joining the yogurt maker discussion

[Guest guest]

I just finished making another batch of goat yogurt with Progurt. I

have the Euro Cuisine yogurt maker. I took the temp of the yogurt

several times during fermentation and the temperature stayed

consistently at 102 degrees.

I chose this yogurt maker for 2 reasons. I liked the smaller

individual jars. And the jars were glass instead of some sort of

plastic. The only negative is that you can only make 1 quart at a

time. Which brings me to my dilemma....

I want to find a yogurt maker to make a bigger quantity so I can use

it to make frozen yogurt for my family. The Yogourmet seemed like

the logical choice until all of this temperature info came to light.

Here's my question, I guess: If I'm going to freeze it anyway, aren't

I forfeiting the probiotic benefit it would provide, so it shouldn't

really matter? We can keep using the Euro Cuisine for our " good "

yogurt and get the Yogourmet to make " ice cream " yogurt.

Thanks for any insight.