Guest guest Posted December 12, 2007 Report Share Posted December 12, 2007 Does anyone have any experience with this product? http://www.lehmans.com/shopping/product/detailmain.jsp? itemID=3248 & itemType=PRODUCT & RS=1 & keyword=yogurt I like that it is non electric, but I wasn't sure if polystyrene foam is something I should avoid. Any thoughts? Emilie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 Wow, I went to their website, and shipping would almost double the cost of the culture! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 Thanks! I had no idea there was such a discrepancy in how much each made! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 Thanks! I had no idea there was such a discrepancy in how much each made! Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2009 Report Share Posted April 26, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2009 Report Share Posted April 28, 2009 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 > Quote Link to comment Share on other sites More sharing options...
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