Yogourmet Multi Electric Yogurt Maker with CBA Starter
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List Price: Category: Health Care See more product details |
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Customer Reviews of Yogourmet Multi Electric Yogurt Maker with CBA Starter
Customer Review: House unusually cold or hot? This device won't work
Summary: 2 Stars
As another reviewer stated, for the price this device should have a thermostat! The temperature of your ROOM determines the temperature of the fermentation. You don't need a $50 device to achieve that.
We live in the northern US and keep our house at 60° in the winter. The instructions note the difficulty of using the product if it's Summer and you don't have air conditioning. It also mentions that if your room is colder it will take "longer." How MUCH longer? Hours, days, weeks?
My first batch of yogurt didn't start to "take" after 18 hours in the machine. At first I thought there was something wrong with my ingredients or that I'd done something else wrong. I made vanilla ice cream (sorta) with the batch and restarted ...
I reread the instructions and followed them to the letter. After 8 hours there was still no sign of thickening. I heated my oven to "warm" and set the yogurt maker on the open door. After a few minutes I turned the oven off. I came down every hour to turn the oven on for another few minutes. After another 4 minutes I checked and the yogurt was perfect. Next time I'll try putting the machine in a cooler with some hot towels.
Sheesh!
Customer Review: Amazing Yogurt Maker
Summary: 5 Stars
This thing does what it's supposed to do: make amazing yogurt. The starter is fantastic and it really only does take about 4 to 5 hours for the fermentation. Key points to consider:
1. Make sure the water is lukewarm when adding to the water bath.
2. Ensure the powdered milk (optional) is added prior to the warming process; and, since it contains casein, it is difficult to get into solution so keep stirring throughout the milk warming process.
3. Be sure to thoroughly cleanse/sterilze the container prior to adding the warmed milk with cultures as you don't want cross-contamination of other bacteria. Either use a 10% bleach solution, let sit for 10 minutes, then rinse thoroughly, or use some hot water to rinse the inside prior to the milk and culture addition.
4. Skim milk tends to be a little more tart. 2% may be a better choice depending on taste.
5. Add Vanilla, and other flavors, ONLY after the yogurt has chilled. I did not do this but thought it best to warn others.
I did not try making the cheese or the greek style yogurt yet. I am sure I'll be pleased with the end product.
Customer Review: A very happy yogurt maker here.
Summary: 5 Stars
I'm extremely pleased with the Yogourmet yogurt maker. Once my yogurt is done and chilled, I dump it into a cheesecloth-lined colander and drain off the whey to make a Greek-style yogurt or yogurt cheese. Because of this, the makers that use the little, single-serving containers just aren't practical for me. I was so thrilled when I came across this two-quart maker, that I snapped one right up. I really like the way that it uses water inside the heater compartment to insure consistent heat around the yogurt container. I am also enjoying the starters that came with the maker. This is the first time in over forty years of making homemade yogurt that I've ever used commercial starter. I've always used a little of my previous batch as starter, and I continue to do so - just using the starter packets occasionally. The commercial starter seems to make very consistent yogurt. I also purchased a second container so that I can set a new batch while the first container is still in the fridge with the last of the previous batch in it.Customer Review: less than a year and it's overheating
Summary: 2 Stars
When we first got this, it worked great, we left it overnight and it created great yogurt. Then it started curdling the yogurt so what we got was more like ricotta cheese. We thought we were doing something wrong, but we've noticed that the temperature when we open it has been way too hot, over 112 degrees, which I think is why it's curdling. After reading other peoples comments, I'm wondering if it started at the beginning of summer when the weather warmed up.
We bought it because we were making yogurt in a crock pot waterbath which we were getting tired of monitoring the temperature all the time. Sounds like we have to do the same with this product now too or we end up having to trash the ruined yogurt, which we are paying $7/gallon for the milk we use. I will probably putter around with it to get it to work right, but I certainly wouldn't recommend it for someone who wants to make 'fuss free' yogurt.
Customer Review: Happy with my purchase
Summary: 5 Stars
I was interested in making my own yogurt because I eat a lot of it and I enjoy "kitchen gadgets". I originally purchased the EuroCuisine 7 jar maker from Williams and Sonoma because I had a gift certificate. I quickly grew tired of fussing around with those little jars, especially since you are not supposed to put the tops in the dishwasher and I was having trouble getting even the jars themselves clean in the diswasher with the way they are shaped. I saw this one and purchased it based on the reviews, and the fact that you make a one big container. I have made yogurt at least 5 times using the recommended starter and have had no trouble at all. I like the texture and taste of the yogurt too (using the unflavored gelatine mixed in). I didn't use the thermometer that came with it, but instead one that I knew was calibrated accurately. Definitely recommend.