So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker with 7
Glass Jars. It seems to have what I need i.e., timer, see-through top, glass
jars --$24.95.

Does anyone use this or some others I should check out? I thought about
using normal kitchenware, as shown on some websites, but I can't find a good
consistent, reliable heat source around here. Thanks,

frog

On 2010-04-20 10:10:19 -0700, frogliver said:

> So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
> with 7 Glass Jars. It seems to have what I need i.e., timer,
> see-through top, glass jars --$24.95.
>
> Does anyone use this or some others I should check out? I thought about
> using normal kitchenware, as shown on some websites, but I can't find a
> good consistent, reliable heat source around here. Thanks,

I had a Salton yogurt maker over 20 years ago. The truth is the machine
is not asked to do very much. For me it worked perfectly, consistently.
I used it once or twice a month for a year or two. Then I got bored
with yogurt.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Tue, 20 Apr 2010 10:56:11 -0700, gtr > wrote:

>On 2010-04-20 10:10:19 -0700, frogliver said:
>
>> So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
>> with 7 Glass Jars. It seems to have what I need i.e., timer,
>> see-through top, glass jars --$24.95.
>>
>> Does anyone use this or some others I should check out? I thought about
>> using normal kitchenware, as shown on some websites, but I can't find a
>> good consistent, reliable heat source around here. Thanks,
>
>I had a Salton yogurt maker over 20 years ago. The truth is the machine
>is not asked to do very much. For me it worked perfectly, consistently.
>I used it once or twice a month for a year or two. Then I got bored
>with yogurt.


I have a Salton, but it is a one quart unit, not the sort with jars.
It works flawlessly and I am not pouring measured amounts into little
cups.

I know you can make yogurt in the oven with the light on, or with a
heating pad or any number of other ways, but I have gotten the
simplest, most consistent results with the Salton. Check out garage
sales or Craig's list if you want to save money on a unit.

You are right...it doesn't do much. All it is is a bucket that is
placed in an insulated heating sleeve.

We vary the yogurt based on what sort of milk we have around at the
time, and we also use some dried milk to beef up the consistency.

Everyone has an opinion as to what to use for "seed," and the most
dependable (for me) is a purchased culture. I have a few small
containers of plain, multi-culture yogurt that I get on sale and just
use a bit of that. They last pretty much forever, even way past the
use date. But we only make yogurt once, or at most, twice a week. If
you make it often you can use your own makings as the seed culture for
awhile, until you notice that a batch just isn't as yummy as the
previous ones, then go back to a purchased seed culture.

Boron

On Tue, 20 Apr 2010 14:06:24 -0400, Boron Elgar
> wrote:

>On Tue, 20 Apr 2010 10:56:11 -0700, gtr > wrote:
>
>>On 2010-04-20 10:10:19 -0700, frogliver said:
>>
>>> So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
>>> with 7 Glass Jars. It seems to have what I need i.e., timer,
>>> see-through top, glass jars --$24.95.
>>>
>>> Does anyone use this or some others I should check out? I thought about
>>> using normal kitchenware, as shown on some websites, but I can't find a
>>> good consistent, reliable heat source around here. Thanks,
>>
>>I had a Salton yogurt maker over 20 years ago. The truth is the machine
>>is not asked to do very much. For me it worked perfectly, consistently.
>>I used it once or twice a month for a year or two. Then I got bored
>>with yogurt.
>
>
>I have a Salton, but it is a one quart unit, not the sort with jars.
>It works flawlessly and I am not pouring measured amounts into little
>cups.
>
>I know you can make yogurt in the oven with the light on, or with a
>heating pad or any number of other ways, but I have gotten the
>simplest, most consistent results with the Salton. Check out garage
>sales or Craig's list if you want to save money on a unit.
>
>You are right...it doesn't do much. All it is is a bucket that is
>placed in an insulated heating sleeve.
>
>We vary the yogurt based on what sort of milk we have around at the
>time, and we also use some dried milk to beef up the consistency.
>
>Everyone has an opinion as to what to use for "seed," and the most
>dependable (for me) is a purchased culture. I have a few small
>containers of plain, multi-culture yogurt that I get on sale and just
>use a bit of that. They last pretty much forever, even way past the
>use date. But we only make yogurt once, or at most, twice a week. If
>you make it often you can use your own makings as the seed culture for
>awhile, until you notice that a batch just isn't as yummy as the
>previous ones, then go back to a purchased seed culture.
>
>Boron

I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
lids. I think I bought the Salton for the cups. I am sure that both
of them came from yard sales or thrift shops.

My oven has a proof setting and I have made yogurt that way.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

FYI A little research has lead me to websites that explain using a Crockpot
to make yogurt. Looks easy and I won't have to obtain another gadget since I
have a Crockpot. Thanks for your responses.

frog



"The Cook" > wrote in message
...
> On Tue, 20 Apr 2010 14:06:24 -0400, Boron Elgar
> > wrote:
>
>>On Tue, 20 Apr 2010 10:56:11 -0700, gtr > wrote:
>>
>>>On 2010-04-20 10:10:19 -0700, frogliver said:
>>>
>>>> So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker
>>>> with 7 Glass Jars. It seems to have what I need i.e., timer,
>>>> see-through top, glass jars --$24.95.
>>>>
>>>> Does anyone use this or some others I should check out? I thought about
>>>> using normal kitchenware, as shown on some websites, but I can't find a
>>>> good consistent, reliable heat source around here. Thanks,
>>>
>>>I had a Salton yogurt maker over 20 years ago. The truth is the machine
>>>is not asked to do very much. For me it worked perfectly, consistently.
>>>I used it once or twice a month for a year or two. Then I got bored
>>>with yogurt.
>>
>>
>>I have a Salton, but it is a one quart unit, not the sort with jars.
>>It works flawlessly and I am not pouring measured amounts into little
>>cups.
>>
>>I know you can make yogurt in the oven with the light on, or with a
>>heating pad or any number of other ways, but I have gotten the
>>simplest, most consistent results with the Salton. Check out garage
>>sales or Craig's list if you want to save money on a unit.
>>
>>You are right...it doesn't do much. All it is is a bucket that is
>>placed in an insulated heating sleeve.
>>
>>We vary the yogurt based on what sort of milk we have around at the
>>time, and we also use some dried milk to beef up the consistency.
>>
>>Everyone has an opinion as to what to use for "seed," and the most
>>dependable (for me) is a purchased culture. I have a few small
>>containers of plain, multi-culture yogurt that I get on sale and just
>>use a bit of that. They last pretty much forever, even way past the
>>use date. But we only make yogurt once, or at most, twice a week. If
>>you make it often you can use your own makings as the seed culture for
>>awhile, until you notice that a batch just isn't as yummy as the
>>previous ones, then go back to a purchased seed culture.
>>
>>Boron
>
> I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
> lids. I think I bought the Salton for the cups. I am sure that both
> of them came from yard sales or thrift shops.
>
> My oven has a proof setting and I have made yogurt that way.
> --
> Susan N.
>
> "Moral indignation is in most cases two percent moral,
> 48 percent indignation, and 50 percent envy."
> Vittorio De Sica, Italian movie director (1901-1974)

On Apr 21, 3:10*am, "frogliver" > wrote:
> So far I have looked up the Salton YM7 42-Ounce Electric Yogurt Maker with 7
> Glass Jars. It seems to have what I need i.e., timer, see-through top, glass
> jars --$24.95.
>
> Does anyone use this or some others I should check out? I thought about
> using normal kitchenware, as shown on some websites, but I can't find a good
> consistent, reliable heat source around here. Thanks,
>
> frog

Hi Frog,

Purchased a Tefal La Yaourtiere maker recently - turns out a superb
product. Also comes with 8 individual portion glass jars, which I
think is pretty neat.

Kind Regards,
Brian Anasta

On 2010-04-20 20:32:35 -0700, frogliver said:

> FYI A little research has lead me to websites that explain using a
> Crockpot to make yogurt. Looks easy and I won't have to obtain another
> gadget since I have a Crockpot. Thanks for your responses.

The internet use to have plenty of info. Now it has too much. Can you
relay a link to the the recommendations you intend to pursue?
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll

On Tue, 20 Apr 2010 18:33:20 -0500, The Cook >
wrote:

>I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
>lids.

How do you do it w/o the lids? I haven't used mine in forever and
don't have any lids either. I think the last time I made yogurt in
it, I used canning jars. Well, I don't have the canning jars anymore
so I'm curious about your method. TIA

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 21 Apr 2010 07:42:23 -0700, gtr > wrote:

>On 2010-04-20 20:32:35 -0700, frogliver said:
>
>> FYI A little research has lead me to websites that explain using a
>> Crockpot to make yogurt. Looks easy and I won't have to obtain another
>> gadget since I have a Crockpot. Thanks for your responses.
>
>The internet use to have plenty of info. Now it has too much. Can you
>relay a link to the the recommendations you intend to pursue?


Here is a very easy to follow set of instructions:

http://www.nourishingdays.com/?p=912

Boron

On Wed, 21 Apr 2010 07:51:07 -0700, sf > wrote:

>On Tue, 20 Apr 2010 18:33:20 -0500, The Cook >
>wrote:
>
>>I have a 1 quart West Bend and a Salton with 6 milk glass cups, no
>>lids.
>
>How do you do it w/o the lids? I haven't used mine in forever and
>don't have any lids either. I think the last time I made yogurt in
>it, I used canning jars. Well, I don't have the canning jars anymore
>so I'm curious about your method. TIA


Actually I have never used it. I always use my 1 quart. I would
probably put some foil or plastic wrap over the jars. Guess I need to
try it but I really don't eat it by the jar. I use it to make
smoothies or tzatziki.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 2010-04-21 08:13:32 -0700, Boron Elgar said:

>> The internet use to have plenty of info. Now it has too much. Can you
>> relay a link to the the recommendations you intend to pursue?
>
> Here is a very easy to follow set of instructions:
>
> http://www.nourishingdays.com/?p=912

Thanks!
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll