yogurt machine image
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Is it really that helpful? I found how to make yogurt but then I need a thermometer, a big pot and a smaller pot that goes inside it to put the milk it n order to heat the water slower.
Anyway, there are tons of yogurt machines in the market and all of them have good and bad reviews, so I am lost.
Any input please?
Thanks.
Answer
No, absolutely not. You need a thermometer and a big pot. If you don't have a thermometer you may be able to still make yogurt. The key is to heat the milk to a point where all of the bacteria is killed. This is when the milk is steaming, bubbles are forming, but the milk is not boiling. The next step is to cool the milk enough so that when you add the yogurt starter you don't kill the active cultures in the starter. You can cool the yogurt so that it is still warm to the touch, but not hot. Dab a little bit on your wrist as if you are testing a baby's bottle to make sure that the milk is warm, but not hot. It may be easier to make yogurt without a thermometer after you've done it with a thermometer a few times. People have been making yogurt for centuries -- long before they had thermometers.
A yogurt machines does not get used until you've done all the preparation work. The machine simply keeps the prepared yogurt at a constant slightly warm temperature. You can attain the same result by putting your yogurt on the kitchen counter and wrapping it in a towel, or putting it in your cold oven with only the oven light turned on. The machines do not make the preparation of yogurt any easier.
For tips on how to make great yogurt see the attached recipe -- no machine required! In fact, if you buy a machine you may end up not using it and it will just take up space in your cupboard. How do I know? Because that is where mine is and I make yogurt at least once per week.
No, absolutely not. You need a thermometer and a big pot. If you don't have a thermometer you may be able to still make yogurt. The key is to heat the milk to a point where all of the bacteria is killed. This is when the milk is steaming, bubbles are forming, but the milk is not boiling. The next step is to cool the milk enough so that when you add the yogurt starter you don't kill the active cultures in the starter. You can cool the yogurt so that it is still warm to the touch, but not hot. Dab a little bit on your wrist as if you are testing a baby's bottle to make sure that the milk is warm, but not hot. It may be easier to make yogurt without a thermometer after you've done it with a thermometer a few times. People have been making yogurt for centuries -- long before they had thermometers.
A yogurt machines does not get used until you've done all the preparation work. The machine simply keeps the prepared yogurt at a constant slightly warm temperature. You can attain the same result by putting your yogurt on the kitchen counter and wrapping it in a towel, or putting it in your cold oven with only the oven light turned on. The machines do not make the preparation of yogurt any easier.
For tips on how to make great yogurt see the attached recipe -- no machine required! In fact, if you buy a machine you may end up not using it and it will just take up space in your cupboard. How do I know? Because that is where mine is and I make yogurt at least once per week.
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