Salton YM9 1-Quart Yogurt Maker
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Our Price: $169.95 Availability: Usually ships in 24 hours Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Salton YM9 1-Quart Yogurt Maker
Customer Review: I'd Give This 6 Stars if I could....
Summary: 5 Stars
I was weary of purchasing "store" yogurt that contained countless additives with a mediocre taste. When I bought this inexpensive little appliance, I really wasn't expecting more than an occasional use. This amazing though simple to use yogurt maker is a Jewel! I've had it now for about 3 months & have only had 1 week that I didn't have a current batch in my frig. Usually when a batch is "done" & refrigerated, I remove the starter for the next batch, portion off some into my Donvier yogurt-cheese maker, & leave the remainder for enjoyable eating (plain for me, fruit added for my husband).
The instruction booklet is very good EXCEPT it states only the initial milk heating be done "over medium heat, stirring frequently to JUST BELOW THE BOILING POINT". I don't feel that is adequate...the instructions with my original yogurt starter (purchased at the health food store)stated "to 180 degrees" which better measures...so I've penciled in on my Salton booklet.
I'm finding more recipes that call for yogurt in place of other ingredients...made some wonderful batches of yogurt/carrot muffins that one mixed the batter, put in freezer (raw) & froze (up to 2 months before), then when company comes, remove from freezer & pop directly in the oven for 35 minutes & fresh & delicious muffins with raves all around!
I've expanded the use of my yogurt to making yogurt-cheese (a simple draining process)as mentioned above, and think if we're to get the full use of something new, it's a good idea to see all the ways it can be used. Yogurt-cheese is great to make delicious dips or desserts + a whole lot more.
One other thing I would mention, I like firm yogurt & this does very nicely with that aspect.
I've just made a new batch with all non-fat powdered milk (reconstituted from non-instant) & it is both firm & delicious.
My Salton is definitely a WINNER!!
Customer Review: I'd like to give it TEN stars!!!
Summary: 5 Stars
My two dogs would give this 15 stars.
Excellent value for the price. And it appears from time to time in the Friday Sale or Gold Box (I forget which...maybe both).
If the description included the phrase "handy reminder" instead of "timer" there would be less complaints. I like that the machine is uncomplicated and practically everyone has a kitchen timer they can use, if needed, to keep track to the incubation time.
I'm in the "use a wide glass mouth mason jar with a plastic cap" school of yogurt making since I don't like using plastic to heat foods and I don't store any foods in plastic, if I can avoid it.
I tossed the container that came with the unit and I have no complaints.
I use organic milk and "Fage" Greek Yogurt as the innoculant. Occasionally I add powdered milk to increase the protein content.
If the milk is from a fresh/never been opened carton, I don't bother scalding it. However, if I'm using milk from a previously opened container I scald it in the mason jar in the microwave. Then, it takes about 30 minutes to cool down on my kitchen counter, while I go about doing something else. Easy, easy, easy. I usually make it before I go to bed and I refrigerate the yogurt when I get up the next morning, so my yogurt incubates for about 8 hours or so.
I have 3 mason jars in rotation. One is incubating in the yogurt maker, one is resting in the refrigerator for 24 hours after having being incubated and the third is being consumed.
After making each batch, I remove about 1/4 cup of the freshly made yogurt to a small sterilized glass container for inoculating the next batch of yougurt. When I need to refresh the innoculant I buy more Fage yogurt (which is about as high fat as 1/2 & 1/2 and a luscious treat that I would never otherwise indulge in. But it make a great yogurt starter!)
Customer Review: Dreamy Creamy Yogurt
Summary: 5 Stars
I have had this yogurt maker for a few years, but only used it once with not so great results. After reading the reviews on amazon I figured I must have done something not so right when I made my first batch of yogurt and felt inspired to try it again. My second attempt was a complete success. I used organic milk and organic Horizon's plain yogurt as a starter. It turned out thick like custard. Wonderful! Here are the directions I followed:
Making yogurt with the Salton Yogurt Maker is fun, easy and worry-free. A few things you'll need are milk, powdered milk for thickening, a thermometer and a yogurt starter. Be sure your yogurt maker is clean before starting. It will provide a stable temperature for incubating the yogurt. In this article you will find the best instructions for Salton Yogurt Maker.
1. Add ½ cup of dry milk powder to 1 qt of whole or skim milk.
The milk should be heated on the stove to 185-190°F, stirring frequently.
2. While you're waiting for the milk to heat, plug in your yogurt maker so it can be warming up.
3. Let the milk cool to 110-115°F. I usually place the pot in a large bowl of ice water, stirring the milk until it's cooled to the right temperature.
4. Pour about 1/3 of the milk into a separate clean container and add ½ cup of plain yogurt with active cultures or 1 pack of yogurt starter. Stir until mixed evenly.
5. Pour this starter mix into the remaining milk and stir.
6. Finally, pour the milk into your pre-heated yogurt maker.
7. You should allow the yogurt to incubate 6-12 hours. The longer it is heated, the more tart the taste.
8. When the batch is done, put the container in the frigerator and allow it to cool for several hours or overnight. The yogurt will thicken as it cools.
Enjoy!
Customer Review: delicious and easy yogurt
Summary: 5 Stars
I've had mine for several months now and have had no problems. After reading one reviewer's comments and suggestions about ultra-pasteurized milk, I do the following:
To sterilize, run very hot water over a small spoon, a plastic 1 quart container and lid leftover from store-bought yogurt. Pour about 1 cup of 2% ultra-pasteurized milk (straight from fridge) into the container. With the spoon, mix ~3 oz plain yogurt with live cultures gently with the milk. Make sure to break up the yogurt well with the back of the spoon and make sure it is thoroughly mixed (but gently!!). Stir in ~1/3 cup dry milk (eyeball this, I've made the yogurt successfully without this before). Add milk until the container is almost full; I just add to the line. Mix a little to make sure the cultures are distributed. Incubate in yogurt maker for 12 hours. Remove container from yogurt maker and refrigerate another 4-6 hours until set.
I love this method because it really minimizes the amount of utensils used and you don't have to heat up the milk or worry about temperatures at all. A little mixing and then you can forget about it for 12 hours. I have made many batches of yogurt with perfect consistency and tartness using this recipe. The texture is always unbelievably smooth and light. I like to mix the yogurt with honey and sliced strawberries as a lovely dessert or snack.
I had originally purchased this device to save money on organic yogurt but since making my own, I've realized that even if the cost was the same (which it isn't; it is much cheaper to make your own), I would still continue to make yogurt simply for the outstanding taste and texture. In my opinion, this cannot be compared with store-bought yogurt. I am very happy with salton's yogurt maker and I make yogurt at least once a week.
Customer Review: Keep steps simple and ingredients pure
Summary: 5 Stars
I highly recommend the Salton yogurt maker. If you are not having success, please try altering your recipe until you get one that works for you. If it is very runny (like milk) leave it in the machine for another 10-12 hours to let the yogurt bacteria grow. I tried the various recipes including boiling the milk, using cold milk, adding powdered milk and varying the time in the machine. My goal was thick, high quality greek yogurt at a fraction of the retail cost, using the simplest, fastest techniques and the simplest, purest ingredients.
It takes 8 minutes prep time, 8-16 hours in the Salton, then 3 minutes transferring it to a strainer. I was skeptical so few steps would work when I read how most people boiled the milk to a precise temperature, added powdered milk, cooled the milk to a precise temperature and bought starters. But take it from a cooking perfectionist, keep it simple and pure:
1. My only ingredients are organic skim milk and a few tablespoons of the previous batch of yogurt. My original starter was Fage greek yogurt.
2. I start with fresh, unopened ultra-pasteurized organic (skim) milk and heat it in a mason jar in the microwave for 5 minutes to 110 degrees.
3. While the milk is heating, I gently mix a few tablespoons of yogurt from the previous batch in cold milk.
4. I add the starter to the heated milk, stir, and place the jar into the Salton yogurt maker for 18-24 hours. If I add more starter yogurt (1/2-3/4 cup), I can have yogurt in only 6-10 hours.
5. Refrigerate yogurt for several hours or overnight. Then pour into strainer lined with coffee filters.
If anyone one has been successful with adding non-dairy milks to this process (soy, almond or rice milks) I'd love to hear about it.