Salton YM9 1-Quart Yogurt Maker
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Our Price: $129.99 Availability: Usually ships in 1-2 business days Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Salton YM9 1-Quart Yogurt Maker
Customer Review: Salton YM-6 is the best home yogurt maker on the market.
Summary: 5 Stars
The Salton YM-6 is the best home yogurt maker on the market. It is easy to use and clean. If you use more than a quart of yogurt a week, the Salton is the most reliable and lowest cost maker on the market.
Here are some hints for successful use of the Salton YM-6:
1. You can use any good quality plastic quart container with a "snap' lids in the machine. My preference is the soup container from my local Chinese restaurant made by W. Y. Industries Inc., N. Bergen NJ, model 32-S.
2. Any kind of milk can be used.
3. Place about 3.5 cups of milk in a glass container or measuring cup.
4. Heat the milk to about 190F. Use a microwave with a probe, or a thermometer specifically made for use in microwaves. DO NOT BOIL THE MILK.
5. After heating, add 1/8 cup (2T.) powdered milk to the hot milk. Powdered milk improves the texture of the yogurt and raises its calcium content.
6. Cool the mixture to 105F and stir in 2 teaspoons of "plain" commercial yogurt containing live, active yogurt cultures.
7. Pour the milk into the quart container, snap on the lid, and shake well.
8. Place container in the Salton and relax. The manual says to wait 8-10 hours, but I have waited 12 hours without any adverse effect.
9. Refrigerate the container for at least 5 hours before using.
We like yogurt over cereal and with dried fruits and nuts. Enjoy the maker and eat lots of yogurt.
Customer Review: I love this yogurt maker
Summary: 5 Stars
Just receive this yogurt maker today and make my first batch of homemake yogurt. The instruction is very easy to follow, I use whole milk and went to Stater brother and get a tub of their plain yogurt as a starter. The other brands are more expensive. I first plug in the unit so it will get warm. Then I bring 4 cup whole milk almost to a boil and cool it in the ice water bath. I do not like short cut and killing all the bad stuff first is not a step to be skipped. I put 1/2 cup of stater brother plain yogurt in the container, pour in the lukewarm milk and mix gently just to spread the starter all over. I did not use any instant milk powder because of the additives and preservatives. After 5 hours, I open the cover and can smell the fresh warm tangy yogurt. It is soft, creamy and white, kinda like soft silken tofu. I pour it in a container and refrigerate it for later so it will solidify more. This is a great yogurt maker and very light weight. Very easy to use. I am happy with the plastic container so it is light weight and not easy to break. I just wash it and sanitize it by rinsing it with hot boiling water. I would recommend this to everyone. The key is to keep everything in constant low temperature. I can't believe this is so easy and convenient. Success on the first try and very happy. Good things do come with a small package. Forget about all the tiny bottles to clean. This is a steal for under $10 at Amazon.com with free shipping.Customer Review: GREAT YOGURT MAKER!!!! ........BUT.......
Summary: 5 Stars
I bought this yogurt maker about a year ago as a gift for my folks. They love it! The problem is, now, a year later, I'm looking at it again and thinking I may get one for myself.
I start looking at yogurt makers and think, "This is a pretty nice looking one. Hmmm....it looks ALOT like the one I bought a year ago for my folks." So, when I go to look at it, a note pops up and confirms exactly what I had been thinking.
Ok, so I'm all about capitalism and whatnot, but the same supplier is now selling a yogurt maker that I bought on Nov 30, 2008 for more than ten times the price on Oct 30, 2009. Sorry, but I don't think so!
Apparently this yogurt maker has been discontinued now. Perhaps this is why the seller feels it/he/she/they can now charge the prices they do. If you read some of the one star reviews there is mention of BPH concerns (due to the plastic container). This may or may not be relative to you.
As you can see, this product has many great reviews.
I just figured I'd throw my "two-cents" out there about the ridiculous price.
On a side note: My dad found some glass jars that he could use for the same unit. This way, he could have a batch in the fridge and another one "on the go". If BPH is a concern and you still want to throw $200 out there for this thing, it's another option.
GO CAPITALISM!!
Customer Review: Very cost effective yogurt Maker
Summary: 5 Stars
I am now on my third one of these machines. I use it twice weekly every week. Seems to last somewhere between 4 and 5 years. I have bought all 3 from Salton directly. The first one in 1998 cost me $14.99; the one I bought last week also cost $14.99.
I've been looking for something with a lid to replace the container because I would prefer a container with an air proof lid once I place the yogurt in the refrigerator. Thanks to the reviewer who suggested a 46 oz jar of apple sauce.
My usual method is to use half'nhalf and Yogourmet started which I can get for several places directly for about $3.60 for 10 starter packs. 1 pack makes 5 cups and the rather odd plastic container for the milk will hold 5 cups even thought it's marketed as 1 quart.
I use 4 cups of HnH and 1 cup water. I heat it for 5 min and 45 secons on high in the microwave. Any more time and it boils -- any less time and it doesn't reach the right temp. I let the temp drop and then add the starter.
I usually incubate for 24 hours to eliminate all lactose -- I'll have to try the 34 hours mentioned. I've noticed that placing a towel on top of the machine while it's incubating creates yogurt that has almost no tartness.
The major difference I've noticed between microwaving and heating in a pot: microwaved yogurt always seems to have a harder surface and is set more at the end of 24 hours.
Customer Review: Why pay more for store-bought plain yogurt?
Summary: 5 Stars
I eat a lot of yogurt. Plain. So why should I shell out so much for store yogurt when making your own is so easy? Some of the secrets of yogurt to help you be successful:
1. Cleanliness is next to Godliness for any dairy recipe. Bacteria or other microorganisms you are inviting to the party can make off flavors, goopy results.
2. Yogurt is thickened commercially with dry powdered milk to add body to the product. American milk from Holsteins is thin and lacking in protein. Adding dry powder milk puts back in the casein that sets up to make a nice creamy, thick yogurt. Jersey cow milk is higher in fat and protein; if you have access to Jersey milk, then you might not need to add dry powdered milk.
3. If you DON'T SCALD THE MILK (bring to a boil) you will leave in enzymes that will result in a thin, porridge-like yogurt, if you are lucky. If you aren't lucky, the result will be liquid milk but spoiled. So scald the milk.
4. After you scald, take the milk's temperature. It has to be around 80-85 degrees and no more, or the culture you stir in will be killed off and again, you won't get any yogurt. Plain yogurt starter works fine. Make sure it's fresh, however.
I like my yogurt plain or with apple and sunflower seeds stirred in. But feel free to flavor yours with apple butter, jam, fresh berries, honey. Kids like it with whipped strawberries or blueberries and maple syrup.