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Feb 5, 2007 01:27 PM


I love yoghurt (but hate the junk they sell in the supermarket...) Dannon's just brought out an 'absolutely all-natural' yoghurt and it tastes like I remember the stuff being when I was a kid. I love it but it costs a fortune, and I'm wondering whether I should get myself a yoghurt-maker and cut out the middle-man... Anybody got one that they'd recommend as easy to use and reliable?

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  1. If you can find one (they don't make them anymore) Solait. Non electric maker. Works great. I found mine on ebay after 6 months of searching.

    4 Replies
    1. re: ibew292

      i just recently found one of these in my house, but have no idea what to do with it exactly. it's just 2 pieces of plastic that can hold a jar; is there more to it that i'm missing? id like to make yogurt and other cultured foods, so if you could point me in the right direction it would be much appreciated.

      1. re: waywardsmile

        Any Yogurt recipe will work. Heat the milk to 180 deg let cool to about 125 add starter(some good yogurt) and put in holder. 5-10hrs later yogurt. Sorry for the long time to respond.

      2. re: ibew292

        Does anyone know where I can buy a Solait non-electric yogurt maker? I know they are not made any more, but I am looking for a used one. I have the jar. I need the white plastic outside, top and bottom.

      3. I have a Donvier, and it works very well. I use it twice a week, with 1% organic milk and a cup of Dannon nonfat plain (as a starter). I haven't seen the all-natural Dannon but will look for it. carries Donvier and Salton yogurt makers, I believe.

        1. I can highly recommend the quark/yogurt maker from from Salton/Toastmaster.

          I use it mainly for making quark (and after you taste the quark you will never make yogurt again) but I now that a lot of people use it also successfully for making yogurt. So you get two things for the price of one.

          3 Replies
          1. re: honkman

            I've been curious about that machine. Does it have a switch for two different temperature settings, or are both quark and yogurt incubated at the same temp? I already have the "standard" Salton 1 qt machine.

            Would you describe how you make quark in that machine? Is it from buttermilk, or a different starter?

            1. re: FoodFuser

              I have to check with the temperature (I haven't used the machine for a few months) but I am pretty sure that it is the same temperature. For quark you use buttermilk and no other starter. You just put the buttermilk in the machine, set the timer and temperature, wait overnight, line a colander, pour in the thickened buttermilk and let it drain - voila quark which is a good as the stuff you can buy in Germany.

              1. re: honkman

                Thanks. I'll give it a try. From the website germanplaza, it looks like they have a timer. How long do they suggest we incubate?

          2. I let mine incubate for 7.5 hours.

            1. I just use a cooler with a heating pad in the bottom, a towel on top of that, and a few towels around my jars for added insulation. I think you can do it without the heating pad, too.

              This is a great method if you want to make larger amounts (I do 4 quarts at a time). For me, boiling and cooling the milk for a quart sized maker every few days got old, fast.