Bests & Worsts Reviews from Amazon

I've been researching everything about yogurt for the past few weeks and after successfully making yogurt in my oven a couple times I decided I like making my own yogurt and it would be worth it for convenience sake to have a machine that made it as easy as possible. I think I've found the right machine here. Pros: 1. After mixing in your starter, you simply pour in the 1 1/2 qt mix, set the time, and forget about it. After the fermentation time is over, the machine changes to cooling mode so you can really let it go unattended until you're ready to use your yogurt or transfer it to your ref. 2. The tub and lid are pretty much all that needs cleaned after use. 3. The controls are simple to use (for adjusting the fermentation time). 4. It is very quiet. You can hear a small noise while it is heating or cooling but that cycles on and off as the machine is heating or cooling. 5. The fermentation timer will set for up to 24 hrs at 1 hour intervals. Cons: 1. You cannot control the temperature (if you want to do that). (Added edit: I just checked the temperature of yogurt that had been fermenting for 9 hours and it was 113 degrees.) **Update: I decided to check the temperature at 2 hr intervals and here is what I discovered: I started with a cool mixture around 70 degrees. After 2 hrs in the yogurt maker it was 94 degrees. After 4 hrs 106 degrees, and after 6 hrs it was 110 degrees. At that point I decided to take the large clear plastic cover off to see if it would help keep the temp down. That seemed to work since after 8 hrs the temp was still at exactly 110 degrees. This is a little troubling to me as it seems to indicate the machine is not monitoring the temperature very well. I changed my rating to a 4 star because of this. 2. It only makes 1 1/2 qts at a time. 2 qts would have been nice, especially since straining the yogurt produces less yeild. After using it some and experimenting with raw unpasteurized milk, organic pasteurized whole milk, and coconut milk, I can tell you that pasteurized whole milk makes the best yogurt in terms of smoothness and thickness. It is the most similar to premium store bought yogurt. Using Fage plain yogurt as a starter makes a very velvety - creamy yogurt. If you are interested in using raw milk (and if you can get it!) be aware that it will be more runny (see my recipe below). You can use coffee filters to strain it and make very creamy Greek yogurt, but you'll loose more than half of it as liquid whey. It is very delicious though (and very healthy). Add some pure maple syrup and vanilla bean to make the most delicious yogurt you've ever tasted! Don't want to use whole milk? Why not? If gaining weight is a concern, then I suggest going with whole milk. There have been studies showing that people gain more weight drinking 2% milk than whole milk. Healthy fats are not the terrible foods that we have been taught to believe. Eat healthy fats like coconut oil, olive oil, butter, avocado, and whole milk. Stay away from sugars, excessive carbs and diet drinks if you are serious about losing weight. Your body will burn carbs first, then fat - so if there are few carbs to burn, fat will be burned as your body fuel. Straining yogurt... most people like the thick creamy Greek yogurt and it is really easy to make. I have a yogurt cheese strainer (Cuisipro Donvier Yogurt Cheese Maker) that is so simple to use and makes great Greek yogurt. BUT - it will not work as well with raw milk yogurt since the yogurt is thinner. UPDATE: I've found that Stoneyfiled yogurt as a starter makes yogurt that can be strained in the Cuisipro strainer. Otherwise use coffee filters with raw milk yogurt. The Cuisipro strainer works great with yogurt made from pasteurized whole milk, or it also works with raw milk if you use Stoneyfield yogurt as a starter. (Added edit) I discovered that if the power goes out - even for a moment - the machine will discontinue whatever it was doing. You will need to start it back up and add the additional time to complete your yogurt. Raw Milk Yogurt Recipe: (follow this to the T and it should turn out great) Ingredients: 1 - 5.3 oz. container of plain Stoneyfield yogurt (Greek yogurt is fine too) I've found that Stoneyfield works very well with Raw milk 40 oz. (5 cups) Fresh raw milk (no more than 5 days old preferably). Add milk and yogurt in large pan. Wisk the yogurt and milk until the yogurt is completely dissolved in the milk. Very gently and slowly heat the milk to 105 - 110 degrees. Stir slowly often to avoid letting the bottom layer of milk get too hot. Keep a quick-read digital thermometer handy to frequently check the temp of the milk. As it approaches 110 degrees slide the pan off the burner. You do not want the temp to get above 110 if you can help it. At 117 - 120 degrees you've killed the healthy bacteria. When it is all up to the proper temperature, pour it into the plastic tub and put the fitted plastic lid on the tub. Place it in your machine and DO NOT put the clear cover on. If you do the yogurt will get a little too hot. ADDED NOTE: If the yogurt machine is used in a cool place (60 - 65 degrees) I put the cover on crossways so that is doesn't cover the container completely. Ferment for 6 hrs. (No more than 7 or you risk the whey separating from the curd and basically ruining the yogurt). Let it cool in the machine for a few hours and then carefully transfer it to the ref. for several hours. The trick is to not disturb the yogurt at all until it has reached a cool temp in the ref. After it has thoroughly chilled, pour it in your yogurt strainer or coffee filter overnight. Now you have delicious Greek style yogurt!