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OT - Yogurt Maker

I'm making soy yogurt using a crockpot with the direction from:

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or:
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I've only made it a few times, and I really don't know what I'm doing :-). It seems to me that the crock cools off too quickly. The low and warm settings are too hot (above 115 degrees F), so I tried laying a heating pad on low on top of the towels or immediately on top of the crock (under the towels). At night that is also too cool. I add one packet of plain gelatin as a thickener (soy yogurt does not get as thick as dairy yogurt, so one must use some kind of thickener). I do get something like yogurt after ~14 or more hours. It is actually tasty and somewhat effervescent -- sort of like a heavy cream.

I've heard that some folks use warm water jars in a Styrofoam cooler (which again would need replacing to keep the correct temperature) or an oven pilot light. We keep our oven's pilot light off, to save on fuel and it is a bear to light (remove a big, heavy drawer; light it; replace the big, heavy drawer) so I don't want to use it.

I've discussed the above with my DH and he thinks that I should get a yogurt maker. So, do any of you have a yogurt maker? If so:

  • Which brand/model do you have?
  • How much yogurt does it make at a time?
  • How well does it work?
  • What feature do you like?
  • What feature do you dislike?

Thanks,

Reply to
Bev in TX
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This is a recipe my son sent. Lots of info if you read through it:

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Let us know how you make out-- Anna Belle

Reply to
Anna Belle

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That one uses an oven heated to 120 deg. F, so I won't be using it. However, it does indicate that it is normal to have a good quantity of whey, so perhaps my latest batch of yogurt is more normal than my earlier ones. I may switch to a different thickener in hopes of removing the grainy texture that I am getting with the gelatin. I haven't decided on what to use yet.

Reply to
Bev in TX

I use a big bowl.

Heat a quart of milk on the stove to 180 degrees and then let it cool down, stirring occasionally, to 120 degrees.

Then whisk in 1/4 C of plain yogurt with active cultures (my favorite is okios greeks style plain yogurt).

Pour it into a bowl (I use a glass mixing bowl) and put it into the dehydrator set to 115 degrees.

Check it at three hours. If it's still too thin wait another 15 minutes and check again.

One thing to be aware of, ultra-pasturized milk does not work as well, so check the milk carton before buying.

marcella

Reply to
Marcella Peek

Thanks Marcella, I'll give that a try. I've been letting it go down to blood heat before adding the yoghurt culture, maybe it's too low.

Diana - PA

Reply to
PhillyQuilter

Bev, Granular gelatin needs to swell before it can dissolve. Since you want the milk to stay warm try adding the gelatin to the warm milk, quickly mix it in really well then cover it back up and let it sit for a few minutes. Then add your starter mix and see if the resulting yogurt is less grainy. ~*~ Jeri

Reply to
Jeri

I did know that and one time I did melt the gelatin in the microwave, letting it cool a bit before I added it to the warm soy milk. However, I timed things wrong last time (read the wrong temperature off the thermometer using computer glasses), so I did not heat the gelatin as much so it may not have fully dissolved.

Reply to
Bev in TX

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