[Plummeting]

I was just about to order an inexpensive one, but after reading the problems some have had with theirs getting too hot, I'm rethinking that idea. What yogurt maker do you recommend?

 

[tboroson]

I have a Salton, and it's epinion reviews are really good. I use a glass mason jar in it, and have never had any problem with it.

 

[bigknitwit]

I have the yogourmet maker. It makes 1/2 gallon at a time, which is great. I didn't want one of those makers that make these itsy bitsy little cups. The only negative is that the bucket is plastic and I would prefer glass.

 

[JaneS]

I just use the oven light method. I warm oven up to 150 and turn it right off. (It cools down when loading it up with my several half gallon jars!)

I then put my raw milk in there at 105 degrees with light on and it keeps the temp. In winter I place jars on pizza stone to help keep the warmth.

Can test with water in jars beforehand, taking temp. every hour at first and then let it go all night and test in AM to see if it's holding for you. Well that's if you are doing 24hr yogurt. If it's not at right temp, you can increase wattage of bulb.

Kirsten, I'm pretty sure others have posted that a glass canning jar fits their Yogourmet? Or maybe Pyrex? search around...

 

[JaneS]

I had the Eurocuisine, it was too hot for raw milk. I propped the lid, but then decided it made so little it was useless to us.

 

[alamama]

I use my excalibur dehydrator for making yogurt, in 2qt mason jars and it comes out great every time. Love things that can do double duty!

 

[yitlan]

I, too, have the Salton and have been pleased. I have another (cheaper!) dehydrator and the yogurt just didn't set in it for me. But I've great results each time with the Salton.

 

[member]

Quote:

Originally Posted by JaneS I just use the oven light method. I warm oven up to 150 and turn it right off. (It cools down when loading it up with my several half gallon jars!) I then put my raw milk in there at 105 degrees with light on and it keeps the temp. In winter I place jars on pizza stone to help keep the warmth. Can test with water in jars beforehand, taking temp. every hour at first and then let it go all night and test in AM to see if it's holding for you. Well that's if you are doing 24hr yogurt. If it's not at right temp, you can increase wattage of bulb. Kirsten, I'm pretty sure others have posted that a glass canning jar fits their Yogourmet? Or maybe Pyrex? search around...

Jane, I have a gas oven, would the pilot light provide enought heat?

 

[tboroson]

Selu, it should be just about the right temp

If you want to test it, put some 110 degree water in it with a candy thermometer, and check the temp every couple hours to see if it drops or raises.

 

[member]

Quote:

Originally Posted by tboroson Selu, it should be just about the right temp If you want to test it, put some 110 degree water in it with a candy thermometer, and check the temp every couple hours to see if it drops or raises.

Thank you! I need to get a candy themometer now.

Also, I have a commerical yogurt (Hawthorne Valley) that I am eating now, should I use that as a starter or go with a powder. I am clueless at this point!

 

[BookGoddess]

I have a Eurocuisine too. I bought if off cooking.com. It only makes 7 containers of 6 oz at a time which is about enough for DH, me, and DD.

 

[JaneS]

Quote:

Originally Posted by Selu Thank you! I need to get a candy themometer now. Also, I have a commerical yogurt (Hawthorne Valley) that I am eating now, should I use that as a starter or go with a powder. I am clueless at this point!

Yes that would be fine if it doesn't have additives like pectin I think. I just find the powder starter more convenient.

 

[tboroson]

If you're doing the yogurt raw, I highly recommend starting with either powder or pasteurized yogurt. Raw yogurt culture doesn't survive generations very well. I've kept home-pasteurized yogurt going 8 or 10 generations before I slacked off and had to start over some time later, it never went funky on me. When I started making raw yogurt, a local raw milk farmer, who makes fantabulous award winning raw cheeses as well as raw yogurt, told me I wouldn't be able to do that with keeping my milk raw. He was right - generation zero (the one started with the powder) is great. Generation one is fine. Generation two invariably is gross. So, I make a quart with the Yogourmet powder. I divide that quart between four new quart jars and make the first gen yogurt in each of those; thus, I end up with a gallon of yogurt for each packet of Yogourmet starter.

Now, if I were really organized, I would keep a small batch of yogurt going with home-pasteurized milk, so I could always provide my own starter for the raw stuff. But, I just ain't there

 

[member]

Awesome, thank you for all of the info. I don't have a raw source so I'll be using local, whole, non-chem, intact milk... I think I may go with a starter...

 

[motocita]

Quote:

Originally Posted by tboroson So, I make a quart with the Yogourmet powder. I divide that quart between four new quart jars and make the first gen yogurt in each of those; thus, I end up with a gallon of yogurt for each packet of Yogourmet starter.

what a great idea! how long do these first generation batches last in the refrigerator?