Re: yogurt maker brands vs nicer dehydrators

[Guest guest]

We just made our first batch of yogurt and it turned out perfect! At

7,000' elevation, perfecting things can be a challenge. Especially for

not-a-cook like me.

We bought the Euro Cuisine for $30 at Le Gourmet. Have not yet figured

out how to introduce it to the little one though.

On Monday, August 28, 2006, at 02:24 PM, Sheril Carey wrote:

> fromscratchmom@...

[Guest guest]

Sheril,

When your yogurt is fermenting, the temperature is the same... whether it's cow

or goat yogurt. The only time the temperature is lower for goat is when you're

initially heating your milk... you don't take it over 185 degrees F. The

fermentation temp is the same as cow.

I know that my starter (made by Yogourmet) states that if the temp goes above

122 F, the bacteria will be killed, so that one you mentioned that goes up to

125 degrees in the center seems like not a good option.

I use a Yogourmet... have for 3 years... no complaints. I like being able to

make a half gallon at a time. We go through a lot of yogurt here.

Patti

yogurt maker brands vs nicer dehydrators

Hi, all. I've not been very happy making my yogurt by the oven light method. I

think that it is turning out alright. It is just my personal preference that I

would like to purchase a yogurt maker or alternatively a nice dehydrator and not

have to monitor the temp quite as closely throughout the 24 hours. So I have

been looking at info online today about various yogurt makers. I'd like to

invite comment on the following models from anyone who has been pleased or

displeased after trying one or more of them: Yogourmet (I know many of you are

happy with these), Deni, and Euro Cuisine. The Deni and the Euro Cuisine are

each less expensive than the Yogourmet and they both come with individual glass

jars, rather than one larger container that I would have to purchase seperately

if I wanted to get it in glass. Also there is some confusion in my mind about

the temperature. The yogourmet holds a temp between 111 and 113 according to one

site that compares the different

makers, but I thought that I wanted to hold my yogurt at a lower temp since I

have been making goat yogurt. The same site says that the Euro Cuisine holds

between 104 and 118 without really explaining if this is a range you can choose

within or the range that it will fluctuate within all at one setting as well as

that the center of the unit gets warmer (up to 125!) than the perimeter and says

nothing about the operating temp of the Deni.

I am also considering that maybe I should muddle along with my oven until I

save a bit more and then get one of the nicer dehydrators that have been

discussed here, but as they are a much larger investment, I haven't been able to

make up my mind. Could anyone who has tried both a yogurt maker and a nice

dehydrator comment? Is the dehydrator easier and/or more reliable about holding

at the exact temp that you want?

In both yogurt makers and dehydrators, I'm wondering if I, as the operator,

will have control over the exact temp or will be choosing a setting such as low

or medium or high/ or some other designation, possible just turning it on in the

event that there are no settings to choose from.

TIA

Sheril

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[Guest guest]

Yogurt tastes delicious with cooked fruit;a bit of honey is optional.

Mimi

> We just made our first batch of yogurt and it turned out perfect! At

> 7,000' elevation, perfecting things can be a challenge. Especially for

> not-a-cook like me.

> We bought the Euro Cuisine for $30 at Le Gourmet. Have not yet figured

> out how to introduce it to the little one though.

>

> On Monday, August 28, 2006, at 02:24 PM, Sheril Carey wrote:

>

> > fromscratchmom@...

>

>

>

>

>

>

>

> For information on the Specific Carbohydrate Diet, please read the book

> _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

> websites:

> http://www.breakingtheviciouscycle.info

> and

> http://www.pecanbread.com

>

>

[Guest guest]

Carol,

No, I don't have a second oven and that can be a problem. But also, if I keep

the door shut it gets to warm and no matter what I try to prop the door open

with I cannot keep a constant temp; I'm always having to come check frequently

and either close it for a few minutes or open it wider for a time. So when it

goes overnight, I have to either stay up or get up and down. So no real rest

for that night.

Sheril

carolfrilegh wrote:

>

> Hi, all. I've not been very happy making my yogurt by the oven light method.

Sheril,

What is the problem with making yogurt in the oven? I'm wondering because i have

been

doing that for six years b/c I didn't want another kitchen appliance. i have a

second oven.

perhaps you do not.

Carol F.

SCd 6 years

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[Guest guest]

>

> Carol,

> No, I don't have a second oven and that can be a problem. But also, if I

keep the door

shut it gets to warm and no matter what I try to prop the door open with I

cannot keep a

constant temp; I'm always having to come check frequently and either close it

for a few

minutes or open it wider for a time. So when it goes overnight, I have to

either stay up or

get up and down. So no real rest for that night.

> Sheril

Then you are an ideal candidate for a nice new Yogurt maker !

Carol F.

[Guest guest]

Hi Sheril... here are some answers to your questions.

>

> Could anyone who has tried both a yogurt maker and a nice dehydrator

> comment?

I started out with a Yogourmet and I really liked it. There is no

temperature gauge on it but my yoguurt always turned out fine. I have

since switched to a dehydrator because I can make multiple batches in

it. I have the 9 tray Excalibur which will hold 4 of the Yogourmet 2

litre plastic containers. I generally make 6 litres at a time(2 litres

of goat for my daughter who doesn't like the taste of cow, 2 litres of

cow for myself and for cooking and 2 litres of whipping cream for

desserts, ice cream and cooking). It's great because I can do it all in

one night. You can also use the dehydrator for other things like veggie

chips, apple chips and fruit leathers. I have also used it to dry out

meringues and crisp crackers and cookies. The only drawback is how much

space it takes up, as it is quite large. The cost is also a factor, it

is significantly more expensive than the Yogourmet. I believe Excalibur

also make a 4 tray smaller size, I don't know how much yogurt that one

can hold at a time.

> Is the dehydrator easier and/or more reliable about holding at the

> exact temp that you want?

The dehydrator has a temperature gauge on it. I always set a

thermometer in the dehydrator to double check when I am making yogurt.

It has always turned out.

> In both yogurt makers and dehydrators, I'm wondering if I, as the

> operator, will have control over the exact temp or will be choosing a

> setting such as low or medium or high/ or some other designation,

> possible just turning it on in the event that there are no settings to

> choose from.

Yogourmet - no temperature setting, plug it in and leave it.

Excalibur Dehydrator - numbered temperature setting on a dial. Although

the way they have the dial set up I would not say it is pin-point

accurate which is why I generally double check by leaving my

thermometer in the machine when making yogurt.

If you can afford it, have the space for it and are committed to SCD

for the long term, then I would go straight to a dehydrator. Otherwise

the Yogourmet is good option.

Hope this helps,