Product Description

Limited time offer! Free gift with purchase, two packages of the Yogourmet CBA Probiotic Yogurt Starter, a $19.90 value. Also includes a FREE yogurt thermometer and yogurt cheese strainer. Will make 2 quarts of yogurt in 4.5 hours. Only yogurt maker available using the "water bath" system to create an even heating wall to make perfect yogurt everytime!

Product Details

• Amazon Sales Rank: #2586 in Health and Beauty
• Brand: Yogourmet
• Model: 104-5
• Released on: 2008-04-15
• Dimensions: 10.00" h x 7.50" w x 7.00" l,

Features

• FREE gift with purchase - 2 boxes of Yogourmet CBA Probiotic Yogurt Starter
• Free yogurt thermometer and yogurt cheese strainer
• 2 quart capacity
• Will make yogurt in 4.5 hours
• 1 yr manufacturer's warranty

Customer Reviews

Makes good yogurt - but you still have to work at it
I wanted to get a yogurt maker so that my daughter and I could have a ready supply of good-quality yogurt on hand at all times. After doing a little research I decided to go with the Yogourmet machine, and ordered the one that came with starter. The first batch turned out great - I used organic whole milk, with about 2 cups of half and half added to bring the quantity to 2 quarts. After 4 hours we had a nice thick yogurt.

The next batch I made, using 2 quarts of organic whole milk and a tablespoon of yogurt reserved from the first batch (based on a recommendation from a yogurt recipe), was not quite as successful. It took twice as long to become "yogurt", and even then it was soupy. It was important to me to be able to use yogurt as a starter, rather than having to rely on the powdered starter, so I wanted to try again using yogurt as the starter.

The next time I decreased the amount of milk and increased the amount of starter, using only a quart and a half of milk, and a 1/2 cup of starter. It all turned out well, and in about 4 hours we had a container of nice, thick yogurt.

Two comments: first, I've read that chemicals in the plastic inner container can leach into the milk, so I am going to switch to a glass container. Second, my dream yogurt maker would require me to do just 5 things: pour the milk into a container, turn the machine on, add the starter when the milk is at the right temperature, then unplug the machine and remove the inner container.

As it is now, I have to heat the milk, watch the thermometer, pour the milk into another container, then keep checking the temp to see if it's ready for the starter (takes about 40 min in a 65 degree room), then stir in the starter, then put the milk in the container, add water for a water bath, then turn it on, then unplug and remove the inner container.

I'd like a yogurt maker that operates something like a bread machine, where you put the milk in, then the machine heats it up, beeps when it's the right temp for starter, then after you've added the starter, stirs the it into the milk, then goes into fermenting mode, then beeps when it's done. Maybe they could even come up with a way to add the starter automatically, like making a little container that releases the starter when the milk reaches the right temperature. The machine I have really just keeps the milk at a constant temperature. I have to do everything else. But of course, the machine I'm thinking of would probably cost a fortune.

Anyway, it's giving me what I want - yogurt made with quality ingredients at a low price - even though I have to devote about an hour of my time to paying attention to it.

Excellent Product and Price $$
I have used this yogurmet to make the bifidus yogurt (CBA) for about 2 months. I really like it. It has worked just fine and I make the largest capacity possible which is 2 quarts. Be sure to have a 3 quart double boiler in order to boil the milk without scorching it. I cooked the milk in a regular 3 quart sauce pan and the milk stuck to the bottom because it takes a while to heat that much milk slowly, yet it still stuck. I used a strainer to remove any browned particle before putting it into the yogourmet. It came out tasting just fine. But a double boiler would be much much better to heat the milk in. Need large size, at least 2 quart size to heat 1 quart of milk or a 3 quart size to heat 2 quarts of milk. It does take about 12 hours to make 2 quarts.
The only thing that a person might want to consider before deciding on what yogurt maker to buy is to decide if you want a glass container to see through while the yogurt is being made or not. This 2 quart size Yogourmet is not see through. So I have to guess and hope that the yogurt is thick enough before I open the lid to look at the yogurt.
Also, this sounds crazy, but when I first used the thermometer that comes with the Yogourmet I thought it was broken! so when I sent in the product registration I asked for a new thermometer and told them my problem. The Yogourmet people were very polite and told me to take the clear sticker off the face of the thermometer then I could read it!! It has one of those see through stickers that have a fake number on it and I wondered why it never changed to register the degree temp of the milk!! Oh crazy me! anyways I took that sticker off and voila' it works just fine.
One other thing I would like to mention is concerning the milk. I have used only dry milk and that is fine with me. I just bought some Organic Pastuerized milk and can't wait to try it. I even bought a yogourt recipe book and YUMMMMM>... I love to bake bread and use yogurt instead of milk in the recipes and it is yummy in hotcake (pancakes) too!
I think that maybe now I will want to invest in an extra 2 quart container in order to have more yogurt on hand. I go through it so fast. Too, a person does not have to buy a new box of yogurt starter for every batch of yogourt that is made. I save about 1/4 to 1/3 cup of yogurt when I get near the bottom and that is enough to start my new batch. Can't wait to try the yougurt cheese recipe!! it is easy too!!
Good Luck :>)
PS: the yogurt book I bought is called THE BOOK OF YOGURT by SONIA UVEZIAN. This is an older book with many ymmy recipes in it. I need this because I am a beginner in using yogurt to cook with.

For the price it ought to have a thermostat
I admit that I didn't try it. I bought it to replace a Salton yogurt maker that had worked well for about a year and then started to overheat and kill the yogurt culture. (Salton has apparently stopped making that product.) Imagine my frustration when I opened the box for this yogurt maker and found a note warning that it had to be used in an air-conditioned room in the summer or it would get too warm. This product is little more than a low-power heating element in a plastic tub. It "maintains the precise temperature necessary to allow the yogurt cultures to incubate fully and evenly," but only when the room is at the precise temperature necessary to keep the yogurt maker at the right temperature. If the room is five degrees too warm, the yogurt maker gets five degrees too warm. I returned it unused for that reason.

In addition, the product description claims that it can make yogurt in 4.5 hours. But the sample starter cultures included in the package are of a special variety that requires 12 to 15 hours, and must be added to milk that has been cooled to 75 degrees instead of the usual 110. So what happens when it gets to 110 degrees or warmer in the yogurt maker? Will it kill the more sensitive culture? I have always used some of the previous yogurt as the starter for my next batch, but this is just too confusing. I could avoid the problem if I followed the recommendation to use the powdered starter for every batch, but at $16.25 for six two-quart batches (plus shipping), the price advantage of making your own yogurt nearly disappears.

The one thing I do like about this product is that it makes a large batch of yogurt instead of individual servings. Don't be seduced by the cute little jars in other yogurt makers. I have had one of those yogurt makers for more than 30 years and I rarely used it because it was too much fuss to divide the milk among the jars. (And it was too easy to knock over a jar while trying to snap the lid on top.) Spooning some finished yogurt from a large container into a serving dish is far easier.