Yogourmet Electric Yogurt Maker
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Product Reviews of Yogourmet Electric Yogurt Maker
Product Review: Yogourmet Electric Yogurt Maker is Excellent!
Summary: 5 Stars
I can't find low fat, low sugar, organic soygurt. Now I make delicious batches myself. I've made at least 10 batches with no problems. I've experimented with using powdered soymilk, vacuum pack soymilk and combinations of both, all with excellent results. With soy milk I let it ferment for 10-36 hours depending on how strong I want it and whether or not I've added powdered soymilk (more time).
I am making frozen soygurt, blackberry soygurt, cacao and cashew soygurt etc. I couldn't be more pleased. I googled many different yogurt makers, and decided I wanted something that would consistently produce similar results in large batches (2 qts). This has been ideal in that as one batch is finishing, I can leave some behind and move right into the next batch. I can also just pop the 2 qt bucket into the fridge and let it settle there, for a more "jelled" consistency.
It's been very easy to use, very easy to prepare, and I've had no failures. It cleans up very easily and it sanitizes just as easily (pour boiling water into the bucket and swirl it to touch everything, do the same to the lid.
Eventually I may try it using fresh homemade soymilk, but right now, I just don't have the time to do that. Also it would be harder to gauge the nutritional info, and harder to remove the fat or sugar.
Hu
Product Review: Yogourmet Maker
Summary: 5 Stars
We bought this product due to the lack of soy yogurt availability in all the places we travel. I would like to have known from the product description that it would work using alternatives to traditional dairy. Since receiving the product my husband has made several batchs of soy milk yogurt, learning the little tricks needed to make a good firm product. This maker is very easy to use and produces consitantly good yogurt. This is a vast improvement over the little cups that do not product enough at one time to make it worth spending the time making yogurt. To be perfectly satisfied, one must experiment with the incubation time to obtain the consistancy wanted.Product Review: Yogourmet Yogurt Maker is Super
Summary: 4 Stars
Recently purchased our second Yogourmet Electric Yogurt Maker. My son requires a special diet for medical reasons and this yogurt maker has allowed him to make his own organic yogurt and eliminate the lactose to which he is intolerant. This second maker will be a backup to the primary maker. We can also make batches in tandem. My son eats yogurt as his main source of protein every single day; in protein sources he is limited to fish and yogurt.
Warnings about making your own yogurt: This maker is just one of the steps in the process. You must first heat the milk to a certain temperature. For this you will need a thermometer to measure the temperature accurately (we purchased a Yogourmet Yogurt Thermometer for this). Then add the culture (which not every grocery store sells; we use Whole Foods or Wegmans - it's called Yogourmet Yogurt Starter: $3.50 to $5.50 per box of 5 envelopes) and the milk to the Yogurt Maker and wait for at least 8 to 12 hours. Then drain the contents through a cheesecloth and strainer combination so that only the yogurt and not the clear liquid is left; this takes another hour or so to fully drain (we use conical strainer with a stand which can stand up in the refrigerator so the yogurt stays chilled while draining). This yields about a quart of yogurt which is gone in no time.
This Yogurt Maker despite all the other steps needed is a godsend and fairly cheap.
My only negative comment: It would be nice if Yogourmet or some other company actually came out with accessories that would enable the user to perform all the steps without having to scrounge around the marketplace looking for what they need: straining cloth, strainer on a stand that can stand up in a refrigerator). The strainer may be the most difficult; my wife inherited an antique strainer from her grandmother which fit the bill. It was something folks, who used to prepare their own foods, just had but you don't see anymore with the global homogenization we see with product lines. Maybe even Amazon could pair these products from different manufacturers on their ordering web site so users could easily buy the whole set of devices needed.
Product Review: Yogourmet yogurt maker
Summary: 5 Stars
A wonderful edition to our kitchen. Two quart quantities of excellent Yogurt are produced by this machine. Yogurt can be further processed (drained) to make superb Yogurt Cheese. The necessary "drip-bag" is supplied with the Yogurt-maker. We use 2% milk and only one well-dissolved envelope of Yogourmet Yogurt Starter instead of the recommended two envelopes. We set it up in the evening and the next morning a "solid", pudding-like Yogurt is ready to be refrigerated. With 2% milk no milk-powder or Gelatin additions are needed.
We found a few steps which were not emphasized in the instructions. it is imperative to sterilize the milk at or slightly above (but below boiling) 180° F for at least 3 minutes and use sterile tools to stir. We dishwasher-clean the containers, so everything is very clean. We had to get a new double boiler, because the inexpensive, thin Stainless Steel unit we had, always scorched the milk, leaving a heavy coating of milk solids on the bottom of the pan which affected the taste of the product and made clean-up a chore. We now use an AllClad insert which works great.
It is also important to cover the pot with its cover and then the whole machine with ITS smooth top. This assures better temperature control of the "waterbath", resulting in a smoother, firmer Yogurt.
Finally, to be really frugal (cheap), one can use a half cup of the new Yogurt as a starter thoroughly mixed with the new milk, at the proper temperature. It will work, but the product will not be quite as silky smooth as when using the Yogourmet Starter. Having an extra cup assures never to run out of delicious and very healthy Yogurt. When adding the starter mix it is absolutely necessary not to have the sterilized milk at a temperature exceeding 112° F. If it, after stirring to make it uniform, is much above 112°, the starter microbes are killed and no Yogurt will develop. If it is much below 88° it will take much longer to create the Yogurt, although the quality is not negatively affected.
Product Review: Yogurt Maker
Summary: 5 Stars
I LOVE this yogurt maker. This appliance makes perfect yogurt every time and it is absolutely no work at all. The key is bringing your milk to a beginning boil, then cooling it to room temperature before adding your starter so that you don't have any other bacteria in the milk but your starter. I like to leave my cultured milk sit in the yogurt maker overnight for a nice solid curd. I save on starter by starting my next batch with about 1/2 C. of previously-made yogurt. I do that over and over again until it no longer works. Your purchased powdered starter will last almost indefinitely in the refrigerator and you won't need to purchase fresh starter for a long time using this method. I love the large size of this yogurt maker, as I prefer to make one large batch instead of small individual cups of yogurt since I make a yogurt smoothie with fresh fruit every day for one of my meals, so I go through it pretty quickly.