Latrinka

I'd probably look on Amazon.

mjhaess

I bought a cusinart never out of the box at Goodwill for 6.91. It makes ice cream and yogurt. It is a great machine.

berryberry

Let me start out by saying I like yogurt, but I have never made it or seen it made. I looked at the thread because homemade ice cream is hands down better than store bought so maybe yogurt too. Hot milk in a crock pot allowed to cool and sit out overnight sounds like bad bacterial growth.

pcsavant

Got one and first thing I tried to use was the Almond milk because its 30 calorie per serving and all I use. NOT... Don't make that mistake. Although the instructions said its OK to use Almond, Soy, Coconut milks it will not thicken. Called the company on it and they agreed it doesn't work. So stick with "real milk"

QuiltE

There's only one REAL milk .... those other products should never be referred to as milk .. they are almond beverage, soy beverage etc. If you check the packaging, they should never have the word milk on them.

Here's to keeping Elsie the Cow and her cousin Bessie fully employed!

Gita

Yogurt and rice with a pinch of salt is part of our everyday meal. So we always make yogurt at home. Boil the milk, whatever, whole milk or 2 % until it begins to rise and spill over the pot. Switch off immediately and let it cool. When it is lukewarm, add a teaspoon of good plain yogurt { horizon should be fine }to the milk and mix with the spoon. Keep it inside the oven or inside a cabinet and let it sit for 12 hrs or more depending on your climate. It takes more time in colder places and during winter, so I add yogurt when it is more than lukewarm during winter. Milk should not be too hot, just the right temperature. Depending upon how sour you want the yogurt, you can wait up to 24 hrs. before keeping it in the fridge.

ktarsha

I tried a yogurt maker back when I first started - one of those vintage '70s machines with the little glass jars - but the last thing I needed was one more appliance in my kitchen, so now I make my yogurt pretty much how Gita said. After doing it for several years, it's like second nature now. I use more like a tablespoon of plain yogurt (and make sure it is *plain* - no additives or anything), or a dried culture. I put the cultured milk into a lidded glass bowl, then tuck it in the oven with the light on (keeps it warm without getting too hot) until it's set.

KarenR

Why are people using yogurt to make yogurt?

ktarsha

Got to have it there to add in the good bacterial cultures; otherwise, you'd just have cooked milk.