Why Make Your Own Yogurt?

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Many people wonder what the benefits are of making your own yogurt is compared to buying it from the store yourself. We’ve decided to include all of the benefits of homemade yogurt and why you should make it yourself here so if people think you are crazy for making it yourself you are equipped with a great answer to justify it!

Why Make Your Own Yogurt? There are plenty of reasons why you might want to make your own yogurt instead of buying it at the store.

Less Expensive: Why pay more per a single cup when you can often make it for less on your own? It is much more affordable to purchase milk by the gallon than it is to buy yogurt by the gallon, and if you enjoy eating yogurt quite a bit then this can add up to substantial savings over time! This is especially true if you enjoy Greek Yogurt which costs over $5 for just a small container of it.

Control the Ingredients: When you make it yourself, you can be assured that the ingredients you are using are the best in quality. If you’re concerned about additives or sugar and sweeteners, you can make sure that nothing goes into it unless you want it to. For those who are concerned about lactose intolerance, you can also easily make your own soy yogurt to enjoy. Having control of the ingredients, using organic products, and being able to control quality are all huge advantages to making your own homemade yogurt that is priceless.

Better for the Environment: Those little plastic containers are not good for the environment at all! When you buy a yogurt maker you can greatly reduce the number of plastic containers being produced and the amount that end up in landfills.

Making yogurt is a lot of fun and there are many different ways to make homemade yogurt. Basically to make it, all you need to do is to be able to regulate the temperature so the bacterias will culture. Some people prefer to use their crock pot or a heating pad or even a thermos. One of the easiest things to use however is a yogurt maker. A yogurt maker is a machine that simplifies the science and eliminates the concern of keeping the bacteria at a constant temperature.

Here are a few of our favorite yogurt makers available:

Ready to Get Started?

It’s easy to learn how to make yogurt. We’ve got it explained step by step with our How to Make Yogurt Guide.

We hope you enjoy our website and find everything you need in order to get started in cooking up a fun food to eat that’s good for you as well. If you have any comments, suggestions, or questions about our site we would love to hear from you! Contact Us.

Who Sells Sugar Free Yogurt?

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A lot of people who are worried about how much sugar they eat wonder who sells sugar free yogurt, or if even such as thing as sugar free yogurt exists.  While some manufacturers may add Splenda or other sugar substitutes to their yogurts as a sweetener, the truth remains that there is truly no such thing as a sugar free yogurt.

The reason for this is that yogurt is made from milk, and milk naturally contains sugars. You cannot get rid of these sugars and still have milk, nor would it be a good idea to process food like that.

The only way to truly know exactly what is in your yogurt is to make your own, and then you can decide whether to use an artificial sweetener or sugar.  However, we don’t recommend using artificial sweeteners, because the chemicals in them can cause a number of side effects and adverse health reactions, which makes it hard to enjoy any of the advantages and health benefits of fresh homemade yogurt. Instead of these artificial sweeteners, it is better to use raw and organic cane sugar, or another natural sweetener that the body absorbs and uses for energy better, such as Agave Nectar or Pure Maple Syrup. We love maple syrup especially, it adds a unique flavor you usually won’t find in most commercially prepared store brand yogurts. Be sure however that it is pure maple syrup – and not a maple flavored syrup. The real thing may be more expensive, but artificially flavored maple syrups are usually nothing but high fructose corn syrup!

Many people are also worried about the fat content in yogurt, and worrying about whether they should use a lower fat content milk, such as skim milk, 1% or 2%. This is something else we advise against, which shocks a lot of people. For decades we’ve been told that “fat is bad for you” but it is really a matter of what type of fat. The fat in milk is a medium chain fat, which means it is easily digested (one of the easiest fats to digest in fact!) and rather than being stored by your body is actually converted into energy quite quickly. When you eat homemade yogurt made from raw whole organic milk, it is actually much better for you than the processed types at the grocery store which rely on thickening agents such as gelatin or other chemicals. The more natural foods you eat, the better you will feel and the more health benefits you will see!

So, while there is no such thing as true sugar free yogurt, there is no need to worry. If you want to enjoy the delicious taste, as well as the many different health benefits, all you need to do is learn how to make your own! And, with an electronic yogurt maker, making your own is very easy to do!

Commercial Yogurt Makers

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For some, a standard home yogurt maker is not enough and that is where commercial yogurt makers come into play. Perhaps you would like to launch your own homemade yogurt shop where there would be more demand, or maybe you are thinking about creating your very own brand or product to sell and distribute.

The key question to ask yourself is this: How Much Do You Need to Make?

The standard yogurt machine is not intended for commercial use or producing larger quantities. Most machines only produce a batch that is equivalent to about two cups – which for some people would only last a day or so. Others can make up to six cups such as the Cuisipro Donvier Electric Yogurt Maker – but again, this isn’t going to make a huge amount!

There are a few solutions you can try that might be helpful for you:

1. Get the Cuisipro AND Extra Jars: If you need a commercial machine for your own personal use, such as making it for a shop or for entertaining family and friends, or maybe even for just creating a nice steady stash and supply, you can go with something like the Cuisipro Donvier Electronic Yogurt Maker and two sets of Replacement Cuisipro Donvier Yogurt Maker Jars. This way, you could make the first batch of 6 cups, and then make another batch of 6 more cups and another batch…If you are letting it incubate for 8 hours at a time, you could easily have about 12 cups of yogurt in a day’s time. Some may even want to have two of these machines going and then you could make 24 cups.

2. Contact a Food Manufacturing Distributor: This is probably the most expensive route to pursue, but if you’re aiming to create your own yogurt line or brand and need to make a giant vat of yogurt, this is probably the best option to pursue. You can expect to probably pay several thousand dollars for this type of equipment – so make sure you research carefully if it is something you really indeed need and want to do. If you can get by with two six cup machines working double time, it’s a low cost solution and you’ll still have some great tasting yogurt! If you are still convinced a heavy duty commercial machine is necessary, you’d likely to do best with a commercial food manufacturing supplier who can help you find what you need.

3. Check With Others: You never know what you will find online. You can or you can check out other sites as well to see what you can find.

If you know of any other solutions or recommendations for commercial yogurt makers we may have missed, feel free to Contact Us to tell us about it!

Yogurt Starter Cultures: What Kind is Best?

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One of the most common questions that anyone starting to make their own yogurt is what kind of yogurt starter cultures should I use? Which yogurt starters are the best?

When it comes to choosing a yogurt starter there are many different options to choose from. Many companies that make yogurt makers also sell the cultures such as companies like YoGourmet or you can use the varieties that are available in the grocery store. For the most part there are two types to choose from: using already prepared yogurt or using a prepared dried powder with live cultures.

If you decide you want to try using plain already made yogurt as a starter then here are some things to consider when choosing a brand and type:

Live Cultures: It must have live active cultures in order to work. Some companies pasteurize their product after it is done and this essentially kills off the bacteria necessary to transform the milk. Common strains of bacteria that you will see include L. Bulgaricus, S. Thermophilus and L. Acidophilus. Ideally the product you use should list the specific bacteria so you know exactly what you are getting, as it is believed some bacteria are better than others. Looking for the National Yogurt Association’s Live & Active Seal can help assure that you are getting a yogurt with live bacteria.

Example of the Seal:

live-bacteria-culture-nya-seal

No Additives: The yogurt must be plain and free of unnecessary additives.  When you read the ingredient label you should see milk and either the word live cultures or a list of the particular bacteria used. If you see words like pectin (a thickener) or sugar or other ingredients it is likely not going to make a good starter.

Fresh: The bacteria are only their most active and potent when the yogurts are at their freshest – so be sure you take into consideration when the expiration date is on the package. It would be nice if more companies offered the “day made” information, but you’ll have to instead go with the expiration date. Choosing one that expires a long time from now will likely mean that it is fresher. For example, if you had to pick between one that expires October 5th and October 25th, you would more than likely get the better results with the one expiring October 25th.

Try Different Brands: Sometimes yogurt making is a bit of a trial and error process in which you have to be willing to experiment a little. The starter you use and the amount of time you let it sit in the electric yogurt maker make all the difference in taste and consistency. Some bacteria turn milk into lactic acid very quickly, others not so much. If you get good results with one brand, keep note of it, but don’t be afraid to try others. Same goes with if you get a bad experience the first time – you’ll get the hang of it eventually, we promise!

Tips for Choosing a Starter When Using a Powder:

Research the Different Bacteria: There are many different types of good bacteria that cause milk to form lactic acid. This is probably the largest advantage for using a powder form because you have complete control over what bacteria you use and many more options than the kinds available in most grocery stores. It is believed that some bacteria have better health benefits than others – the bacteria used can also reduce or lengthen the setting time.

Bacteria Count: There are many things to consider about the bacteria count in starters and its relationship to how it will make your product work. In most cases, the higher the content the better. This will increase your probiotic benefits and also speed up the process in making it as well.

Read the Directions: Freeze Dried yogurt starters can vary in how they should be mixed into the milk, the temperature of the milk, and other factors depending on the type of cultures used. For this reason, make sure you read the labels and the directions before purchasing. You don’t want to get a powder that requires 14 hours of incubation time if you want to make it in 6!

Hopefully this will help clear up the confusion about choosing a yogurt starter culture. If you have any questions or comments feel free to ask them in our comments section below.

Cuisipro Donvier Electronic Yogurt Maker

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cusiopro-donviarThe Cuisipro Donvier electronic yogurt maker is a popular model that many people have inquired about, so we decided to write a review about the different features it offers and how it compares to other makes and models we have tried.

Making your own yogurt is a fun and easy experience that can be further simplified by using an electric yogurt maker that helps with ensuring the right temperature and timing.

Cuisipro is a globally recognized company that produces a wide variety of kitchen gadgets and accessories. Based in Ontario Canada, the company prides itself in making innovative and stylish products to simplify cooking to make it an enjoyable experience.

The Cusipro Donvier collection is based around an electronic yogurt maker that makes up to 6 cups of creamy yogurt using 8 indivudual canister jars that enable users to make assorted flavors and varieties all at once. Additional jars to purchase are also available for those who would need them. Having the convenience of separate jars is typically a matter of preference – and if you’re one who likes to add your own flavors and be creative with adding new combinations it can be quite worthwhile to have a machine with this feature. It’s also quite handy for those who enjoy having their yogurt to be portable – one jar can easily be taken with you to school or work for lunch or used as a snack!

Here are some additional features of this electronic yogurt maker:

LCD Timer: An LCD timer counts backwards to allow for you to know exactly when the yogurt is ready and without worrying about accidentally or inadvertently losing track of time.

Auto Shut Off: An Auto shut off feature ensures that you will never accidentally leave the machine on when not in use. This is especially reassuring for those who like to sleep while making yogurt.

Time Control: As the time you allow the yogurt to heat can make a wide difference in texture and consistency and that not everyone has the same preferences, we especially like that you can set the timer in 30 minute increments ranging between 4 to 14 hours.

BPA Free: When using plastic containers, it is also reassuring to know they are BPA free and there is no risk of worrying about the chemical BPA leeching into your food as is the case with some items.

Thermometer Included: Having a thermometer included saves you from purchasing one separately and makes it very easy to boil your milk before mixing your ingredients.

As with any yogurt maker we review, we can’t stress enough how likely your first few batches might not turn out exactly as you like it. Everyone has differences in what tastes they like and the type of milk or yogurt starter you use will also play a very large factor in your satisfaction with the results. For best first time results, we recommend using organic whole milk and allowing it to set for at least 6 – 8 hours and using a plain yogurt that you like as a starter. Remember if it seems like there is a lot of liquid at the top this is also normal and to mix it right in. Once you get the hang of it, then you can start getting creative and trying new things!

Do you have any experience with the Cuisipro Donvier electronic yogurt maker that you would like to share? Tell us your story in the comments below.

Frozen Yogurt Recipes

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frozen-yogurtFrozen yogurt is a delicious and healthy alternative to ice cream, which is why we decided to share some of our favorite frozen yogurt recipes with you below. Even when frozen, the bacteria that make yogurt probiotic are still effective – they merely go into a dormant state when frozen and then when eaten by you go back to their usual busy selves to give you the health benefits you need.

Freezing your yogurt is also an easy way to get a thicker consistency if your first few batches don’t turn out exactly as planned. The easiest thing to do is to simply make it as usual and then transfer it to the freezer instead of the refrigerator. You can let it stay in the freezer as long as you’d like – and many people will even freeze their plain yogurt as is to save it as a starter for their next batch they plan on making.

Most commercial flavors that you see for sale in stores or the ever growing in popularity frozen custard shops typically have a few more ingredients added to them to give it a creamier and smoother texture and of course to add additional flavorings such as chocolate, vanilla, or fruit flavors. Others love to add different things to their mixes and batches, such as chocolate chip cookie dough or walnuts and caramel. Really the possibilities are endless – you are only limited to your creativity and time to experiment!

For the creamiest recipe, we’ve found that we absolutely love using strained yogurt, also commonly called yogurt cheese or Greek Yogurt. It’s thicker and quite tasty. It’s also just as easy to make – the only additional step is to strain the yogurt through cheese cloth. (See our directions for Greek Yogurt). If you don’t have the time to make the thicker kind though, that’s perfectly okay – you can still make it with it plain and as you’re used to. You can also always add thickeners such as pudding or unflavored gelatin and others.

Here’s Our Basic Frozen Yogurt Recipe:

You Will Need:
4 cups strained yogurt
1 cup sugar
1 teaspoon of pure vanilla extract (imitation vanilla will work – we just prefer the authentic “real thing”)

Directions: Mix together all of the ingredients and place in freezer for 3-6 hours or until frozen. You can also use an ice cream maker if you prefer. The time it takes for the mixture to freeze completely will greatly vary on the thickness of the yogurt itself. If you go with plain, non strained varieties, you may notice it will take a little longer. Of course, everyone also has different freezer temperatures – someone might have their at 31 degrees, another person might have theirs set at 29 degrees – that two degrees in difference isn’t going to make a HUGE amount of a difference, but it can affect it from anywhere from 10 minutes to an hour. We’ve found sometimes its better to let it stay in the freezer overnight to resist that temptation of not being able to wait for it to completely freeze through!

Now that you have a good basic vanilla recipe, you can add anything you want to the mix! Don’t be afraid to be creative – you can copy similar ingredients from your favorite store bought brands or ice cream flavors or you can try something completely wacky, different and new.

Here’s some fun ideas:

Peanut Butter & Chocolate Covered Pretzels
Strawberry Banana
Peaches
Blueberry
Turtle Carmel Fudge (Nuts, Chocolate Syrup & Caramel Syrup)
Coffee (add 1/2 -1 cup of your favorite coffee – may want to add more sugar if need be)
Chocolate Chip Cookie Dough
Raspberries
Lemon

And these are just a few ideas we’ve tried before and can think of off the top of our heads! If you need any inspiration, check out sites like TCBY Flavors.

Do you have a favorite frozen yogurt recipe you’d like to share? Tell us about it in the comments section below!

How to Make Yogurt

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yogurt3There are many different ways on how to make yogurt. Yogurt making is not difficult to do. If you can combine a few basic and readily available ingredients and then have the patience to wait, you can have your own to enjoy and reap the benefits of.

You can make yogurt without the use of a yogurt maker, such as in a crock pot or with a heating pad, but before you get started it is worth mentioning that there are many different devices and products available to purchase that are specifically designed for being an incubator for making yogurt.

Yogurt makers are very easy to use and clean and are usually electric operated, meaning you will need to have a spot for them on your kitchen counter that is near an electrical outlet. Most of them work by combining and pouring the ingredients into the machine and then after turning it on waiting a set number of hours for it to be ready. This is especially helpful for those who do not want to be bothered with checking temperatures or are afraid that they might not be able to have a consistent temperature during the incubation and fermentation process. Many of them even have an automatic shut off to ensure that you do not overheat it. Some have canisters that can be put right into the freezer after use so you can make frozen varieties as well. Learn more about choosing the right one in our Yogurt Makers Buyer Guide.

If you do not think it is a worthwhile investment to buy a product that specifically makes yogurt, very similar results can be made with a crock pot, which has similar features. If using a crockpot, you will want to ensure that it can maintain a constant temperature for anywhere from 5 to hours, depending on the ingredients and strains of bacteria you will be using.

Another method that some people have used with much success is to make it with a heating pad and wrap that around two large pots. However, if you do not have a heating pad or two large pots, then you might as well buy either a yogurt maker or a crock pot, since the heating pad is very similiar is price and you run certain risks using a heating pad, the name one being that you are not using it to manufacturer’s specifications.

What is Needed to Make Yogurt?

You can make yogurt with just three basic plain ingredients: Milk, Starter, and Powdered Milk if desired. Once you have “plain” yogurt you can then decide if you will add fruits, syrups, or other flavorings to it. You will likely notice differences in consistency and taste depending on what type of milk you use as well as what type of starter you are using. For some, it is a process of trial and error before getting the desired results achieved.

Milk: You can use any type of milk that you want, though some milk will produce different results. Our recipe is assuming you will be using cow’s milk, though many people also enjoy making it out of goat’s milk, especially those with a lactose intolerance, as the goat’s milk combined with the bacteria can often be eaten without the common side effects they are used to. The type of milk you use will contribute to the thickness of your final product in conjunction to the different types of bacteria you use. Skim milk will be somewhat runny, whereas whole milk will give you a better likelihood of a naturally creamy consistency.

Dry Milk: Dry milk, also known as powdered milk is often added into most basic recipes, though it is not necessary. You may leave it out without making any modifications to the recipe. You do not have to use the powdered milk, though many people recommend it as it a way to make it have a thicker and creamier consistency, especially if using skim milk.

Starter: The starter is also very important. You can use any commercially available plain yogurt with live cultures or you can also purchase freeze dried starters as well. The difference between the starters you choose is primarily in the age and the type of bacteria. Having multiple strains of bacteria at once is likely to result in a thinner product – but it will be done much sooner. Using only a couple will likely give you thicker results. If you are eating and making yogurt for the probiotic benefits, then you should use the type of bacteria you want and not worry about consistency – you can always do what many of the commercial manufacturers do and add pectin or gelatin to the mixture when it is finished.

What is the Process?

The process is very simple once you have decided what ingredients you will be using. Our directions below are what you will do when using a yogurt maker. Since different models and manufacturers will vary, you’ll want to always make sure you read the owners manual and directions that come with product your purchased. Not following instructions per the manufacturer can result in yucky tasting yogurt, or worse, damage to your machine. In most cases, all you need to do is heat the milk to 185 degrees, then allow to cool and add in the bacteria before transferring it to the yogurt maker where it will incubate for several hours. After that it is ready to place in the fridge to chill and eat.

Directions on How to Make Yogurt

Ingredients you will need:

1/2 Gallon Milk (This equates into 2 quarts or 8 Cups if you are measuring different ways or need help reducing this into a smaller batch)

1/2 cup dry milk (also known as powdered milk, available in most baking sections of the grocery store where they keep flour, sugar, etc.)

1/2 Cup Plain Starter Yogurt OR Freeze Dried Starter

Directions:

1. Heat the Milk: Heating the milk is the most difficult thing to do, and you’ll be glad that it’s not difficult to do at all. We recommend using a double boiler or similar set up which allows you to cook the milk without worrying about scalding or burning it. You don’t want to burn the milk and try to make yogurt with it. You simply put water in the bottom pan and then milk in the top pan and let it cook until it reaches about 185 degrees. (If you haven’t invested in a Digital Thermometer yet, you really should – not only great for making yogurt but making sure your meats are cooked completely too!) No thermometer? You can try to eyeball it for when the milk starts getting frothy, kind of like it looks in a cappuccino.

2. Let the Milk Cool: You’ll want to let your milk cool to about 110 degrees. You can just let it sit there and cool off, or if you’re in a hurry, you can put the pot into a larger pot filled with cold water or ice. This is a good time to make sure your yogurt maker is plugged in and pre-heating.

3. Add Your Starter: Now that you’ve got the milk to 110 degrees, the next step is to add the starter. Adding it in takes no time at all. Once you’re done you are ready to transport it into your yogurt machine.

4. Let it Sit While You Do Something Else: It can take anywhere from 4 to 8 hours to have yogurt. The time it takes depends greatly on the types of cultures you are using and how strong they are – stronger cultures do not take so long. The longer you let it sit, the thicker it will be – however it may also have a more “tangy” taste than you are used to. Practice makes perfection, so likely after a few trial and error batches you’ll have a method down that makes a yogurt that you love and rivals store bought brands.

5. Stir the Yogurt & Refrigerate: This is the final step before you are ready to enjoy your homemade yogurt. You’ll need to stir it and then refrigerate it for a few hours before enjoying it. After that you can then add in any flavorings you wish, such as vanilla or fresh fruit.

And that’s it! Pretty Simple! You now know how to make yogurt!

Greek Yogurt

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greek-yogurtGreek Yogurt is becoming increasingly popular in the United States of America, no doubt because of it’s thick smooth and creamy texture that rivals much of the soup like consistency of most commercial dairy based yogurts.

It is made by several manufacturers and you’ll likely be able to find it in your refrigerator dairy case in the grocery store. However, it not surprisingly is more expensive, especially if the product was manufactured out of the country.

The main difference between greek yogurt and regular yogurt is the thickness in consistency. Fortunately, if you’re wondering how to make Greek yogurt you can do it with one extra simple step in addition to our regular guide on making yogurt, which you’ll want to read first for detailed instructions. For best results, we recommend using whole fat milk and a whole fat yogurt starter base.

To start off, you’ll need the same ingredients we use for our basic recipe: 1 quart of milk and 2-3 tablespoons of yogurt or yogurt starter.

The first thing to do is to cook the milk to 185 degrees in a saucepan. (we prefer a double boiler – you don’t want to scald or burn it!) This gets rid of any impurities in the milk that could cause it to spoil or affect the way the bacteria do their magic.

Next, you’ll want to cool it off to be around 110-115 degrees. This is the peak temperature for the bacteria to work at making lactic acid. A cooking thermometer is an indispensable tool for this!

After that, you need to add in the yogurt or yogurt starter and allow it to incubate in your machine for 4-8 hours. The time will greatly depend on what bacterias you are using – the more bacteria, the faster this whole process is.

After it has incubated and fermented, you’re ready for the extra step to follow for making this regular old yogurt go “Greek”.

Straining the Yogurt

When you are straining the yogurt, you will need a large bowl, a cheesecloth or clean towel, a colander that fits into the bowl, and some string.

1. Put the cheesecloth in the colander and the colander into the bowl and then pour the yogurt onto it. Lift the corners of the fabric and twist it so that it squeezes the yogurt. (Note: You may want to do this over a sink!)

2. When you have squeezed out as much liquid as you can, tie the cloth around the remaining yogurt as tightly as you can and allow it to drain in the colander over the bowl for 3-4 hours in the refrigerator.

3. Untie the String & Serve and Enjoy! You can now add any flavorings.

It’s a little tricky at first making Greek yogurt, but once you get the hang of it you can enjoy this same delicious treat for a fraction of the cost of what you would spend in stores!

Making Soy Yogurt

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soya_beanIf you are unable to drink milk or prefer using soy milk, you can learn how to make yogurt using soy milk instead of traditional cow’s milk. Making Soy Yogurt is actually no different than how you would make it with regular milk – just the different ingredients you might use instead. Soy milk is made from the soy bean plant and is a great healthy option for those who do not drink cow or goat’s milk.

There are all types of reasons as to why you may prefer soy over regular. Those who are lactose intolerant may prefer it simply because it does not cause them the side effects that they would get from eating milk based products. Those who have adopted a vegan diet would also be interested in making it from soy. For others, Soy is different in flavor and texture and that might be why you would prefer it.

Either way, if you want to make it, the only thing different you will have to do is use soy milk instead of regular milk.

Ingredients:

1 Quart Soy Milk

1 cup soy yogurt or soy starter with live active bacteria cultures

2 tbsp Agar Powder (optional) Learn What Agar Powder Is

Directions:

1. Heat Up the Soy Milk to 185 degrees: It is best to do this on a double boiler to make sure you don’t scald the milk. This will eliminate any potential impurities that may cause differences in how the bacteria reacts to the milk.

2. Cool it Off: You want to then cool it off to be around 110-115 degrees. This is the ideal temperature that causes the bacteria to react.

3. Add in Yogurt Cultures: This is the step where you want to put the yogurt or the dairy free cultures into the milk and mix it in. Pour it into the pre-heated yogurt maker machine.

4. Allow to Incubate 4-6 Hours: You’ll want to make sure you allow for enough time for it the bacteria to produce the yogurt. This will greatly depend on what types of bacteria you or using and how many, as typically the more bacteria you use the faster it will turn into yogurt.

5. Add Agar Powder: Agar powder is a vegetable based gelatin like substance that can be used to make it creamier, since soy yogurt tends to be quite runny. You’ll want to mix it in and give the mixture a good stir.

6. Refrigerate: You’ll want to refrigerate it for at least 4-6 more hours, overnight preferred. You can then enjoy it and serve with your favorite fruits or add in any additional flavorings you might like.

For more detailed instructions, you’ll want to check out our detailed guide on How to Make Yogurt.

If you have any questions, comments, or suggestions on how to make soy yogurt, feel free to Contact Us.

Salton Yogurt Makers

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saltonSalton yogurt makers are difficult to find if you do not already have one. This is because they are no longer being manufactured and produced, at least that is what appears to be the case. Visiting the Salton company website revealed that while they have many wonderful kitchen and home appliances to choose from, there doesn’t seem to be one single yogurt maker anywhere there.

If you have your heart set on a Salton however, the good news is you can usually find them online through auction and online shopping sites as well as through traditional means of buying used household appliances, such as classified ads, the flea market or yard sales.

Here are some of the models they produced:

Salton YM7 Yogurt Maker : This one had smaller jars instead of one large container. Having the smaller sized jars makes it so you can make your own different flavors and varieties with one batch without having to worry about moving it into separate containers.

Salton YM9 1-Quart Yogurt Maker: This is a one quart maker that was highly popular and the one you will find the most reviews for. It is perfect for making 1 quart of yogurt per batch. Features include a see through lid as well as a container that is freezer safe.

Salton Model GM-5: This one you may occasionally see for sale used. It is like the YM7, except it features 5 jars instead of 7.

There may be other Salton models that were produced, but without knowing for sure and without the history of the item on the company website, it is difficult for us to know exactly what other models and makes exist, and especially all of the features included.

If you are interested in buying one second hand or used, you can usually find them at a very reasonable price, often for less than $20. Unfortunately, buying second hand will mean that you will be buying it “as is” which means that you will have a tough time finding replacement parts or getting support from the manufacturer or original retailer. However, buying one used can be a fantastic way to find out if yogurt making yourself is truly for you and then decide if later need be to buy a new model.

If you know any information about Salton yogurt makers, we’d love to hear from you so we can update our page. Feel free to Contact Us.