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Topic: YO! YO! YOGURT (help!)  (Read 1649 times)
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« on: March 22, 2010 02:30:21 PM »

I just bought this Donvier yogurt maker at the thrift store because it was $3 and I am so curious. 

Unfortunately, I can't figure out what to do with it and all the online recipes are for the high-tech electronic model, not this humble basic model. 

Does anyone here on craftster own/use this thing?  How do you use a yogurt maker?  I have just the base, the lid, jars with lids and this scoop thermometer thing.  Am I missing any parts?

What can you do with a yogurt maker?  Can you make flavored yogurt?  Can you make it nondairy or a dairy/nondairy blend?

Help would be greatly appreciated.

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« Reply #1 on: March 22, 2010 03:00:16 PM »

Most yogurt makers have some sort of heat source to curdle the milk...did yours come with a plug at all?  If not, you could follow the instructions on this site to make yogurt without a yogurt maker...you will need live starter, which you can get at health food stores or use live active cultures from a plain yogurt...homemade yogurt can be healthy if you leave out all of the sugar and fattening stuff, but it does have a different texture, smell and taste than store bought...some people like it and some don't...  Grin ..good luck and have fun!


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« Reply #2 on: March 22, 2010 03:08:14 PM »

I have a Waring Pro model and there is nothing really high tech about it.  The only fancy thing about it is the digital timer.

The basic recipe I use came with it and is 1200mL milk (I use 2%), in a pot with a thermometer.  Measure out 1/2 cup skim milk powder, plus 2 tbsp and set aside.  Measure out 1/2 cup yogurt with active cultures, plus 2 tbsp and set aside.  Cook milk over medium heat, stirring constantly until the temp reaches 185F, remove from heat and lower temp to 110F (I use a cold water bath).  When it is at 110F, stir in yogurt and skim milk until well blended.  Pour into the clean yogurt containers and place into the yogurt maker, uncovered.  Turn yogurt maker on, and cover with maker lid.  I leave mine in for 12-13 hours until it is really nice and thick.  Then place lids on and place in fridge.  Good for up to 10 days.

To me, the taste and texture is just like the Balkan style I usually buy.  

The Waring Pro site for the manual will give you recipes for flavours and the Donvier site should as well.

oh - I should say this makes enough to fill 6 x 250mL containers, which is what comes with my yogurt maker.

Here is the PDF for the instructions for my maker http://www.waringproducts.ca/en/pdf/ibs/ym350c_en.pdf which has different recipes.  The lower the fat content, the longer the maturation time recommended.
« Last Edit: March 22, 2010 03:22:26 PM by Onyxnox » THIS ROCKS   Logged

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« Reply #3 on: March 22, 2010 03:17:07 PM »

Here's the manual to the one I have.  Not the same maker but you might get some idea.http://kitchen.manualsonline.com/mdownloads/79d6ebbc-08f6-43bb-b0d9-4d97db052580.pdf

There's a web site called manuals online you might want to look through that. Or goggle your yogurt maker with model number and type along with that manual.

Lots of luck.   Grin  We love our yogurt machine.
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« Reply #4 on: March 22, 2010 03:18:26 PM »

mmmm--now I want to go home and eat yogurt... Cheesy

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« Reply #5 on: March 22, 2010 04:01:44 PM »

Alton Brown has a really good recipe, you can google that or the full episode. I reccomend the show Smiley

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« Reply #6 on: March 22, 2010 04:13:47 PM »

Hi! Have fun with it! I'm sure someone somewhere has the directions.
Our favorite big batch yogurt recipe comes from The Year of Slow Cooking:


It can certainly be adjusted to make a smaller batch in your maker.

We keep it plain and flavor it at the point of serving: honey, fruit, granola, or plain for Lebanese dishes.

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« Reply #7 on: March 22, 2010 04:36:44 PM »

Is this a FROZEN yogurt machine or a regular yogurt machine?  Cause that makes all the difference.

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