28 of 29 people found the following review helpful
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This review is from: VonShef Digital Yoghurt Maker with 7 Yoghurt Jars White - Automatic Home-Made 100% Natural Yoghurt
After watching a programme showing just what went into the yogurts bought in the supermarkets (yuk!) I decided to make my own. This machine is great - not expensive, the results have been good and the yogurt is easy to prepare.
I am still experimenting as at the moment to get the correct consistency as whilst the yogurts (I have just been making plain and adding flavour after) are lovely they are a little runny for me. I am going to try adding a little milk powder which is supposed to thicken them up a little.
I am certain that I will soon cover the cost of the machine (it costs about £1 to make 7 jars) and at least I KNOW what is going into my yogurt!!!!
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Showing 1-4 of 4 posts in this discussion
Initial post: 26 Oct 2013 14:52:29 BDT
Matilda Kasto says:
Hi & thank you for your review :)
Can I ask what that programme you watched was called re the yoghurt? And can you specify which temp you want the yoghurt to be kept at in the machine - and can it be on for 24 hrs? - need to make sure all lactose is eaten up.
In reply to an earlier post on 16 Nov 2013 15:29:25 GMT
h. O. Byrne says:
needs to be around fifty degrees according to utube vide i watched and took three hours to fully ferment.
Posted on 29 Dec 2013 13:58:54 GMT
I have been making yoghurt at home for about 35 years, originally in a Yogurlact maker. That gave up the ghost about 8/10 years ago. I now have a home made warm-cupboard. Going to buy a maker for son, that's how come I ended up here. I have experimented with many concoctions and have settled on the following:
From a tub of Greek style yoghurt take about two heaped desert spoonfuls. Eat the rest.
One tin of Carnation evaporated milk. Have tried with propriety brands with very limited success.
One litre of full cream milk. Using long life means you can always have several in reserve, and it works.
You will also need enough pots to hold 50 fluid ounces. I also have a small (2/3 fluid ounces) for the seed for the next batch.
Mix the ingredients together in a suitable bowl and pour into pots. Pour mixture into pots.
Set temperature to about 108/110 f (42/3 c) and 'cook' for 4 hours, stir each pot and
cook for another 3 hours, allow to cool for about 2 hours then refrigerate.
I only buy a new yoghurt if the homemade ones begin to taste acid.
The point is, Yorkshire lass, it is nice and thick?
Posted on 19 Jan 2014 10:27:22 GMT
E. Hutchinson says:
If you want really thick and creamy yogurt put the yogurt in muslin and hang over a bowl, the excess water will run out and leave you with a very thick yogurt, the longer you leave it the the thicker the yogurt.
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