Solait yogurt maker
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.
thanks!
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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. ;)
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re: deep
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.
Thanks!-
re: josey124
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.
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re: josey124
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.
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re: deep
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.
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re: Mariquail
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.-
re: FeWill
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!
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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...
Cheers!!
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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.
Thanks,
Eli›2 Replies-
re: eli2910
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.
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re: Jane917
Pammellam
Feb 3, 2010 05:14 PM
Hi.
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.
Cheers!
Pam
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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.
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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
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re: mary ann gifford
Hi,
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-
re: rkphillips
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
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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!
