Yogourmet Electric Yogurt Maker
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Customer Reviews of Yogourmet Electric Yogurt Maker
Customer Review: Love It
Summary: 5 Stars
Back in the 80s the only yogurt maker I could find that made 1/2 gal. at a time was called Big Batch. It was great but eventually broke. I have not found one since then for that size until this one and it is as good a unit as Big Batch. Really fresh tasting and not too sour.
I was spending at least $9 a month on yogurt. Now it's costing me less that $3 for the same amount of yogurt.
I was concerned the yogurt may not be thick enough, but following the simple directions and using 1/2 Cup of pure store bought yogurt
as a starter, [ I think the directions call for 1 or 2 TBS but I just go with 1/2 C] after about 4 1/2 hours, it is definitely thick. 4 hours could work and 5 hours may produce even thicker yogurt but I don't know.
I have a plastic funnel that I kept from the 80s, that is used to drain the whey to make a super thick yogurt. I mix it using a 1 to 1 ratio with sour cream. It tastes 99% as good as sour cream and it is 50% healthier.
The yogurt starter I use is from Walmart and it has L-acidophiles bacteria. I've read that the L-Bulgarious bacteria is better, so I may get to a health store and find some of that to use.
It will cost more but I plan to use organic raw milk soon. It should be heated very slowly to 180 degrees.
Customer Review: Perfect Greek Yoghurt every time
Summary: 5 Stars
I love this so much I have purchased two others for gifts. Don't bother with the package mixes, just buy one small carton of Greek yoghurt with active cultures (important) at your local grocery store. Heat 2 quarts of milk (whole produces the richest yoghurt) as directed, put a couple of tablespoons of the Greek yoghurt in the bottom of the container as a starter, add a few spoonfuls of warm milk, mix well into a slurry, roll the container almost on it's side so sides are coated, pour in the rest of the milk (try not to wash down the sides) and put the inner container in the outer container with water measured to the given lines. Put on the lids and let it process 24 hours (not 12) and don't peek or stir. Carefully turn the yoghurt into a large sieve like you would use to sift flour sitting on top of a larger bowl. The yoghurt should be firm enough so it will not go through the sieve but the whey will drain through. Let it drain about an hour so that there is almost as much whey as yoghurt and you are done. Oh, we like to add about 1/4 to 1/2 cup of honey and mix well while it is still warm and this is the best time and way to eat it. If you use skim milk you will get more whey and less yoghurt. Save the last of your batch to start a new one and you don't have to buy any.Customer Review: It couldn't have been any better!
Summary: 5 Stars
This is a yogurt maker for life! I just love it! It is easy to use and I especially like the capacity. An extra batch jar gives you that added bit of luxury... you can buy a gallon of milk and process it in 2 successive cycles (e.g. a day and a night)! That is pretty important here in Hawaii where milk prices are so high. And yes, I eat all of that just by myself! The yogurt stays perfectly fresh in the refrigerator for quite a while. I read that with some yogurt makers the yoghurt might not come out well with high ambient temperatures, but this one does just fine! At home in Belgium, we had a yogurt maker that had 6-7 individual glass jars. I actually like the "one big jar" better, because you have less washing up to do, and the big plastic jar doesn't have nasty edges behind which yogurt can get stuck. Moreover, I once accidentally dropped the other yogurt maker and every single little glass jar was broken!! No need to worry about that with this one (though I wouldn't go ahead and frequently smash it on the floor!). Anyway, it's a great thing to have, and I will keep on making my own yoghurt for the rest of my life! The two minor improvements that could be done are the following:
- include a timer
- offer them in one other (darker) color than white
Customer Review: Works great
Summary: 5 Stars
I tried making yogurt without a yogurt-maker, but it's too hit and miss. Keeping the temperature constant is apparently a bigger deal than I'd read. Now that I have my Yógourmet maker, it always turns out fine. FYI, I use Stonyfield Farm plain yogurt as a starter. I buy a quart at a time and freeze it into cubes to use whenever I make a batch.
I use generic powdered milk (Kroger brand) instead of liquid because it's always fresh. It's much cheaper, too! To make my yogurt thick, I use 1/3 more powder than recommended. I've also experimented with adding gelatin to the water before adding the powdered milk. If you do this, be sure not to use too much gelatin or you'll get stiff jello-yogurt! Also, gelatin must be added to a very small amount of water to "soften" it first. If you make the mistake of pouring dry gelatin directly into a pot of water, you get a blob which won't dissolve no matter what you do!
Now I make two quarts of yogurt at a time with my Yógourmet yogurt maker, and I never have yogurt which is too runny or weird.
Customer Review: Greek Yogurt Mania
Summary: 5 Stars
Had this product for a few weeks, only turned it off twice since I got it. My family was eating Chobani about $30.00/week. I've reduced my costs to $10.00/week. We use the product to make non-fat Greek yogurt. So far every batch has turned out perfect!
You don't need the powder starters: Just start out with a couple tablespoons of store bought plain yogurt w/live cultures. From this point forward just use what you make to start a new batch. It does not get any easier.
I do two batches every 24hrs, 2qts skim milk will yield 1qt of Greek yogurt because you drain off the whey using the cheese bag. The family eats the stuff up.
I have know idea why others are having problems retaining water and sometimes blowing the lid off. My guess is they don't know what they're doing. I've had zero issues with the lids or the water. To date, I have at least 30 batches under my belt without a single hitch. I'm probably going to by another one so I can do gallon batches once a day versus two batches a day.