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Page Contents:
-EuroCuisine Automatic Yogurt Maker
-Yogurt Cheese Funnel & Strainer
-Donvier Extra Jars
Related Pages:
-Ice Cream Makers
-Cheesecloth, Strainers, Colanders
-Fantes.com Main Page
Yogurt Makers
Follow the instructions that come with your yogurt maker, and purchase
the correct ingredients after you read those instructions.
· The basics: Milk and a Starter.
· For milk, you can use skim, 1%, 2% or whole, liquid, or powdered
with liquid added, or a combination of your choice that, with a little
experimentation, you can perfect to your taste preferences.
· The lower the milk-fat content, the thinner the resulting
consistency. If you are using raw milk, or milk that has been refrigerated
for some days, boil it for a few minutes, then let it cool before using, as
the heat would otherwise kill the bacteria cultures. It works best to add
starter to milk that is at room temperature.
· For the "starter", get a jar of yogurt from the store, taking care
to check that it has live bacteria cultures, that it's plain (not flavored),
and that it is not yet expired; the bacteria becomes weaker with time. If
you prefer, you can use dried yogurt culture, available at natural food
stores.
· Stir the starter and milk together thoroughly and gently. If the
starter is mixed too vigorously, or unevenly, it will affect the ability of
the bacteria cultures to grow and, thus, the results.
· It takes about 8-10 hours to make yogurt; shorter for a thinner
consistency, longer for a thicker one, but watch it, because if left in the
machine too long, too much of the curd and whey will separate and cannot be
reunited. It will also become more sharp-tasting when left in the machine a
longer time.
· Another way to make the yogurt thicker is to strain it using
cheesecloth or a colander, letting it drip for a couple hours.
· Chill for 3-4 hours before serving. If a small amount of watery
liquid (whey) develops on top, it is of no consequence; just mix it in or
drain it off. Add flavoring or fruit just before serving.
· Use the new yogurt as soon as possible; over time, it will become
tart and the yogurt cultures will grow weak and ineffective. Plain yogurt
will keep for up to 2 weeks in the fridge; less for flavored yogurt.
· One more thing. Be sure that all utensils are perfectly clean
before using them, or your outcome will not be as expected. |
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EuroCuisine Automatic Yogurt Maker
$39.99
#12277
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9-1/2" diameter,
6" high overall,
Seven 6-oz glass jars,
Jars are dishwasher safe
Plastic screw-on lids,
Timer with auto shutoff,
Power-on indicator light,
UL Listed 120v, 60hz, 15 watts,
3 year limited warranty
China |
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Mike's Famous Yogurt Cheese Funnel
$11.95
#1414
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5-1/4" top diameter,
3-1/2" high,
Very fine heavy gauge nylon mesh inside a heavy plastic outer skin
USA |
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Donvier Yogurt Cheese Maker $14.99
#1626
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5-3/8" square top,
4-1/2" deep,
Heavy gauge stainless mesh on strainer,
Storage lid
China |
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Donvier Electronic Yogurt Maker #12245
Discontinued by manufacturer |
LCD digital display with electronic timer,
Warning beep 10 & 5 minutes before automatic shut-off,
Thermometer/stirrer,
8 durable poly 6-oz lidded jars,
1 year limited warranty,
Recipes included,
UL Listed 120V 60Hz 13W,
11-1/2" wide, 6" deep, 4-1/2" high,
China |
| Extra 8-Jar Pack $13.99
#12239
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8 durable poly 6-oz jars,
3-3/4" high,
2-1/2" top diameter,
2-1/8" bottom diameter,
8 airtight lids
China |
Memorabilia
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Salton YM-9 Yogurt Maker #7222
Discontinued by manufacturer |
1 qt capacity,
Thermostatically controlled
"Time Out" reminder dial,
Built-in measuring spoon,
Recipes included,
1 year limited warranty,
UL Listed 120V 60Hz 9W,
8-3/4" high, 6" round,
China |
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