Product Description

A foolproof way to make perfect yogurt every time. Will make up to 2 quarts of homemade yogurt in only 4.5 hours! Also it is the only yogurt maker that will make our exclusive Yogourmet CBA yogurt that contains L. Casei which can boost your immune system, and B. Bifidus which can help promote regularity. It can also be used to make fresh cheese, sour cream and buttermilk. Largest capacity yogurt maker available and the only one that uses a "water bath" system to create an even heating wall around the inner container to maintain the precise temperature necessary to allow the yogurt cultures to incubate fully and evenly. The result is a rich, creamy, healthy yogurt every time. Includes a detailed instruction booklet, thermometer and cheese strainer.

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Product Details

• Amazon Sales Rank: #6072 in Health and Beauty
• Size: 2 Quarts
• Brand: Yogourmet
• Model: 104
• Released on: 2007-03-01
• Ingredients: Includes cotton bag for making cheeses, precision thermometer, full instructions manual in English, Spanish and French.
• Number of items: 1
• Dimensions: 10.00" h x 7.75" w x 7.75" l, .55 pounds

Features

• Specially designed to maintain the ideal temperature required for preparing healthy, natural and perfect yogurt every time
• Perfect for anyone on the specific carbohydrate diet
• Has dishwasher-safe inner container with seal-tight lid, to keep your yogurt fresh
• Kit comes with instructions, and a simple thermometer

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Customer Reviews

Most helpful customer reviews

350 of 357 people found the following review helpful.
Good and bad features; overpriced for what it is
By msyoga
What's good:
1. Large capacity, can make two batch sizes.
2. Water bath for even heating.
3. Digital thermometer.
4. Cheesecloth bag included for making yogurt-cheese.
5. Avoids the hassle of little single-serving containers.

What's bad:
1. No way to view the yogurt's progress without significantly disturbing it. When you're dealing with incubation periods anywhere from 4 hours to 24 hours, a window would be nice to give you an idea.
2. Exploding lid. I've actually had both lids blow off while incubating from the gases created by the culture, as others have mentioned, and found them halfway across the counter. At best, you have to be careful when removing the lid even when you're ready. When you lift the jar out of the machine, you have to catch the edge of the lid to lift it out -- and that can cause problems and mess if it pops too easily.
3. No time indicator, nor any other kind of indicator. I also have the Donvier ma ker with small serving cups, and it has a digital timer with automatic shutoff. Not necessary, but would be a nice feature for this price. You need to actually be there to shut it off (and make sure the lid doesn't blow off midway through).
4. The batch jar it comes with is plastic instead of glass. It does have a tight seal, however, and keeps the yogurt fresh for weeks.
5. It does get very hot. I don't incubate more than 8 hours, but have tested the water and found it at 123 degrees at around 3 hours.
6. For this price, you basically get a plastic vat that heats up and has a light to indicate it's on. That's it. This machine does not remove any of the guesswork. I've been making yogurt for years, and I've still screwed up many batches with this one. When you're growing bacteria, there's little room for error. Also, you still have to go through the process of heating to sterilize, cooling, etc., as you would with any machine.

Recommended? Maybe. I use it more than the Donvier simply because of the container size.

A couple of tips:
1. Soy-based yogurt is very difficult to get right. If you're like me and you don't mind eating dairy, but you want to eat more soy and prefer to avoid saturated fat, try using a quart of creamy soy milk (not light!) and adding 1/2 cup dry dairy milk powder to it, plus sugar and any flavor extracts. It makes an absolutely thick and creamy, delicious yogurt that sets up properly and has no weird flavor. I have experimented with pectin and do not like it -- adding additional milk powder thickens the yogurt nicely.
2. Honey is naturally antibacterial, and therefore will impede your culture. Don't sweeten with honey before culturing -- use it afterward if you like it.
3. Do not use a starter yogurt that contains a lot of gelatin. It's very difficult to get it to mix evenly with your warm milk, even if you pour the warm milk into the starter a little at a time.
4. U nfortunately, almond milk and hazelnut milk do not work, even if mixed with some cow's milk. However, coconut milk (full fat) or coconut cream make an incredible, rich silky yogurt when mixed with dairy milk.

163 of 165 people found the following review helpful.
Nice thick yogurt, used starter
By S. R. macdonald
I have made three batches of yogurt with a 24hr-ferment time and have been very pleased. I did use Yogourmet starter and have had thick, creamy yogurt each time. I like that the yogurt maker comes with a thermometer for when the milk is heated prior to making the yogurt.
My yogurt maker does not get very warm to the touch, even after 24 hours, but I will have to check that with a thermometer the next time I make yogurt (tonight) because there have been concerns voiced here that the yogurt gets too hot for the probiotics to survive.
I have been completely happy with this product so far!
Ok--news flash update--I have been checking the yogurt with a thermometer and it has been fermenting at the same temp for 19hrs which is about 110F. The Yogourmet therm. has a green line on it and that is right where the temp. staying--well under 120F. I doubt it will suddenly heat up in the next sev. hours. I AM happy with this yogurt maker!

99 of 104 people found the following review helpful.
More work than I expected, but happy with the results
By N. Krumpe
Prior to purchasing the Yogourmet Electric Yogurt Maker, I had never made yogurt before. I saw this on sale at Amazon and decided now was the time to get started. My first batch turned out well, and I am anxious to start trying out adding fruit and other extras.

However...I was slightly disappointed because I thought buying a yogurt maker would mean that all I would need to do is dump together the ingredients in the yogurt maker, turn it on, and wait. Instead, there turned out to be several steps: heat the milk on the stovetop to 180F, wait for the milk to cool down to 112F, and add some kind of thickener to the milk if desired (such as powdered milk or unflavored gelatin). None of these steps were hinted at in the product description. The purpose of the yogurt maker, apparently, is to then keep this mixture held at the appropriate temperature for several hours to allow the yogurt to form.

Now, I'm not complaining that I needed to do a little w ork in the kitchen...I certainly don't mind spending the time. My point is simply this: If you are buying this yogurt maker thinking that it does all the work for you, note that it does not. It IS very useful...I would not want to figure out another way to maintain the desired temperature for 4 or 5 hours. I DO recommend it. Just know that it's not a "put-in-the-ingredients-and-forget-about-it" kind of device.