Yogurt maker-Yogourmet or Salton?
- EllieLA Nov 1, 2005 10:58 PM
Looking to buy a yogurt maker, with a large container, instead of the ones with smaller jars.
In researching I found two and the price points are so different. The Salton is about 15 bucks and the Yogourmet around $60.
Does anyone have any experience with either or opinions on which would be the best one to buy?
I would definitely second trying your hand at making yogurt before investing in any machine. Of course, maybe you already did this and decided you want a machine.
I tried making yogurt at home and came to the conclusion that it took too much time and saved too little money. But here's what I did:
2 tablespoons of good plain yogurt (Fage Total)
1 quart good milk (Strauss Farms)
Mix a little of the milk into the yogurt to thin. Pour in the rest of the milk. Cover loosely with a cheesecloth and set it in a dark warm place for at least 24 hours. At this point you'll have a gravylike drinking yogurt. For something thicker, set the yogurt in a cheesecloth, hang over a bowl, and drain for a day or two in the fridge. As long as everything you use is clean you'll be fine.
The yogurt can, of course, then be used to make more yogurt. You just need to buy a new quart of milk every week. A quart of milk makes less than a quart of yogurt, so for me it wasn't worth paying $2+ a quart for Strauss milk when their yogurt is under $3 for a quart.
I also found that my homemade yogurt tasted very milky and not tangy at all. That could be good or bad.
The yogurt-maker we used in college cost 50 cents at a thrift shop and looked like it was intended as a toy for hippie children. It worked just fine. I can't imagine spending any extra money on a yogurt maker - all the machine is doing is maintaining a low temperature. I've known people to do it with a box and a heating pad, albeit rather unsafely, I imagine. I say buy the cheap one.
I have a Yogurella (great name, huh?) and it's fine. Curiousbaker is right--it's just there to maintain a low temperature. The only thing I wish mine had was a timer and/or automatic shutoff.
I considered doing it machine-less, but the machine makes it SO easy, and I get great taste and texture in about twelve hours--I make yogurt all the time now.
My mom has a really old Salton and it still works. She uses whole milk with some powdered milk mixed in, brings it to a boil, lets it cool so that it's lukewarm, stirs in some yogurt and then pours it in the maker. It is verrrrry tasty. I know you can do it without the maker, but I think you get more consistent results if you use a maker.