Yogotherm yogurt maker. Use it to make Yogurt, or Kefir or even soft cream type cheese (try our LyoPro MO or MDL cheese culture for soft cheese!)
This non-electric thermos style appliance will produce 2 quart batches at a time. And you can use any yogurt culture! This is a natural way to make Yogurt without using any electricity! BPA Free!
The Yogotherm yogurt maker turns milk into wholesome, natural probiotic yogurt, probiotic kefir, fresh cheese or sour cream. Dairy product lovers have the opportunity to make 2 qts of their favorite product with the help of the Yogotherm Yogurt Maker and Cultures. The operation is simple and easy.
Today’s health-conscious consumers want to eat right. Not only a great source of protein and calcium, yogurt also contains live and active probiotics culture that are crucial for a healthy digestive system.
We use the Yogotherm here on the farm at Homesteader's Supply and find it a fantastic product and so easy to use.
Yogurt Instructions: heat milk from 165 -185 degrees. Once that temperature is reached allow the milk to cool down to 115 degrees and add yogurt culture. Allow culture to dissolve on top of milk for a minute or two. Then stir throughout well. Immediately pour this cultured milk into the inner bucket, secure the lid. Place bucket into the Yogotherm, and replace it's lid. Place your yogotherm in a warm area and allow it to incubate for 7 to 12 hours... more if you like. The longer you incubate the yogurt the thicker it will get. After incubation time, remove the inner pail and place it into the refrigerator until it's cold and then ready to enjoy! But, if you want THICK yogurt, no matter what yogurt culture you use, then remove the yogurt from the inner pail and place into a cheesecloth lined colander over a pot or bowl. Allow to drain for 4 to 8 hrs. The time draining depends upon how thick you want your yogurt!
- Height 6-3/8 inches
- Top diameter 6-1/2 inches
- Bottom diameter 6-1/2 inches
Our Yogotherm includes our LyoPro Yogurt Culture. Just the right amount of great flavor, very creamy consistency and chock full of probiotics! You only need 1/16th tsp of our yogurt culture per batch of yogurt, but to make it go further... just add some freshly made yogurt to an ice cube tray and use 2 cubes to inoculate the next batch of yogurt. What great value!
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