Guest guest Posted February 12, 2002 Report Share Posted February 12, 2002 >I also have two Yogourmet yogurt makers that are in use for >milk and cream almost all the time. Oh, good point! I have a Yogourmet and it's running practically every other day. Invaluable piece of kitchen equipment. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2002 Report Share Posted February 13, 2002 I use my dehydrator all the time. I make all of my yogurt and cottage cheese in it as I'm trying to get some of the plastics out of our diet. I also dry nuts, bread crumbs, croutons, sprouted grains, etc. There are times it runs for several days straight, just switching from one item to another. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2002 Report Share Posted February 13, 2002 , Do you use your yogurt makers to make anything besides standard yogurt? Thanks, Daphne >I also have two Yogourmet yogurt makers that are in use for >milk and cream almost all the time. I use four containers for the two >yogurt makers. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2002 Report Share Posted February 13, 2002 Hadn't even thought of it yet. The two quart/liter container with the inoculated milk goes into a water bath that is set at a constant temperature of 111 - 113 degrees F. or 44 - 45 degrees C. If other milk products incubate at this temperature, the Yogourmet would probably work for them, too. What a great idea! > Date: Tue, 12 Feb 2002 17:48:25 -0800 > From: Daphne <bayleafgirl@...> > Subject: necessary equipment? > > , > > Do you use your yogurt makers to make anything besides standard yogurt? > > Thanks, Daphne Quote Link to comment Share on other sites More sharing options...
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