Need recommendations for yogurt makers

[matt819]

I've become something of a yogurt fanatic in recent months. So. . . I decided to start making my own. First attempt, without a yogurt maker, was a flop. I think I need one. The light on in the oven idea didn't work - nor did the light. And the lowest temp in my over is 170. So I really think I need a yogurt maker.

Recommendations?

Requirements (maybe): Glass. Making 2 quarts at a time. I use raw milk - fresh, direct from the farm, and cheaper than store bought. Just plain yogurt, no flavors. I have the starters. Not too expensive. (To give you an idea of budget, I just bought a Mr. Coffee espresso maker for $80 rather than spending $300 plus on a Breville or deLonghi. It's not fancy, and the first one didn't work, but it's okay now - same idea with yogurt maker.) Regular yogurt, not Greek.

If you have any idea how I can get the milk/starter mix up to 110 or so without a yogurt maker, please tell me. I mean, after all, people have been making yogurt for centuries without machines. That said, they also had the time (and servants?) to keep the fire under the yogurt for hours on end. I don't. (No time, no fire, no servants.)

BTW, I've done kefir twice. Success - doesn't need to cure at anything more than room temp.

As I said, I have cultures - a couple from the local coop and online from (I think) Cultures for Health. I'm open to other suggestions.
Prefer Bulgarian.

Thanks.

[lettucebe]

1. I make yogurt every week

Absolutely love fresh homemade yogurt. I have a yogurt maker but do not use it. I found it to be a giant pain since I prefer Greek yogurt and it needs to drain after making (ridiculously awful to empty those little glass jars and then have to clean them and refill). If you like regular yogurt, you'll probably like a yogurt maker. They can be found at Goodwill (I've seen lots) on the cheap.

I use my dehydrator -- removed the shelves and just place the bowl inside at about 110-115 degrees and leave overnight.

For starter I use a few tablespoons of yogurt from the last make (so don't need to buy starter). You can also just buy a plain yogurt that has active cultures and use that (I've used an entire carton of yogurt down to a couple tablespoons, both work).

Hope this helps. My method is raise temp to 175 - 195, reduce temp to 115 (I don't go all the way to 110 because adding the yogurt culture reduces the temp). The goal is about 110 degrees for 8-12 hours. Watch and stir the entire time (I make a gallon at a time so it takes an hour or so to complete).

[hlthe2b]

3. I make 2 gallons/week then use the following to convert half to best Greek yogurt you'll ever try

I also use it to soak beans and as a general "fine" colander

Euro Cuisine Greek Yogurt Maker with Stainless Steel Strainer
available on amazon...

[Major Nikon]

6. I have the same one

Before that I was using cheesecloth and a colander. This works much better.

[hlthe2b]

2. Absolutely as one who makes 2 gallons/week for more than 3 years....

and have done it every way possible (from heating pad in a cooler to commercial machines), my absolute
best way--whether big or smaller batches is the

Instant Pot 6-in on Duo. Other instant pots models and knock-offs do not always have the yogurt function, so be careful.

I'll see if I can dig up my previous posts on this...

https://www.democraticunderground.com/?com=view_post&forum=1157&pid=73065

[Major Nikon]

4. My recommendation is to not get a dedicated yogurt maker

There's many different types of devices and methods you can use to make yogurt. Many of these devices will perform other tasks as well , yet still do a great job of making yogurt.

One of the easiest and perhaps most versatile devices is a sous vide circulator. It does a great job of making yogurt and it's able to hold a water bath to a precise temperature which makes making yogurt easy.

Just put your milk into 1 or 2 quart mason jars, leaving some head space for your culture. Put the lids on and place into a water bath filled with hot tap water (I use a big polycarbonate tub from the restaurant supply). Set your circulator to 180F and let the milk come up to that temperature (time depends on what size jars you use). Remove the jars and let cool to about 110-115F. It's critical the temp does not exceed 115F before you pitch with your yogurt culture. After pitching, seal the jars again and place back in the water bath set to 112F. After a few hours you will have yogurt. If you like you can strain into Greek yogurt.

The best thing about using a sous vide circulator is it doesn't take up much space and can be used for all sorts of other types of things.

[dem in texas]

5. NYT just had an article about making yogurt in Instapot

Years ago, I used to make yogurt, I used one little yogurt maker with glass cups, I really liked it, used it till it finally died. Then I got a maker with no heat, just an insulated jug, made a quart at a time, it was okay, but not as reliable as the older one.

Kids grew up and we didn't eat so much yogurt, but I still wanted good yogurt. I went through a lot of brands and finally found one that I really like, it is FreAnna, it is Dutch style yogurt, thin and runny like Yoplait. It is made in New Mexico, so it may not have wide distribution. Other people must like it too, because when we go to buy it at our favorite healthy food store, it is sold out many times.