it once or twice a month for a year or two. Then I got bored
with yogurt.

[Boron Elgar]

Post by gtr

Post by frogliver
So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
with 7 Glass Jars. It seems to have what I need i.e., timer,
see-through top, glass jars --$24.95.
Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a
good consistent, reliable heat source around here. Thanks,

I had a Salton yogurt maker over 20 years ago. The truth is the machine
is not asked to do very much. For me it worked perfectly, consistently.
I used it once or twice a month for a year or two. Then I got bored
with yogurt.

I have a Salton, but it is a one quart unit, not the sort with jars.
It works flawlessly and I am not pouring measured amounts into little
cups.

I know you can make yogurt in the oven with the light on, or with a
heating pad or any number of other ways, but I have gotten the
simplest, most consistent results with the Salton. Check out garage
sales or Craig's list if you want to save money on a unit.

You are right...it doesn't do much. All it is is a bucket that is
placed in an insulated heating sleeve.

We vary the yogurt based on what sort of milk we have around at the
time, and we also use some dried milk to beef up the consistency.

Everyone has an opinion as to what to use for "seed," and the most
dependable (for me) is a purchased culture. I have a few small
containers of plain, multi-culture yogurt that I get on sale and just
use a bit of that. They last pretty much forever, even way past the
use date. But we only make yogurt once, or at most, twice a week. If
you make it often you can use your own makings as the seed culture for
awhile, until you notice that a batch just isn't as yummy as the
previous ones, then go back to a purchased seed culture.

Boron

[The Cook]

On Tue, 20 Apr 2010 14:06:24 -0400, Boron Elgar

Post by Boron Elgar

Post by gtr

Post by frogliver
So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
with 7 Glass Jars. It seems to have what I need i.e., timer,
see-through top, glass jars --$24.95.
Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a
good consistent, reliable heat source around here. Thanks,

I had a Salton yogurt maker over 20 years ago. The truth is the machine
is not asked to do very much. For me it worked perfectly, consistently.
I used it once or twice a month for a year or two. Then I got bored
with yogurt.

I have a Salton, but it is a one quart unit, not the sort with jars.
It works flawlessly and I am not pouring measured amounts into little
cups.
I know you can make yogurt in the oven with the light on, or with a
heating pad or any number of other ways, but I have gotten the
simplest, most consistent results with the Salton. Check out garage
sales or Craig's list if you want to save money on a unit.
You are right...it doesn't do much. All it is is a bucket that is
placed in an insulated heating sleeve.
We vary the yogurt based on what sort of milk we have around at the
time, and we also use some dried milk to beef up the consistency.
Everyone has an opinion as to what to use for "seed," and the most
dependable (for me) is a purchased culture. I have a few small
containers of plain, multi-culture yogurt that I get on sale and just
use a bit of that. They last pretty much forever, even way past the
use date. But we only make yogurt once, or at most, twice a week. If
you make it often you can use your own makings as the seed culture for
awhile, until you notice that a batch just isn't as yummy as the
previous ones, then go back to a purchased seed culture.
Boron

I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
lids. I think I bought the Salton for the cups. I am sure that both
of them came from yard sales or thrift shops.

My oven has a proof setting and I have made yogurt that way.

[frogliver]

FYI A little research has lead me to websites that explain using a Crockpot
to make yogurt. Looks easy and I won't have to obtain another gadget since I
have a Crockpot. Thanks for your responses.

frog

Post by The Cook
On Tue, 20 Apr 2010 14:06:24 -0400, Boron Elgar

Post by Boron Elgar

Post by gtr

Post by frogliver
So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
with 7 Glass Jars. It seems to have what I need i.e., timer,
see-through top, glass jars --$24.95.
Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a
good consistent, reliable heat source around here. Thanks,

I had a Salton yogurt maker over 20 years ago. The truth is the machine
is not asked to do very much. For me it worked perfectly, consistently.
I used it once or twice a month for a year or two. Then I got bored
with yogurt.

I have a Salton, but it is a one quart unit, not the sort with jars.
It works flawlessly and I am not pouring measured amounts into little
cups.
I know you can make yogurt in the oven with the light on, or with a
heating pad or any number of other ways, but I have gotten the
simplest, most consistent results with the Salton. Check out garage
sales or Craig's list if you want to save money on a unit.
You are right...it doesn't do much. All it is is a bucket that is
placed in an insulated heating sleeve.
We vary the yogurt based on what sort of milk we have around at the
time, and we also use some dried milk to beef up the consistency.
Everyone has an opinion as to what to use for "seed," and the most
dependable (for me) is a purchased culture. I have a few small
containers of plain, multi-culture yogurt that I get on sale and just
use a bit of that. They last pretty much forever, even way past the
use date. But we only make yogurt once, or at most, twice a week. If
you make it often you can use your own makings as the seed culture for
awhile, until you notice that a batch just isn't as yummy as the
previous ones, then go back to a purchased seed culture.
Boron

I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
lids. I think I bought the Salton for the cups. I am sure that both
of them came from yard sales or thrift shops.
My oven has a proof setting and I have made yogurt that way.
--
Susan N.
"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

[gtr]

Post by frogliver
FYI A little research has lead me to websites that explain using a
Crockpot to make yogurt. Looks easy and I won't have to obtain another
gadget since I have a Crockpot. Thanks for your responses.

The internet use to have plenty of info. Now it has too much. Can you
relay a link to the the recommendations you intend to pursue?

[Boron Elgar]

Post by gtr

Post by frogliver
FYI A little research has lead me to websites that explain using a
Crockpot to make yogurt. Looks easy and I won't have to obtain another
gadget since I have a Crockpot. Thanks for your responses.

The internet use to have plenty of info. Now it has too much. Can you
relay a link to the the recommendations you intend to pursue?

Here is a very easy to follow set of instructions:

http://www.nourishingdays.com/?p=912

Boron

[gtr]

Post by Boron Elgar

Post by gtr
The internet use to have plenty of info. Now it has too much. Can you
relay a link to the the recommendations you intend to pursue?

http://www.nourishingdays.com/?p=912

Thanks!

[frogliver]

Here are some links I found for the Crockpot yogurt:

http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

http://www.hillbillyhousewife.com/yogurt.htm

http://friedrichkc.blogspot.com/2008/10/making-yogurt-for-jack.html

There is a whole lot of info in the comments section of these pages too.

frog

Post by gtr

Post by frogliver
FYI A little research has lead me to websites that explain using a
Crockpot to make yogurt. Looks easy and I won't have to obtain another
gadget since I have a Crockpot. Thanks for your responses.

The internet use to have plenty of info. Now it has too much. Can you
relay a link to the the recommendations you intend to pursue?
--
If you limit your actions in life to things that nobody can possibly find
fault with, you will not do much. -- Lewis Carroll

[gtr]

Post by frogliver
http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

http://www.hillbillyhousewife.com/yogurt.htm

http://friedrichkc.blogspot.com/2008/10/making-yogurt-for-jack.html

There

Post by frogliver
is a whole lot of info in the comments section of these pages too.

So which do you intend to use, if any?

[sf]

Post by The Cook
I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
lids.

How do you do it w/o the lids? I haven't used mine in forever and
don't have any lids either. I think the last time I made yogurt in
it, I used canning jars. Well, I don't have the canning jars anymore
so I'm curious about your method. TIA

[The Cook]

Post by sf

Post by The Cook
I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
lids.

How do you do it w/o the lids? I haven't used mine in forever and
don't have any lids either. I think the last time I made yogurt in
it, I used canning jars. Well, I don't have the canning jars anymore
so I'm curious about your method. TIA

Actually I have never used it. I always use my 1 quart. I would
probably put some foil or plastic wrap over the jars. Guess I need to
try it but I really don't eat it by the jar. I use it to make
smoothies or tzatziki.

[heyjoe]

Post by Boron Elgar
Everyone has an opinion as to what to use for "seed," and the most
dependable (for me) is a purchased culture. I have a few small
containers of plain, multi-culture yogurt that I get on sale and just
use a bit of that.

Let's talk brand names, so I can benefit from other's trail blazin.

In the past, I've always used Dannon to start home made yogurts - the one
with the fruit on the bottom (just don't stir it up). But I'm curious
about these newer varieties that have hit the market, ie. Activia. Does
Activia have active cultures, like Danon, so it can be used to start home
made yogurt?

Anybody got any experience using Activia to start a batch of home made
yogurt and how did it turn out?

[Brian Anasta]

Post by frogliver
So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker with 7
Glass Jars. It seems to have what I need i.e., timer, see-through top, glass
jars --$24.95.
Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a good
consistent, reliable heat source around here. Thanks,
frog

Hi Frog,

Purchased a Tefal La Yaourtiere maker recently - turns out a superb
product. Also comes with 8 individual portion glass jars, which I
think is pretty neat.

Kind Regards,
Brian Anasta