Anyone use Yogurt Makers?

[hipmama]

I have the Euro, and love it. It's a little time consuming setting up but that's part of the fun- never made yogurt with cows milk in it but have done great with soy and hemp milks in there. Want to experiment with rice milk and use a little bit of agar agar to thicken it up.

[bmccasland]

I missed going to Farmer's Market yesterday (one looonnnnggg meeting) to get milk from my local dairy, so I'll have to put off the yogurt crockpot experiment for a week. He pasteurizes but not homoginzes his milk, so even the skim tastes creamy (just have to remember to shake the jug every time).

[malkin]

I cultured out of the most recent batch for about a couple years. It was still going strong, but there was one of those accidents with a gravitational surge in the kitchen, so I started over.

The maker I use is branded Salton, and a quart canning jar fits inside it.

[smilingcat]

I also have the EuroCuisine. But my partner doesn't like the style of yogurt I make. so the equipment is collecting dust. Maybe I just need to add simple syrup to the milk...

I prefer the European style with the tang.

[malkin]

I've found that starting with a more sour yogurt to begin with produces (surprise!) more sour yogurt!

[badger]

if you don't want the sourness of the yogurt, try putting inulin in next time (you should be able to buy it at places like Whole Foods). It's a pre-biotic, so it's beneficial in yogurt, it's literally like sugar so it'll cut down on the "sourness".

Hipmama, how do you make yogurt with hemp/almond/soy milk? I tried once with soy and it just curdled. I know it needs something in it, I believe a type of sugar. Do you use a particular brand?

[hipmama]

Badger-I use Edensoy for the soy milk and living harvest hemp milk - for sweetener I use agave nectar or maple syrup, depending on what flavor I'm going for. Never had it curdle- are you watching your heating temp?

[OakLeaf]

Hipmama, how do you make yogurt with hemp/almond/soy milk? I tried once with soy and it just curdled. I know it needs something in it, I believe a type of sugar. Do you use a particular brand?

It's the opposite - you need to use UNsweetened soy milk or the culture won't take.

+1 on Edensoy because (1) their quality control is SOOOOO much higher than the others (they actually test regularly for GMO contamination!) and (2) it's less diluted so you're getting a thicker yogurt and a better value for your money. Of course homemade soy milk will be even less diluted and way less cheaper and wasteful.... but it's just too much of a PITA for me.

I've got to try hemp milk now! I didn't think it would culture. Grain milks won't.