Review on 🥣 1 Quart Glass Jar Stainless Steel Yogurt Maker + Complete Recipe Book: Easy Homemade Dairy-Free and Milk Yogurts (12+ Varieties) by Michelle Rogers

40 years ago I got a Dairy-yo yoghurt maker (made in Australia). It consisted of a liter jar and a thermal container to keep the yoghurt warm during fermentation. It was perfect. So I spent years finding more and found one on eBay in Australia about 5 years ago. People cling to them, which is why they are very hard to find on eBay. Eventually someone realized this was the perfect yogurt maker and released a new yogurt maker based on Dairy-yo (interestingly from New Zealand). This one has a stainless steel upgrade. I had a problem with this new yogurt maker: the lids were so tight I could almost not get them off the jars. I currently use rings and silicone caps (see photo). I couldn't put the stainless steel lids back on the jars either. They aren't constructed properly. I'm not degrading my stars for this (I would deduct 1/2 star if I could) because I had a good/better solution. I don't follow her book either, I have the best milk yoghurt recipe. And it worked great in this new yogurt maker. Btw I have two because I make 1/2 (and now 1) gallon of yogurt at a time. I deliver it to my parents and my family. Tip: If you're straining yogurt, freeze the whey in ice cube trays or 1/4-cup containers and use as an appetizer. This is much more convenient than trying to save some yogurt for sourdough, especially if your yogurt isn't sourdough suitable (the fattier, the less yogurt is sourdough). I freeze whey about every 10 batches. It also mixes better with milk than with yogurt as an appetizer. I used to use yogurt but I made it with skim milk and then froze the batch. GREAT TOOLS FOR YOGURT: Hi-Lo thermometer that not only tells you when the milk is hot enough, but also when it's cold. to the right temperature for cultivation. https://www.amazon.com/gp/product/B0000CEWYJ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 CDN DTTC-S combo probe thermometer, timer and clock - 1/2 gallon silver plastic yogurt strainer a stainless steel version but I make I don't worry too much about the plastic as long as I don't heat the contents. https://www.amazon.com/gp/product/B0091XNL0I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Euro Cuisine GY50 Greek Yogurt Maker My Recipe: Makes 2 liters of whole milk, 1 liter strained: 1/2 gallon of whole milk minus 1 liter . cup 1 cup heavy cream 1/4 cup sourdough Prepare yogurt maker according to directions. If using frozen starter, take it out of the freezer to thaw. Heat milk to 185°F. Turn off heat and let cool to 135°F. Add starter, stirring until completely melted/combined. Add cream and stir well. With this manufacturer, drain the hot water from the containers. Fill glasses with milk mixture. Cover with lids. Place glasses in thermal containers. Glaze. We sit in a quiet place for 16-24 hours (or less, but I like it well cultivated). My yoghurt was still slightly warm when I got it out of the thermos, comparable to my 40-year-old. - old yoghurt makers. Then I strain the yogurt for 24 to 48 hours until it's very, very thick. This is a personal preference. This reduces the amount to approx. 1 liter. When it's ready, I pour the yogurt into a bowl and whisk it with a whisk until smooth (usually a creamy surface to mix in). I would just buy good live culture yogurt at the grocery store. Then they started adding all these other strains of bacteria to the yogurt and they were no longer viable for making new batches of yogurt. I ended up having to buy a yogurt starter that said it was renewable/reusable. It's been at least 10 years with this batch/variety of yogurt. Since I freeze my whey, I can make about 10 batches from each "mother" batch and so my yogurt flavor doesn't weaken over the years. Whey starter lasts about six months in the freezer, although mine doesn't last that long because I make so much yogurt weekly (2-3 servings per week). I use it until the end of six months. I hope you like it. yoghurt maker. I am sure!