I saw two yogurt makers at the Salvation Army store

[Whispering Winds]

I was at the Salvation Army store where my daughter lives in S. Illinois and saw two of the 4-cup yogurt makers for $1.40 each. Are they easy to use, and would anyone have directions, because there was none with them. When I go back, I am going to run in and pick them up if some of you would think it would be a good way to make yogurt for family and chickens . . .I know they were really the rage back in the 70's and 80's I think, then like everything else died out . . .

 

[PeeperKeeper]

I am GREEN with Envy!

 

[Whispering Winds]

So, I should get them you think?????

 

[Mommi3130]

Get them, I have been wanting one forever

You might even be able to do an online search and find some directions.

 

[Whispering Winds]

That is what i thought too, I also found a brand new bread machine for $1.99 with no directions, and for the life of me, I cannot figure out the way to just make dough or a loaf of bread in it. Nothing I have tried works. I went online, and there is a website, but its goofy and you can't get a manual. I hate these co. that put websites up and then make it so difficult to navigate you just give up. I should go look at the name of it and put it on here to see if anyone might have one!!! I may have my daughter run in there and get them for me before they are gone!

 

[PeeperKeeper]

If you have any doubts....check them out on ebay. As for instructions, you could probably download instructions from company site for free.
Yep, I'd snap them up.

 

[Burbs]

I am pretty sure these devices just hold the temperature for incubation of the cultures, somewhere between 110 and 125.

Heres a sight that explains the process.

http://www.cheesemaking.com//store/pg/237-YogurtDetails.html

 

[Bluemoon420]

I make my own yogurt. I have a yogourmet multi. I've had quite a few over the years, but that one is my favorite

We go thru a lot of yogurt in my house.

I'd snatch them up if you saw them at salvation army. You can probably get the manuals online, and any missing parts you can usually find on amazon. I order my cultures on amazon because no one near me sells them.

Bluemoon

 

[joebryant]

Quote:
Why would you mess with those things. Surely you have a cooler and a few quart jars.
***********
YOGURT RECIPE
By MissPrissy on BYC

First you need a good starter of plain yogurt culture. You can buy it dried, but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfield Farms Organic plain yogurt. It has 6 different types of active yogurt cultures in it.

If you want a thick yogurt you will need a small box of powdered milk.

Cow milk or goat milk will make good yogurt.

Using quart-sized mason jars - Sterilize the jars and lids.

1 quart of milk mixed with 1/3 cup powdered milk.

Using a candy thermometer heat the milk slowly to 185 degrees.

Remove from heat.

Allow to cool naturally (or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.

Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.

Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.

Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.

Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid, it is ready. Refrigerate and serve cold.

If you do this in the morning, you will have fresh yogurt for the following morning.


****Do not leave water in the cooler. Fill the cooler with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.

********** I rewrote it for making a gallon. See below:

MAKE INEXPENSIVE YOGURT THE EASY WAY

You will need:
A small plastic, insulated cooler that will hold:
4 one-quart jars/lids for yogurt/milk OR 2 half-gallon jars/lids for yogurt milk
2 more quart jars to be filled with boiling water
A very large pan to first boil water and then heat milk to 185* F.

Ingredients:
One gallon of milk (1% to 4%)
One cup (or two heaping tablespoonsful per quart if not making a whole gallon) of PLAIN yogurt with live culture… no flavor… no fruit… Stonyfield Farms Organic plain yogurt OR Traders Point Creamery plain yogurt are both excellent and are sold by Marsh and other large chain stores for $5 quart.

I used an Igloo 26-quart cooler that K-Mart sells for about $20.

After the large pan of water is boiling, dip all the jars/lids in for several seconds to sterilize everything.

Pour the large pan of boiling water into the cooler and into two quart jars. Put the lids on the jars loosely. Close the cooler’s lid with the two jars filled and the rest of the boiling water in the bottom of the cooler.

Set the cooler aside to heat up and proceed to make the yogurt.

After cooling the large pan, use it again to heat one gallon of milk to 185 degrees (I used Anne's meat thermometer because I couldn't find a "candy" thermometer in two stores). Place the hot milk pan in a sink filled with ice water and let it cool to 115 degrees (took about five minutes with ice on outside of pan). Stir in one cup of plain yogurt into the 115* F milk. After mixing well, pour the milk into the four sterilized one-quart glass jars or two half-gallon jars and put on the lids (not tight).

Go back to the cooler, set the two quarts of hot water aside for a moment and empty the hot water out of the bottom of the cooler. Set the jars of warm milk/yogurt mix into the cooler with the two jars of boiling water and closed the lid.
After ten to twelve hours, take out the bottles of milk (finished yogurt) and put them in the refrigerator to cool.

That’s it:
For the cost of a gallon of milk, you have four quarts of yogurt that are identical to the cup of expensive plain yogurt that you bought. Save a cup of your new yogurt to make another gallon when this one is almost gone.