I eat yogurt every day for breakfast. Plain, lowfat, organic, spooned over shredded wheat and sweetened with brown sugar. I buy two or three tubs of it at the store every week, so it seems like I should be making it myself with my yogurt maker, but I don't.
1. The process calls for careful temperature watching, gauging, and springing into action--granted, only for the first hour or so, but not the type of thing which can be left to its own devices for a while without disaster when Daisy has caused an emergency or I can't get off the phone with a distraught client and then forget what I'm doing.
2. The results are iffy. Sometimes the yogurt is great, sometimes it's thin and runny.
3. If I start it in the morning, I have to remember to refrigerate it at night. If I start it at night, it's quite warm in the morning, and gross to eat.
4. It's more expensive to make than buy, even the premium organic stuff.
5. The tiny pots, the lids that crack.
This appliance is gathering dust.
In England, there is a neat yoghurt maker which is essentially a sophisticated flask. Pre-mixes of dried yoghurt - Bio, Greek, Slimmers etc. are added to cold water, agitated and placed in the yoghurt maker for eight hours then fridged. No additives and perfect every time. Each sachet cost about £1.40 (not sure what that translates to in dollars). Ann-Marie
ReplyDeleteI'm so glad to read this. I had considered buying a yogurt maker but was having a hard time justifying it. Now, I know it's out the question. And life is easy again, knowing I don't have to make it myself. :)
ReplyDeleteDoes anyone know if yogurt can be made in bigger batches...and would a crockpot on the "warm" setting work?
ReplyDeletemommaroo2
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