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Solait yogurt maker

waywardsmile Mar 19, 2007 09:38 PM

i recently came across one of these but don't know exactly what to do with it. it's just 2 pieces of plastic that hold a jar, unless i'm missing something. i'd like to make yogurt and other cultured foods, can anyone point me in the right directions.


  1. m
    mightycheesehead Mar 31, 2007 05:27 AM

    If you already have it in your posession, you might as well give it a try! However, you don't need a yoghurt maker to make yoghurt. In fact, you don't need anything except a pot and a ceramic bowl (in my case, I used corning-ware) and some tea towels! I have made yoghurt by scalding milk on the stove top and then putting in some older (but still fresh-ish) yoghurt that contains active bacterial cultures as a starter. I cover the bowl with the lid and wrapped a bunch of tea towels on it and stashed it in my warm-ish oven (like I was proofing bread) and voila! Yoghurt!

    1. m
      mary ann gifford May 16, 2007 07:08 AM

      I have a solait yogurt maker along with the complete instructions. I use mine all the time. It also makes other cultured foods as well. I am looking for a second one but haven't found it yet. I do not have a scanner program on my computer yet, so I cannot email the instructions to you. If you are still in need of all the instructions, you can email me at figmar@juno.com. I would be more than happy to mail them to you. There are several pages. Hope you haven't gotten rid of that Solait. M.A. Gifford

      2 Replies
      1. re: mary ann gifford
        rkphillips Sep 4, 2007 02:25 PM

        I have been cleaning out my garage and ran across my old Solait Kitchen Diary "thing" (never used it). Can this be used without using the Solait brand "starter"? I don't think the company is around anymore.....and I'm lost as to how I can make creme fraich, etc. I'm not sure have my directions, either. Thanks! Ron Phillips, Hayward, CA

        1. re: rkphillips
          Alaska Sep 24, 2007 10:43 PM

          Hi Ron,
          If you have the old Solait yogurt maker (looks like a white insulated plastic thing that comes apart in the middle and has a jar inside) you can use any natural/live yogurt culture as a starter. Don't know about creme fraich... If you don't want the yogurt maker, I'll love to take it off your hands. Thanks. Joanie

      2. Pammellam Jul 16, 2008 11:32 PM

        Where did you buy your Solait Yogurt Maker? I want to buy another one but I can't find any place that sells them.

        You can use any yogurt starter in powdered form or just use 1/4 cup yogurt. If you want a different tasting end product, use thined sour cream or sreme fraiche as your starter.

        1. e
          eli2910 Feb 26, 2009 07:34 AM

          I am new to this website and noticed that some of you are looking (or were looking) for a Solait Yougut Maker. Any luck? I'm also looking for one.
          Does anyone know where can I buy one? All I have left from the one I used to have is the glass jar.
          Any information would be highly appreciated.

          12 Replies
          1. re: eli2910
            Jane917 Feb 28, 2009 01:00 PM

            I used to have a Solait that I used quite often. For yogurt I put it on a heating pad, but the idea is that if it is the right temp to begin with, the wall of the "holder" will maintain the right temp. I must still have it around somewhere, though I replaced it years ago with an electric one. The Solait is a perfect example of simple manufacturing.

            1. re: Jane917
              Pammellam Feb 3, 2010 05:14 PM


              My sister has seen them for sale in junk sales and the like in Montana. I have one, but I put really hot water in the "holder" to heat it up. DON'T do that. It got ruined because it partly melted or expaned or whatever. I can still use it, but since the holder has expanded a bit, it is hard to get the jar in and out.

              They are great because the heat of the milk, remember you do have to heat your milk a bit for yogurt) will make the yogurt or any other kind of "cheese" that you can make with a Solait. I just love mine and have made many different kinds of cheese:: sour cream, cream fresh, etc. etc. All you need is the proper "starter". You don't have to buy starter, really, ...I mean just the starter. If you like buttermilk, for example, just keep a bit of buttermilk aside to make a new batch. Also, this is something I found out, the starter for buttermilk is the same for cream fresh, so if you use cream instead of milk and then use the buttermilk starter, you will get cream fresh.

              I would love to get a new Solait, but I can't find one here in Japan, where I am located..... Go to junk sales or go through junk shops. You might find one.



            2. re: eli2910
              brianknowles Aug 9, 2013 05:03 AM

              This is a very long shot! We have the Solait holder but have broken the jar. Do you still have your jar or any tips to pass on as to where to get one? Thanks

              1. re: brianknowles
                Pammellam Aug 9, 2013 09:16 PM

                Hi. I still have the container and the jar.

                My container is a little wonky because I poured hot water in it once to warm it up. Don't do that!! I have the cookbook too.

                I have no tips where to find a jar except you might be able to fit in a mason jar. Take the container to the supermarket and see if a mason jar fits. As long as it fits you can use it. The hight is not so important.

                I have been looking for a replacement to the container. l love it. Even if my container is a bit wonky, I still can use it and it makes great yogurt or anything like that.

                ....if you want to get rid of your container..... I'll buy it!

                1. re: Pammellam
                  brianknowles Aug 12, 2013 10:43 AM

                  Thank you very much for replying..I bought my Solait Yoghurt maker many years ago in San Francisco and was sad when Solait went out of business. And even more sad when I stupidly smashed my jar. I have carried the container all over on our travels - Switzerland, France and Italy - trying to find one that will fit but to no avail. I manage with something that is ALMOST right but long to find the proper one. So, no, I don't want to part with my container! And if you should by any chance find a jar I would be so grateful if you would let me know. We have friends in several places in your very lovely country and I could arrange to have it sent to me (or brought to me).
                  Warm regards and please keep me in mind...
                  Caro Knowles in England

                  1. re: brianknowles
                    FeWill Aug 12, 2013 01:30 PM


                    For all of you looking for jars, I found ones that fit on line. Unfortunately, you have to buy a case of 12. Here is a link to some jars:


                    These were cheaper than what I got...

                    I got my jars here, but the tops had a liner that I had to remove. Probably why mine were more expensive!


                    Good luck.

                    1. re: FeWill
                      Pammellam Aug 12, 2013 09:58 PM

                      Are the jars you recommend, but didn't buy, are they the same size? Are you sure?

                      1. re: Pammellam
                        FeWill Aug 12, 2013 10:20 PM

                        I can't guarantee they are. What I would say from my research is that it is about the lid size, which I believe both of these sites' info says they are the same. The ones that I purchased were much more expensive and I had to remove the liner on the top of the lid. But other than that, I love having extra jars as I can have different yogurts going and always have a clean jar to make another batch.

                        You will just need to do your own research to get comfortable with the product. Sorry I can't help you more. Good luck.

                        1. re: FeWill
                          Pammellam Aug 12, 2013 11:36 PM

                          Thanks. Finding these jars is a great set forward.

                    2. re: brianknowles
                      sr44 Aug 12, 2013 01:55 PM

                      Here in the US, I used a large jar that I had bought filled with grape leaves for stuffing.

                      1. re: brianknowles
                        Pammellam Aug 12, 2013 09:40 PM

                        Hello Caro

                        Well, I had to try! I once found a glass jar that was almost exactly the same size of the original container but I don't know what I've done with it. I will keep my eye out for you.

                        What is it about this wonderful appliance? Everyone who has one loves it and wants to hang on to it. In many ways, it's beautiful and simple lines are perfect.

                        Do you have the cookbook? I use mine often. If you ever find the outside white shells without a jar, let me know and I'll buy that!

                        Pamela in Japan

                        1. re: brianknowles
                          Pammellam Aug 12, 2013 11:39 PM

                          I don't know if you saw this. Someone found jars that might fit. But you have to buy 12.


                  2. d
                    deep Feb 4, 2010 07:41 AM

                    Just make sure when using buttermilk as a starter you don't use "acified buttermilk" which is just made from acid and milk rather than being a culture for lactococcus lacti (or streptococcus lactis). Adding this will just give you a slightly soured milk that will probably spoil.

                    Creme fraiche and sour cream can both be made using buttermilk culture because they also are soured by the lactic acid of l. lactis. However, creme fraiche has a much higher fat content so you should start with heavy cream instead of milk, and for sour cream you should use a regular creme.

                    Yogurts use different bacteria and this differs between manufacturers such as l. bulgaris and l. thermofilus (you can usually look on the labels to see what bacteria they use). Choose a plain yogurt you like in order to use as the culture.

                    Or pick one that has "beneficial" bacteria (such as l. acidphilius or b. regularis), just keep in mind while there may be some possibility for the claims that these bacterial can help certain health problems (such as preventing yeast infections or regulating your digestive system) there is not any good solid evidence so far. But they will taste just fine and at least if you make your own you don't have to continually pay the high prices for it. ;)

                    17 Replies
                    1. re: deep
                      josey124 Feb 4, 2010 09:09 AM

                      I have a yogurt maker (yolife) and was wondering if anybody has recipes for creme fraiche (quantities) and quark. I have looked online for quark recipes and tried one but it didn't work. The recipe was a buttermilk / milk mixture that didn't look or taste like quark at all.

                      1. re: josey124
                        deep Feb 4, 2010 10:27 AM

                        I've never made quark but I know it's a lactic acid made cheese, but it uses a different bacteria (mesophilo lactococcus) than yogurt, so I'm not sure where you would get a starter unless you can buy quark that still is a viable culture. As for what sort of dairy product you use (milk, cream, ect) this depends on the fat content you want your quark to be. Since I'm pretty sure quark is a name for a number of similar but regional dishes I have no idea what you think quark should be so it would be hard to recommend something.

                        As for the creme fraiche. I think it's usually about 1 tbs. of buttermilk for every cup of heavy creme. If you use sour cream I believe the amount is higher, but I don't remember the exact quantities since I don't use it except in a pinch.

                        When it comes to using starter it's never absolutely to get measurements super exact. The amount of bacteria in buttermilk, yogurt, or sour cream is extremely variable. I usually just eye the measurements myself.

                        1. re: deep
                          josey124 Feb 5, 2010 08:12 AM

                          I will try that. Thanks!

                        2. re: josey124
                          jepeverill Aug 28, 2011 12:30 PM

                          Hi There

                          This is a belated response to your entry about the Solait Yoghurt Maker. I have one. I also have a place near me(Tampa) where I can buy new jars and lids to go inside. The problem is I want to buy more and as you can see, they are not available, since the outfit in New Haven went out of business(I think). You don't hardly need it to make yoghurt but I use it constantly to make authentic Creme Fraiche. You don't need the "starter" or buttermilk. Mine is BETTER. You take heavy cream and put in a tablespoon of full-fat sour cream, mix, put it away in the cubpoard for 24 hours or even less(overnight), and then put the jar in the fridge. It is JUST LIKE the CF I get in France(I live there part of the year). Buttermilk is not the way to go. like a response. and wish I could find a couple to give to my kids.

                        3. re: deep
                          jepeverill Aug 28, 2011 12:29 PM

                          Hi There

                          This is a belated response to your entry about the Solait Yoghurt Maker. I have one. I also have a place near me(Tampa) where I can buy new jars and lids to go inside. The problem is I want to buy more and as you can see, they are not available, since the outfit in New Haven went out of business(I think). You don't hardly need it to make yoghurt but I use it constantly to make authentic Creme Fraiche. You don't need the "starter" or buttermilk. Mine is BETTER. You take heavy cream and put in a tablespoon of full-fat sour cream, mix, put it away in the cubpoard for 24 hours or even less(overnight), and then put the jar in the fridge. It is JUST LIKE the CF I get in France(I live there part of the year). Buttermilk is not the way to go. like a response. and wish I could find a couple to give to my kids.

                          1. re: jepeverill
                            FeWill Jan 15, 2012 07:51 AM

                            I have a Solait yogurt maker as well. I would love to get another jar for it just in case mine breaks. Can you give a name and contact information of the store that has these in Tampa. Thanks

                            1. re: FeWill
                              Mariquail Apr 1, 2012 03:24 PM

                              H! Do you have instructions for the solait? My really good friends have one but no directions, and I wanted to find them instructions as a kitchen warming present. Let me know! jaelly_bean at yahoo dot com

                              1. re: Mariquail
                                FeWill Apr 2, 2012 05:29 PM

                                Hi, I do have instructions and I could fax them to you if you like, but making yogurt is really easy.
                                You just heat 4 cups of milk to 180, then let it cool to 120. Then you will add your starter, which you can buy in the dairy section of most stores, but certainly a store like Whole Foods. Make sure the starter has completely dissolved. I mix mine in a wine glass as I can see if it has dissolved.
                                I pour the milk into the glass jar then add the starter, mix well and put the jar into the insulated container. Don't disturb, and leave for 3.5-4 hours. Remove the jar and in the Frig. Once you have done this once, you can use about 2 tablespoons of your yogurt as the starter (mix it with a little of the warm milk first and then add to the 4 cups of milk at 120 degrees). I like my yogurt not too strong and less firm so I do 3.5 hours. The longer you let it sit the stronger and firmer it gets. It will also firm up when you place t jar in frig.
                                Should you not want your yogurt maker, I too would love to purchase it. Hope this helps.

                                1. re: FeWill
                                  elbe4777 Sep 22, 2012 08:23 PM

                                  Hi! I'm just signing on as I pulled out my maker for the first time in a while - ready to make yogurt but the instructions are missing. I read your instructions and they are good, but wondered if you'd be willing to fax (or share with me by other means) the instructions you mentioned? I am so disappointed that I have lost the entire book, but primarily the yogurt. Thank you for all of the information you provided-very helpful!

                                  1. re: Pammellam
                                    elbe4777 Sep 23, 2012 05:38 AM

                                    No, I have enjoyed using it over the years and though I sometimes go for months without using always go back to it. Good luck with your search and if I ever see one second hand, I will buy and let you know.

                                    1. re: elbe4777
                                      Pammellam Sep 24, 2012 12:54 AM

                                      Oh, well, I had to ask!!

                                      I have a manual and I will try to scan it. Give me a couple of days as I am sort of busy. We will figure out a way to get it to you. The manual is wonderful. Full of information and I use it all the time. My Solait is partially broken.... woe is me...


                                      1. re: Pammellam
                                        elbe4777 Sep 24, 2012 03:07 PM

                                        I am sorry about your Solait - I was serious about keeping my eyes open - you never know... I would really appreciate the manual, but the yogurt instructions would be on the top of my list if it would be less troublesome to send just that one.

                                        Thanks again!

                                        1. re: Pammellam
                                          elbe4777 Sep 26, 2012 04:16 PM

                                          No need to scan to me because I found the booklet! Now we just need to find you a new Solait!!!

                                          I really do appreciate you offering to help me.


                                      2. re: elbe4777
                                        FeWill Sep 24, 2012 05:01 PM


                                        I've been out of town and just saw your request for instructions for yogurt. If you give me a fax number I will try and fax it tomorrow. --FeWill

                                        1. re: FeWill
                                          elbe4777 Sep 25, 2012 04:43 PM

                                          Hi! And thank you!!! I have just started a new job and do not know the fax number, but will get it tomorrow and e-mail it to you. Thanks again! elbe

                                          1. re: FeWill
                                            elbe4777 Sep 26, 2012 04:14 PM

                                            Hi! Thank you so much for the offer - but I found my booklet! It had fallen behind some cookbooks. Lucky me!

                                            Thank you again for offering to help me.


                                        2. re: FeWill
                                          ljs975 Aug 20, 2013 01:15 PM

                                          I am new to the sight and came across your response -- I too am in need of instructions which were lost in a move. Appreciate all you can do to get instructions to me. Thanks.

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