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yogotherm yogurt maker

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Posted · Report post

I do not use the yogotherm, just jars

and a thick Styrofoam cooler and it works fine.

I would recommend going to www.dairyconnection.com and getting

a culture from them---no fillers such as non-fat dry milk, lactose,

malto dextrin and autolyzed yeast and extra probiotics I like the ABY2C

Lactobacillus

delbrueckii subsp. bulgaricus

Lactobacillus

acidophilus

Bifidobacterium

longum

Bifidobacterium

infantis

Streptococcus thermophilus

Making raw milk yogurt is simply—here is a recipe

from Fiasco Farm

Yes, you can make yogurt from raw milk. I know this works

because this is how

I always make my own yogurt.

When making raw milk yogurt you must be

absolutely sure the milk was handled in a extremely sanitary manner and is from

healthy animals because you are not going to be pasteurizing the milk, which

means if any diseases or harmful bacteria gets in the milk, you will be giving

it an excellent breeding ground BUT, remember the good bacteria in the raw milk

will fight off some of the bad bacteria.

Remove any " skin "

from the warm milk (one will have formed as it cooled) and feed it

to the dog or chickens. Pour the warm milk into the jar, added the

DVI culture and shake well. Start will clean fresh raw milk.

Warm to milk 115 degrees by

whichever method you choose to heat your milk. (I don't even bother

warming the milk because my incubator, my Excalibur Food Dehydrator, will

bring the milk up to temperature).

Pour the warm milk into your

incubating jars, add a couple of heaping Tbs. of plain " live

culture " yogurt or DVI culture (I always use " ABY-2C "

yogurt culture DVI from the Dairy

Connection. I use 1/16 tsp. per 2 quarts of milk) screw the lid on

tight and shake well.

Incubate..

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 8:25

AM

To: RawDairy

Subject: Yogotherm

Yogurt Maker

Do any of you used the Yogotherm Yogurt Maker to make

yogurt? Do you like how it works? If you use another method, can you give me

pointers (I've never made yogurt). I am looking to make a thick, creamy, sweeter

yogurt and am planning on purchasing a starter that said it does just that and

has these ingredients:

CULTURE INCLUDES: Lactobacillus acidophilus, Bifidobacterium species,

Steptococcus thermophilus, Lactobacillus delbrueckii subsp, non-fat dry milk,

lactose, malto dextrin and autolyzed yeast

Thanks,

Kim

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Posted · Report post

Wow, I went to their website, and shipping would almost double the cost of the

culture!

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Posted · Report post

here's my method of making raw yogurt in the oven. the milk does not have to be

heated. You can use cold milk right out of the fridge.

turn on the oven light to start to warm up the oven. I have an electric oven but

I think a pilot light works too if you have gas. this is the only heat source. I

put a thermometer in my oven to test the temperature and it was about 95 degrees

with just the light on. (my oven will only go as low as 170 degrees.) put 4

tablespoons of your starter culture (yogurt from a previous batch or yogurt from

the store with live cultures in it) in your container. stir in a little milk to

thin and then slowly add 4 cups of milk while stirring so it mixes in well. (I

use 1 T. for each cup of milk so you can make any amount). cover and put in the

oven for 12-24 hours. I use a glass Visions pot which holds about 6 cups of

milk. I put the lid on top and have not had to mop up whey as described in the

NT heated process. I have also used pint sized glass jars. Quart sized mason

jars should work just fine. using smaller jars will take less time vs. using the

6-cup pot.

for my starter, I used some raw yogurt from my local farmer. He uses a culture

from here. I'm not sure which one, probably the thick one.

http://www.dairyconnection.com/yogurt.htm

>

> Do any of you used the Yogotherm Yogurt Maker to make yogurt? Do you like how

it works? If you use another method, can you give me pointers (I've never made

yogurt). I am looking to make a thick, creamy, sweeter yogurt and am planning

on purchasing a starter that said it does just that and has these ingredients:

> CULTURE INCLUDES: Lactobacillus acidophilus, Bifidobacterium species,

Steptococcus thermophilus, Lactobacillus delbrueckii subsp, non-fat dry milk,

lactose, malto dextrin and autolyzed yeast

>

> Thanks,

> Kim

>

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Posted · Report post

here's my method of making raw yogurt in the oven. the milk does not have to be

heated. You can use cold milk right out of the fridge.

turn on the oven light to start to warm up the oven. I have an electric oven but

I think a pilot light works too if you have gas. this is the only heat source. I

put a thermometer in my oven to test the temperature and it was about 95 degrees

with just the light on. (my oven will only go as low as 170 degrees.) put 4

tablespoons of your starter culture (yogurt from a previous batch or yogurt from

the store with live cultures in it) in your container. stir in a little milk to

thin and then slowly add 4 cups of milk while stirring so it mixes in well. (I

use 1 T. for each cup of milk so you can make any amount). cover and put in the

oven for 12-24 hours. I use a glass Visions pot which holds about 6 cups of

milk. I put the lid on top and have not had to mop up whey as described in the

NT heated process. I have also used pint sized glass jars. Quart sized mason

jars should work just fine. using smaller jars will take less time vs. using the

6-cup pot.

for my starter, I used some raw yogurt from my local farmer. He uses a culture

from here. I'm not sure which one, probably the thick one.

http://www.dairyconnection.com/yogurt.htm

>

> Do any of you used the Yogotherm Yogurt Maker to make yogurt? Do you like how

it works? If you use another method, can you give me pointers (I've never made

yogurt). I am looking to make a thick, creamy, sweeter yogurt and am planning

on purchasing a starter that said it does just that and has these ingredients:

> CULTURE INCLUDES: Lactobacillus acidophilus, Bifidobacterium species,

Steptococcus thermophilus, Lactobacillus delbrueckii subsp, non-fat dry milk,

lactose, malto dextrin and autolyzed yeast

>

> Thanks,

> Kim

>

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Posted · Report post

here's my method of making raw yogurt in the oven. the milk does not have to be

heated. You can use cold milk right out of the fridge.

turn on the oven light to start to warm up the oven. I have an electric oven but

I think a pilot light works too if you have gas. this is the only heat source. I

put a thermometer in my oven to test the temperature and it was about 95 degrees

with just the light on. (my oven will only go as low as 170 degrees.) put 4

tablespoons of your starter culture (yogurt from a previous batch or yogurt from

the store with live cultures in it) in your container. stir in a little milk to

thin and then slowly add 4 cups of milk while stirring so it mixes in well. (I

use 1 T. for each cup of milk so you can make any amount). cover and put in the

oven for 12-24 hours. I use a glass Visions pot which holds about 6 cups of

milk. I put the lid on top and have not had to mop up whey as described in the

NT heated process. I have also used pint sized glass jars. Quart sized mason

jars should work just fine. using smaller jars will take less time vs. using the

6-cup pot.

for my starter, I used some raw yogurt from my local farmer. He uses a culture

from here. I'm not sure which one, probably the thick one.

http://www.dairyconnection.com/yogurt.htm

>

> Do any of you used the Yogotherm Yogurt Maker to make yogurt? Do you like how

it works? If you use another method, can you give me pointers (I've never made

yogurt). I am looking to make a thick, creamy, sweeter yogurt and am planning

on purchasing a starter that said it does just that and has these ingredients:

> CULTURE INCLUDES: Lactobacillus acidophilus, Bifidobacterium species,

Steptococcus thermophilus, Lactobacillus delbrueckii subsp, non-fat dry milk,

lactose, malto dextrin and autolyzed yeast

>

> Thanks,

> Kim

>

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Posted · Report post

True, but the amount and quality of the

culture is much cheaper than what is available by retail, and it does not have

fillers.

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 12:24

PM

To: RawDairy

Subject: Re: Yogotherm

Yogurt Maker

Wow, I went to their website, and shipping would

almost double the cost of the culture!

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Posted · Report post

True, but the amount and quality of the

culture is much cheaper than what is available by retail, and it does not have

fillers.

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 12:24

PM

To: RawDairy

Subject: Re: Yogotherm

Yogurt Maker

Wow, I went to their website, and shipping would

almost double the cost of the culture!

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Posted · Report post

True, but the amount and quality of the

culture is much cheaper than what is available by retail, and it does not have

fillers.

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 12:24

PM

To: RawDairy

Subject: Re: Yogotherm

Yogurt Maker

Wow, I went to their website, and shipping would

almost double the cost of the culture!

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Posted · Report post

I have a yogotherm and have used many techniques to make yogurt. I dont like using the 2 quart plastic bucket that comes with it (I dont like plastic) and instead I use a 1 quart wide mouth canning jar. If I want to make more then a couple quarts a day I will use the jars of hot water in a foam cooler method or put it in the oven with the light on but generally I use my yogotherm to make a quart or two fresh every day. While it might be cheaper to use a styrofoam cooler, the foot print of the yogotherm fit better in my house:o)The best culture I have used - and I have used a lot of different cultures - is the one that comes with the yogotherm. It is a reculturable bulgarian yogurt and is very thick, sweet and smooth. With my goats milk I get a spoonable pudding yogurt using that culture. This is the reculturable

bulgarian that you can purchase from www.cheesemaking.com. I make a mother culture from it and freeze it in ice cube trays then use that to make my yogurt. I can keep it going for months and months without much change in flavor or consistancy.Blessings,

Aliza

www.eftashland.com

“Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive.†Thurman

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Posted · Report post

The one that comes from New England cheesemaking

(www.cheesemaking.com) is :CULTURE

INCLUDES: Contains live cultures s.thermophilus,

l.bulgaricus, skim milk and/or lactose, lactic cultures, ascorbic acid

and is 5.95 to make 1 gal of yogurt., and w/ shipping (to me) is 8.37

The ABY2C costs 11.75 for a 50 gal size, and 16.45

for a 100 gal size. Shipping is 2nd day air---to protect

against heat damage---and runs about $20.

For $37 you get a stable, no fillers, added

probiotics freeze dried culture (and it is recultureable) that will make,

for the small yogurt maker, about 50 gal of yogurt, versus 8.37 for

1 gal. (or over $400 for the same amount of culture) In addition, over

time the strep thermopolis tends to over grow the other beneficial

bacteria if it is recultured repeatedly. I also do not like the added skim

milk and/or lactose.

ABY2C has in it

Lactobacillus delbrueckii

subsp. bulgaricus

Streptococcus thermophilus

Lactobacillus acidophilus

Bifidobacterium longum

Bifidobacterium infanti

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

From: RawDairy [mailto:RawDairy ] On Behalf Of Aliza Vanderlip

Sent: Sunday, April 26, 2009 1:55

PM

To: RawDairy

Subject: Re:Yogotherm

Yogurt Maker

I have a yogotherm and have used many techniques to

make yogurt. I dont like using the 2 quart plastic bucket that comes

with it (I dont like plastic) and instead I use a 1 quart wide mouth canning

jar. If I want to make more then a couple quarts a day I will use the

jars of hot water in a foam cooler method or put it in the oven with the

light on but generally I use my yogotherm to make a quart or two fresh every

day. While it might be cheaper to use a styrofoam cooler, the foot

print of the yogotherm fit better in my house:o)

The best culture I have used - and I have used a lot of different cultures -

is the one that comes with the yogotherm. It is a reculturable

bulgarian yogurt and is very thick, sweet and smooth. With my goats

milk I get a spoonable pudding yogurt using that culture. This is the

reculturable bulgarian that you can purchase from www.cheesemaking.com.

I make a mother culture from it and freeze it in ice cube trays then use that

to make my yogurt. I can keep it going for months and months without

much change in flavor or consistancy.

Blessings,

Aliza

www.eftashland.com

“Don’t ask what the world needs. Ask what makes you come alive,

and go do it. Because what the world needs is people who have come

alive.” Thurman

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Posted · Report post

Thanks! I had no idea there was such a discrepancy in how much each made!

Kim

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Posted · Report post

Thanks! I had no idea there was such a discrepancy in how much each made!

Kim

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Posted · Report post

Also, shipping to me would only be

$12.50. It depends on your zone.

Tina

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 10:24

PM

To: RawDairy

Subject: Re:Yogotherm

Yogurt Maker

Thanks! I had no idea there was such a discrepancy in

how much each made!

Kim

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Posted · Report post

Also, shipping to me would only be

$12.50. It depends on your zone.

Tina

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 10:24

PM

To: RawDairy

Subject: Re:Yogotherm

Yogurt Maker

Thanks! I had no idea there was such a discrepancy in

how much each made!

Kim

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Posted · Report post

Also, shipping to me would only be

$12.50. It depends on your zone.

Tina

From: RawDairy [mailto:RawDairy ] On Behalf Of kmorisett

Sent: Sunday, April 26, 2009 10:24

PM

To: RawDairy

Subject: Re:Yogotherm

Yogurt Maker

Thanks! I had no idea there was such a discrepancy in

how much each made!

Kim

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Posted · Report post

Belinda,

I make my yogurt in my gas oven and use commercial yogurt as the starter also.

When you reuse your own starter do you find that the yogurt gets tarter as time goes on? My dh says ours gets that way so I make fresh starter every other or every third time. Was wondering if you had this experience too.

ro

Re: Yogotherm Yogurt Maker

You really don't need a special machine to make yogurt. I make mine in a picnic cooler. When the weather is cold I put warm to boiling water in before I put the jars of yogurt in. It stays nice and warm and the yogurt is just fine.As far as starter goes I buy yogurt that contains active culture and use it, not a big deal. Once my first yogurt is made I make the next batches from my own yogurt.hope that helps,Belinda

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.238 / Virus Database: 270.12.4/2081 - Release Date: 04/26/09 09:44:00

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Belinda,

I make my yogurt in my gas oven and use commercial yogurt as the starter also.

When you reuse your own starter do you find that the yogurt gets tarter as time goes on? My dh says ours gets that way so I make fresh starter every other or every third time. Was wondering if you had this experience too.

ro

Re: Yogotherm Yogurt Maker

You really don't need a special machine to make yogurt. I make mine in a picnic cooler. When the weather is cold I put warm to boiling water in before I put the jars of yogurt in. It stays nice and warm and the yogurt is just fine.As far as starter goes I buy yogurt that contains active culture and use it, not a big deal. Once my first yogurt is made I make the next batches from my own yogurt.hope that helps,Belinda

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.238 / Virus Database: 270.12.4/2081 - Release Date: 04/26/09 09:44:00

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Belinda,

I make my yogurt in my gas oven and use commercial yogurt as the starter also.

When you reuse your own starter do you find that the yogurt gets tarter as time goes on? My dh says ours gets that way so I make fresh starter every other or every third time. Was wondering if you had this experience too.

ro

Re: Yogotherm Yogurt Maker

You really don't need a special machine to make yogurt. I make mine in a picnic cooler. When the weather is cold I put warm to boiling water in before I put the jars of yogurt in. It stays nice and warm and the yogurt is just fine.As far as starter goes I buy yogurt that contains active culture and use it, not a big deal. Once my first yogurt is made I make the next batches from my own yogurt.hope that helps,Belinda

No virus found in this incoming message.Checked by AVG - www.avg.com Version: 8.0.238 / Virus Database: 270.12.4/2081 - Release Date: 04/26/09 09:44:00

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Posted · Report post

Remember that there are some cultures that are reculturable and some that arent.

You cant use the dairy connection cultures over and over again. You have to

keep purchasing culture over and over again. With a reculturable culture you

rarely have to purchase culture.

Aliza

>

> Also, shipping to me would only be $12.50. It depends on your zone.

>

> Tina

>

>

>

> _____

>

> From: RawDairy [mailto:RawDairy ] On Behalf

> Of kmorisett

> Sent: Sunday, April 26, 2009 10:24 PM

> To: RawDairy

> Subject: Re:Yogotherm Yogurt Maker

>

>

>

>

>

>

>

>

> Thanks! I had no idea there was such a discrepancy in how much each made!

>

> Kim

>

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Posted · Report post

Remember that there are some cultures that are reculturable and some that arent.

You cant use the dairy connection cultures over and over again. You have to

keep purchasing culture over and over again. With a reculturable culture you

rarely have to purchase culture.

Aliza

>

> Also, shipping to me would only be $12.50. It depends on your zone.

>

> Tina

>

>

>

> _____

>

> From: RawDairy [mailto:RawDairy ] On Behalf

> Of kmorisett

> Sent: Sunday, April 26, 2009 10:24 PM

> To: RawDairy

> Subject: Re:Yogotherm Yogurt Maker

>

>

>

>

>

>

>

>

> Thanks! I had no idea there was such a discrepancy in how much each made!

>

> Kim

>

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Posted · Report post

Remember that there are some cultures that are reculturable and some that arent.

You cant use the dairy connection cultures over and over again. You have to

keep purchasing culture over and over again. With a reculturable culture you

rarely have to purchase culture.

Aliza

>

> Also, shipping to me would only be $12.50. It depends on your zone.

>

> Tina

>

>

>

> _____

>

> From: RawDairy [mailto:RawDairy ] On Behalf

> Of kmorisett

> Sent: Sunday, April 26, 2009 10:24 PM

> To: RawDairy

> Subject: Re:Yogotherm Yogurt Maker

>

>

>

>

>

>

>

>

> Thanks! I had no idea there was such a discrepancy in how much each made!

>

> Kim

>

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Posted · Report post

That tartness comes because the strep

thermopolis is growing at a high rate than the lactic acid bacteria.

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

From: RawDairy [mailto:RawDairy ] On Behalf Of Randy & Ro

Sent: Tuesday, April 28, 2009 8:24

AM

To: RawDairy

Subject: Re: Re:

Yogotherm Yogurt Maker

Belinda,

I make my yogurt in my gas oven and use

commercial yogurt as the starter also.

When you reuse your own starter do you find

that the yogurt gets tarter as time goes on? My dh says ours gets that way so I

make fresh starter every other or every third time. Was wondering if

you had this experience too.

ro

Re:

Yogotherm Yogurt Maker

You

really don't need a special machine to make yogurt. I make mine in a picnic

cooler. When the weather is cold I put warm to boiling water in before I put

the jars of yogurt in. It stays nice and warm and the yogurt is just fine.

As far as starter goes I buy yogurt that contains active culture and use it,

not a big deal. Once my first yogurt is made I make the next batches from my

own yogurt.

hope that helps,

Belinda

size=2 width="100%" align=center>

No virus found in this incoming message.

Checked by AVG - www.avg.com

Version: 8.0.238 / Virus Database: 270.12.4/2081 - Release Date: 04/26/09

09:44:00

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Posted · Report post

That is not correct ----you can do the

same w/ the dairy connection cultures---look at the ingredients! They are

essentially the same, except that NE has fillers.

Some of my folks do use it over and

over. I don’t because I do not want to increase the strep therm, and I

also don’t want to deal w/ making a mother, freezing thawing, etc.

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

Remember that there are some cultures that are

reculturable and some that arent. You cant use the dairy connection cultures

over and over again. You have to keep purchasing culture over and over again.

With a reculturable culture you rarely have to purchase culture.

Aliza

>

> Also, shipping to me would only be $12.50. It depends on your zone.

>

> Tina

>

>

>

> _____

>

> From: RawDairy

[mailto:RawDairy ]

On Behalf

> Of kmorisett

> Sent: Sunday, April 26, 2009 10:24 PM

> To: RawDairy

> Subject: Re:Yogotherm Yogurt Maker

>

>

>

>

>

>

>

>

> Thanks! I had no idea there was such a discrepancy in how much each made!

>

> Kim

>

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Posted · Report post

That is not correct ----you can do the

same w/ the dairy connection cultures---look at the ingredients! They are

essentially the same, except that NE has fillers.

Some of my folks do use it over and

over. I don’t because I do not want to increase the strep therm, and I

also don’t want to deal w/ making a mother, freezing thawing, etc.

www.MajestyFarm.com

Every government degenerates when trusted to the rulers of the

people alone.

The people themselves, therefore, are its only safe repositories.-

Jefferson -1781

Remember that there are some cultures that are

reculturable and some that arent. You cant use the dairy connection cultures

over and over again. You have to keep purchasing culture over and over again.

With a reculturable culture you rarely have to purchase culture.

Aliza

>

> Also, shipping to me would only be $12.50. It depends on your zone.

>

> Tina

>

>

>

> _____

>

> From: RawDairy

[mailto:RawDairy ]

On Behalf

> Of kmorisett

> Sent: Sunday, April 26, 2009 10:24 PM

> To: RawDairy

> Subject: Re:Yogotherm Yogurt Maker

>

>

>

>

>

>

>

>

> Thanks! I had no idea there was such a discrepancy in how much each made!

>

> Kim

>

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