Bests & Worsts Reviews from Amazon

I am a firm believer that you need no special equipment to make yogurt. I have made yogurt many times using a double boiler and a styrofoam "beer cooler" as is available in various sizes at grocery and service stations every summer for about $4. (see my comments at the end) However, if you want a maker "off the shelf" this is excellent. It has the following pluses: * It's instructions actually allow effective production of decent yogurt without further ado or special "mixes" or extras. * It's got the "high top" lid which allows fairly easy 96oz (3qts, 3liters) of yogurt to be made at one time.. NOTE: For larger amounts you do need to supply your own containers.. not hard as tupperware bowls or mason jars, etc work fine. * Although I would not rate it "superior" quality, it is decently made and has a 5yr warranty.. definitely above the norm. * This makes inexpensive yogurt. (under $0.75 a quart for me) You can also use soy milk, goats' milk, etc to make your yogurts as well as add sweeteners and flavorings for variety. Check the internet for many variations. There are good sources. * The small jars it comes with are handy if you're making a small amount or if you are doing it for children who all want different flavors. * It's easy to clean (the small jars are glass.. the hardest items to clean). Rarely do you need to do much cleaning to the unit itself. It only comes with the small cups and the normal and high-top lids.. you have to supply your own "big" containers.. mason jars work or whatever you have. I especially enjoy the high capacity. I live alone and easily eat one to two quarts of yogurt a week.. it cut me out of my "ice cream addiction* haha It satisfies my "cream crave". My "thick yogurt method" takes prep time and the prep is the same whether I make an ounce or 3 quarts.. and it lasts easily 2-3 wks in the refrigerator. My method: To make yogurt I simply put milk in a double boiler over slowly simmering water for about 30 minutes. This method does require that you pay modest attention to avoid boiling or skinning.. you can make thin yogurt without this step. I do it because I like THICK yogurt and the "fill and heat" method just doesn't make it thick like I like it. The yogurt I make is considerably stiffer than soft peak egg whites, though not so stiff as standing peaks. After the heating (which loses about 10% of the volume by evaporation) I put warm tap water in my sink, and cool the pan to about 115 fairly quickly. Pour this into jars through a strainer to take out any scalded bits or solids from your mix (only needed if you let it get much over 180F). I then pour some of this in a short glass and add a generous tablespoon of a previous batch for each quart of yogurt you're going to make (see note at end if you have no starter). Mix this starter bit until its smooth and divide among the jars you are going to use for the yogurt. If you are going to add flavorings, this is the time to do it. I am not a fan of sweetened yogurt, but it probably is the "favorite" among most. If I am going to use fruit, I simply mix the yogurt into the fruit at serving time. Don't overlook frozen fruits too! Put these jars in a warm place. It can be electric like this Tribest Yolife Yogurt Maker - YL-210 or just use a few jars of HOT FAUCET water as "heaters" in an insulated area. That's it. Yogurt cultures for some reason are VERY SENSITIVE to being stirred or shaken, so culture them where they won't be disturbed after you add the starter. In about four hours you'll have yogurt that has firmed (leave it up to 12 hours if you like a sharper tasting yogurt.. added time doesn't make it thicker). Put the jars in the refrigerator until chilled. It will keep at least 2 weeks. It will taste ok much longer. It can be frozen indefinitely as well as making "yogurt ice cream". I have found that after 3 weeks or so, the yogurt tastes fine, but seems to be "inactive" in that it doesn't work well as a starter, but I have kept frozen "yogurt cubes" and they still make fine starters even after months and they have developed thick layers of "freezer ice" and sublimated a third or more of their volume. I just rinse the cube off in cool water and let them thaw where they look pitiful.. like grainy, watery milk.. but they still make a fine new batch! Just as an added note, you can thicken the yogurt by adding about 1/4 cup powdered milk per quart to the milk before you heat it or by adding pectin or gelatin as a thickener. Thickeners likely will be required if you are using non-fat products. If you like "greek style" or "yogurt cheese" simply take the yogurt you have made and pour it either into a fine cloth bag or a fine mesh strainer over a draining jar in the refrigerator for a day or so. You may also try the Cuisipro Donvier Yogurt Cheese Maker. I haven't used it, but it should work. The liquid "whey" will drain off leaving a thicker, creamier product. I don't do this normally, but if done in my style it approaches the consistency of soft cream cheese. *NOTE: If you don't have leftover yogurt for starter, I started my first batch with Dannon PLAIN (read on the side that it has active cultures and NO OTHER INGREDIENTS except milk on its contents) This can be frozen easily to provide "starter cubes" in an ice cube tray then bagged until you need it. For my tray each cube is about 1Tbs. Just remember to thaw them before adding to your yogurt batch. Also, though it is very expensive, there are "starter powders" available to provide the active cultures.