Yogourmet Electric Yogurt Maker
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List Price: Our Price: $49.15 You Save: $0.80 (2%) Availability: Usually ships in 4-5 business days Category: Health Care See more product details |
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Product Reviews of Yogourmet Electric Yogurt Maker
Product Review: My yogourmet is over 30yrs old... and going!
Summary: 5 Stars
I own the original 1970's yogourmet yogurt maker and it is still working like new (the only way to tell it's that old is the 'old style' power cord on it ;)
the thick walls of the unit allows for gentle heating and the water bath maintains a more even temperature all the way up the 'bucket' without overheating at the bottom.
when i run out of the yogourmet starter culture (which makes a tangy yogurt), i use a 6oz container of stoneyfield plain yogurt as a starter (which has 6 different cultures and yields a delicate flavor)
once you have discovered real yogurt (that is, tangy and a little runny), you will never be able to eat that overly sweet, wall paper glue of a concoction american dairy companys parade as yogurt.
Product Review: NO GOOD FOR 24 HR. YOGURT OR SCD DIET. GETS TOO HOT!!
Summary: 1 Stars
I bought this because the SCD Diet recommended this brand. However, it gets too hot when you ferment the yogurt for 24 hours. My yogurt was 120 degrees and that's killing beneficial bacteria. The yogurt should be between 100 - 110 degrees at the most. Had I known this ahead of time I would have never bought it.
It might be okay for 4 hr fermented yogurt but save your money if you are looking at this based on a SCD diet recommendation.
Product Review: Nice and large, a bit clunkier than the Salton
Summary: 4 Stars
I like to make my own yogurt; I don't want anything in mine but milk and culture (even some famous organic brands have all kinds of other stuff "improving" it. Not.)
This yogurt maker makes two quarts and uses a water bath principle to incubate the milk at the correct temperature (around 41C to 49C or 108 degrees F to 112 degrees F/) A jacket filled with water creates a constant even temperature around the milk.
The culture used is good as a starter; while you can use a bit of the previous batch or a plain (unsugared, unadulterated, unheated, no gelatin) commercial yogurt, I find the starter culture is more consistent. If you are using anything but ultrapasteurized milk, you need to bring it just to a boil and hold it there for a minute or so to deactivate enzymes in the milk that cut the gel that forms the yogurt consistency we love so much. (This accounts for the curdy slop you sometimes get when making yogurt at home.) To make a thicker yogurt, you need more milk protein (casein), so add some powdered nonfat dry milk to make a thicker preparation. (Be warned, go too heavy on the dry milk and the yogurt will have that dry milk cheesy flavor, though.)
If you overshoot the incubation, this unit will overheat your yogurt and make it too sour. I suggest that the Salton unit, which has a stupid-looking lid and an attached spoon, is actually better, but this unit makes a lot more yogurt. The Salton only makes a quart. If you are a family that uses a lot of yogurt, this is a better bet. Just set a timer to make sure you don't over-incubate your yogurt.
Product Review: Nice thick yogurt, used starter
Summary: 5 Stars
I have made three batches of yogurt with a 24hr-ferment time and have been very pleased. I did use Yogourmet starter and have had thick, creamy yogurt each time. I like that the yogurt maker comes with a thermometer for when the milk is heated prior to making the yogurt.
My yogurt maker does not get very warm to the touch, even after 24 hours, but I will have to check that with a thermometer the next time I make yogurt (tonight) because there have been concerns voiced here that the yogurt gets too hot for the probiotics to survive.
I have been completely happy with this product so far!
Ok--news flash update--I have been checking the yogurt with a thermometer and it has been fermenting at the same temp for 19hrs which is about 110F. The Yogourmet therm. has a green line on it and that is right where the temp. staying--well under 120F. I doubt it will suddenly heat up in the next sev. hours. I AM happy with this yogurt maker!
Product 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.