Best yogurt makers according to redditors

Yup I bought the strainer she recommended in the recipe (Euro Cuisine Greek Yogurt Maker with Stainless Steel Strainer https://www.amazon.com/dp/B00IMH7SJY?ref=yo_pop_ma_swf). I had to strain in 2 batches but it worked great. I let each batch strain for about 3 hours and got a mason jar full of clear whey. Bonus that the strainer bowl works great to store the yogurt too!

I got a yogurt maker so I would control the sweetness of mine and for the added probiotics. The longer you let it "cook", the less lactose and the more probiotics there is in the final product. With whole milk it is slightly runny, and with half & half it turns into a rich greek-yogurt consistency. If you want sweetness, you can always add berries or stevia.

Testiculating - talking shit, but with more expansive arm movements.

I've been gifted exactly once, an expansion to a game I don't own yet.

[This] (http://www.amazon.com/Atlas-AG1250-Gloom/dp/158978068X/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=3BUYPKWBAKDBD&coliid=I11PEJ6RA5LE4X) is a game I've been wanting for years, and [this yogurt maker] (http://www.amazon.com/Euro-Cuisine-ym100-Automatic-Yogurt/dp/B001KZM4Y4/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=S1GF0HLI3KZI&coliid=I3RTUT6FZXO9YP) is super practical.

aqui

My tried and true method is as follows:

Pour 1/2 gallon of milk (I use skim, but I think it will work the same for any type) into 6 Qt. Instant Pot.

Close lid, and press "Yogurt" button till "boil" is displayed.

Once Instant Pot beeps to indicate milk is ready, remove lid, and check temperature to confirm it's at least 170 degrees Fahrenheit.

Remove inner container from IP, and put in a huge bowl with ice water. Stir around so that it cools off, and check temperature every minute or two (I bought a digital thermometer from Amazon for only about $5.00, and it works great). When temp is between 110 and 115, remove from ice water, and wipe dry outside of container, then put back in IP housing. (it only takes about 5 minutes to bring the temp down, if you keep stirring it, and use a big bowl of ice water).

Pour in a couple tablespoons (I never measure...just eyeball it) of whey from my last batch of yogurt (you can also use yogurt from last batch, or store-bought plain yogurt with active cultures). Stir it up for a couple seconds to mix it.

Close IP lid (can be on sealed or unsealed--doesn't matter, since it never gets hot enough to make steam), and push Yogurt button till time is displayed, and set it to 9:00 (9 hours).

After 9 hours (I typically start the whole process at 8:15 pm, so that it starts the 9 hours near 9 pm, and is then done at 6 am the next morning), remove inner IP lid, and remove inner pot (it's not too hot to touch with bare hands), and put inner pot in the refrigerator (I don't even cover it). At this point, the yogurt will be pretty well "set" and should jiggle if you shake the pot.

I leave it in the fridge while I'm at work all day, and I think that helps it solidify a bit more.

When I come home, I strain it. What I originally did for a number of batches, was to use a glass mixing bowl, with a strainer set in it, and then two 12" x 8" pieces of "cheesecloth" draped over it (one in one direction, the other crossing it in the other). I'd then pour the yogurt into that, and put this whole setup into the fridge for another 8 hours or so. That was kind of a clunky setup, and because the strainer had handle things on the side, it took up a lot of space in the fridge. I then bought a yogurt strainer (I think it's cheaper elsewhere, at the moment), which I now use. I simply pour the yogurt from the IP pot into the strainer, snap on the lid, and stick it in the fridge. I still leave it in for about 8 hours, and by that point, pretty much all of the whey that will drain out has done so.

I then take off the strainer lid, invert a plate onto the top of the strainer, flip the basket part of the strainer with the plate on it, then sort of forcefully set it down on the countertop. That makes the yogurt all come out onto the plate in one big mass, and barely leaves any clinging to the strainer. I then let it slide off of the plate into my yogurt container (which is just a big plastic container with a lid), and put it in the fridge.

About every 3 or 4 batches, I'll pour out my reserved whey (the starter I use for my next batch of yogurt), and refill the container with whey from my latest batch. I sometimes mix water in with some of the whey, then water plants, but it sometimes makes the plants turn yellowish (the color of the whey)! From a half gallon of milk, I get at least 3 or 4 cups of whey--so I'm straining off a lot, but I like really thick yogurt. I've starting setting aside another 1.5 cups to use in a no-knead bread that's suuuuuuper easy to make!

So that was a really long answer to your question, but I thought it might be helpful to you or others, as it's a method that works every time for me.

I should also add that while I like the yogurt strainer I'm using now, as it's just a neater solution, and takes up less refrigerator space, the cheesecloth method I originally used worked absolutely perfectly, as well, and I'd never hesitate to go that route, if necessary.

> I stop in the winter because I can't seem to coerce the little buggers to ferment well for me in the winter.

Get a yoghurt maker. They're awesome.

Just make your own or buy local.

Dash yogurt maker:
https://www.amazon.ca/Dash-Greek-Yogurt-Maker-Bonus/dp/B00IIUT1E0

Get one of these. Seriously. If you want great yogurt, this is the way to go.

The same method I use for all of my probiotic yogurts, which is the following...

First, make a small starter batch from the actual pills. You will use this to inoculate future, larger batches (to ensure the least amount of contamination possible). You need 10 billion (i.e. 1 x 10^9) CFU or more for your starter batch, so if your pill is 25 billion CFU (Mutaflor) just use one pill, and if your pill is 5 billion CFU (BB536) then use two pills. (Note that the Mutaflor pills must be crushed as they are not capsules, so I just put one in a plastic baggie and smash it with my iron skillet.) For both the starter and larger batches, ALWAYS clean everything you will use with a CLEAN, specially-designated sponge for yogurt making and dish soap. Wash everything thoroughly before use to prevent contamination.

For your starter…
Heat 200mL whole milk in saucepan on medium heat (flames barely lick the bottom of the saucepan) until it reaches 180ºF (takes about 5 minutes for me). Then, cool saucepan by submerging in large bowl of ice water until milk reaches 100-110ºF (takes about 5 minutes for me). Skim the milk film off of the top and discard.
Add your 10 billion CFU pills (open and sprinkle in a capsule, crush and sprinkle on a pill, or simply add in a liquid ... just make sure you are using a Bifidobacterium, Lactobacillus, E. coli, or other kind of bacterium that is a lactose fermenter, because not all bacteria can ferment lactose/make yogurt!).
Ferment for ~15 hours in a yogurt maker. I use this one https://www.amazon.com/Cuisinart-CYM-100-Electronic-Automatic-capacity/dp/B00ARSC1MK
Chill in refrigerator

Larger batches…
Heat 1.5L milk in saucepan on medium heat (flames barely lick the bottom of the saucepan). Remove from stove at ~25mins (when milk reaches 180ºF), then cool saucepan by submerging in large bowl of ice water for ~5mins (until milk reaches 100-110ºF). Remove the film on the top and discard.
Add ~1 Tablespoon of starter you made before.
Ferment for ~11 hours
A solid, white mass is desired, and the mass should not be any further along than when curd and whey are just beginning to separate, i.e. you see “pockets” forming.
A thick, semi-opaque, yellowish layer means the curd and whey have significantly separated; this yields a yogurt that is more sour and bubbly, though perfectly edible.
Chill in refrigerator

I am ultra cautious and don't eat the yogurt or use the starter after 8 days have expired, but I'm sure it could last longer if you wanted. If my yogurt ever smelled or tasted rancid (which it hasn't ever but I am still mindful with each batch), I would discard it. Not worth the possible food poisoning. That said, I've cut corners at times and not been the ultra most lab-grade sanitary and things always turn out fine for me. The yogurt should be a tiny bit lumpy and not as pretty or sweet as store-bought yogurt, but that's because it's all natural and home made! Congrats on your own yogurt.

Hey there. I am new at making this yogurt too, after reading /u/resistingdopamine 's threads on BB536. I got one of these yogurt makers: https://www.amazon.com/gp/product/B002BQ98EU/ref=od_aui_detailpages00?ie=UTF8&psc=1

I boiled a pot of milk (42 oz or 7 cups) to 180 degrees, let it cool to 110 degrees, poured the milk into the 7 cups that came with the yogurt maker, broke open 1 pill for each cup of milk and emptied into the 7 containers with the milk, stirred it around, turned on the yogurt maker and covered with the transparent lid.

It took around 24 hours for the yogurt to become solid, but once it was, I put it in the fridge, took it out a few hours later, and it tastes great.

I save 1 of the 7 cups of yogurt in the first batch to inoculate the next 42 oz/7 cups. I think you can repeat this a couple times, so you don't have to use new pills for each batch. After a couple times using previously made yogurt to inoculate a new batch of yogurt, the probiotic stops growing, so then you'd need to use a fresh set of pills.

I'm just sort of learning as I go, but having the yogurt maker to keep it at that sweet spot of 110 degrees for 24 hours is key. Hope it helps a little. I'm only on day 2, so hoping for good results soon! Eating 2 cups a day. :)

Not op, but I save all of my whey when I make yogurt. I fill ice cube trays and freeze it. Then I use the whey later to make smoothies, to use in stocks, or in marinades. You can use the whey almost anywhere in cooking that a recipe calls for water or liquid.

Also, for those that can’t handle the lactose but don’t want to ferment for 24 hrs, I regularly make yogurt with Lactaid whole milk. I also tend to strain mine for days in the refrigerator with the euro-something or other yogurt strainer... I’ll see if I can find the link.

Edit: found the link:
https://www.amazon.com/dp/B00IMH7SJY/ref=cm_sw_r_cp_awdb_t1_rQKZBb4QNQHVC

Oh yeah, one gallon of milk equals one gallon of yogurt. It's kind of breathtaking the first time you do it.

To make "proper" Greek yogurt, you need to strain that to let the moisture/whey drain out of it. I use this:

https://www.amazon.com/gp/product/B00IMH7SJY/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

But still, at the end of the day, you end up with a lot of yogurt. :)

I use this: https://www.amazon.com/Euro-Cuisine-GY50-Greek-Yogurt/dp/B0091XNL0I

Works great, half gallon capacity.

This version has a metal screen instead of plastic:

https://www.amazon.com/Euro-Cuisine-Yogurt-Stainless-Strainer/dp/B00IMH7SJY

For the lowest possible effort, get one into which you can put milk containers. This saves a lot of time as you don't have any containers to clean up later. Plus you can eat the last portion by cutting off the milk container's top and eat it directly out of the so created bowl after adding nuts or whatever.


Something like this will work effortlessly:

https://www.amazon.com/RioRand-Capacity-Automatic-Homemade-Machine/dp/B073FGNG1Q/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1505406587&sr=1-19&keywords=yogurt+maker

I believe that model was discontinued, but it looks like the WiFi model is still available? https://www.amazon.com/Instant-Pot-Smart-Electric-Pressure/dp/B0777XQ4S8


I haven't used it, but just wanted to post since I remembered they're not making the bluetooth model anymore. I'm assuming the WiFi option should still work for you? I haven't heard too many negative things, but hope you get a more helpful comment than this!

We use this and it's really convenient https://smile.amazon.com/dp/B00IMH7SJY/ref=cm_sw_em_r_mt_awdo_jMPACb5G8PNAT

Instant Pot Smart WiFi 6 Quart Multi-use Electric Pressure, Slow, Rice Cooker, Yogurt, Cake Maker, Sauté, Steamer and Warmer, Silver https://www.amazon.com/dp/B0777XQ4S8/ref=cm_sw_r_cp_api_i_2I6XCbZHXVD3Z

Here is the link for what I purchased. Granted I caught it on sale for $130.

The app comes with recipes too. So you can pick your recipe and the pot will be automatically set.

There is a wifi model currently in pre-order: https://www.amazon.com/gp/product/B0777XQ4S8/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Many people (e.g., in the huge Facebook IP group, Instant Pot Community) say they "can make yogurt in the LUX models" (which don't have the Yogurt mode).
That's only partly true though because they're using the pot only like any "pot with a lid that can be insulated, and perhaps heated first. I.e., they'll heat the milk (if they want to do that) in the LUX, then turn it off wait for the milk to reach a good fermentation temp (around 118 F, 48 C, or at least under 125 F, 51 C, when the bacteria would begin being killed off), then close the lid and wrap towels/blankets around the unit trying to keep* the temp in that range. Even the lowest temp that the LUXes can achieve and hold while ON are way too high for the fermentation phase of yogurt.

There are many other ways to make yogurt at home though which range from inexpensive "yogurt makers" (see below) to keeping the milk + starter at a good temp range for fermenting (in a reasonable amount of time) which can be found online --e.g., in an oven with the pilot light or bulb on, wrapped in towels in a closed cardboard box, on a heating pad on low, etc, etc :
https://www.google.com/search?q=how+to+make+yogurt+at+home

Temperatures under the ones above will still ferment yogurt, just more and more and more slowly the lower the temp. Fermentation continues to occur even in the fridge, but stops when the temp gets down to freezing.
For example, to get to the gelled stage I needed 4 hours in my old yogurt maker (around 118 F) but need 6 hours in my IP DUO60 since it uses a lower temp for fermentation (109 F or below).


++ I like the ones that don't have all the little cups, like this one:
https://www.amazon.com/Dash-DGY001WBU-Greek-Yogurt-Maker/dp/B00DDXYBV0 (this is their larger one, which also comes with a separate strainer for making "Greek-style" strained yogurt if desired)

This was my first yogurt maker before I had the IP, and it's the only one I've made Greek in. It came with a fine mesh sieve as shown in one of the pictures. That unit is so small, however, that I didn't feel like the labor was worth such a small amount of yogurt. Now that I have the IP, I could probably use the same sieve to strain Greek into tall cylindrical plastic containers. Something that fine should get the job done.

I was in Yodobashi Camera the other day and noticed a row of yogurt makers. I looked up a few on Amazon.co.jp under "ヨーグルトメーカー" and found a few that were surprisingly cheap (eg less than or around Y2,000) and lots of positive ratings:

AMAZEN YMR-9100-W Y1,260

TO-PLAN TKY-41 @ Y1,598

TIGER CHD-B100-W at Y2891

Or, use Kakaku.com ... for yogurt makers.

This is a yogurt maker.
http://www.amazon.com/Aroma-AYM-606-8-Cup-Digital-Yogurt/dp/B0037Z4OES/ref=sr_1_5?ie=UTF8&qid=1348085128&sr=8-5&keywords=yogurt+maker

You can do it with basic kitchen equipment, but it's really hard to keep a consistent temperature. I tried for a while to make it in a slow cooker, but it just didn't work. I eventually got this and it's been worth it. You can find similar ones for cheaper if you look around.

The process is easy once you get used to it. Heat up your milk to almost boiling. It'll boil over and cover your stove, so keep an eye on it. Once it's heated, let it cool down to 100 degrees. I put the pot in a sink of cold water to speed it up a bit. Once it's at 100, stir in a cup of your favorite yogurt. I like using Tillamook vanilla. Any one will work as long as it says it has active cultures. Then pour it into your yogurt maker and wait 4-16 hours, depending. After that, it'll stay good in your fridge for a few weeks.

I'm glad I could be useful, here are a couple links you might find interesting:

Vermiculture Subreddit

Vermiculture Canadian Manual

Yogurt Maker

If you actually want to begin with any of the above, feel free to PM me, it took me a while to get it right, but now it is a lot easier.

About the water, I bought a Brita water bottle with a filter in it. It is not a "powerful" filter, it mostly helps with the taste, but there are pretty decent systems out there and they are not that expensive.

Water filter

I tried to link international websites. I'm from Chile, so my usual links are in spanish; I haven't tried the specific products I linked, but their chilean counterpart and they have worked flawlessly.

Have a nice day!


Edit:

There are a couple subreddits you might want to visit.

Permaculture Subreddit

Check it's sidebar, there are over 20 interesting ones.

I used a yogourmet yogurt maker for years... I've since stopped SCD. But the yogurtmaker lives on. It keeps the temp. at the right spot for as long as you have the unit plugged in... So it's easy to do 24 hours, or longer. The texture is smooth. I found that whole milk made the best yogurt. More fat equates with a thicker yogurt at the end. http://www.amazon.com/Yogourmet-104-Electric-Yogurt-Maker/dp/B000N25AGO/ref=sr_1_1?ie=UTF8&qid=1452462231&sr=8-1&keywords=yogourmet+multi+yogurt+maker

I used to take 5 billion bacteria, found that different brands didn't do much of a difference VS different strenght for me. Also, for me more was not better, and I never finished the pot of 12 billion, was a bit too much for me, and went back to 5 billion.

I stopped taking them now as I've bought a yogurt-maker and I make homemade yogurt as per the SCD diet (I don't really follow the diet entirely though, only reduced and not removed carbs). My understanding is that basically probiotics from live yogurt are always better than from a pill, but I couldn't have too much yogurt before as I became somewhat sensitive to lactose. The SCD yogurt ferments for 24h, so the lactose is gone by the time it's done.

Might be worth considering, in particular if you are worried about price? My yogurt maker cost £25, and all I need to buy each week is a pot of plain yogurt (say £1, lasts 2+ weeks), and some UTH milk (can't be bothered to boil normal milk in advance to sterilise it) (another 50p?), and one batch on that baby makes 7 little pots, so lasts a week. I take it for breakfast on an empty stomach (with fruits or slice of bread if you tolerate it), overall much better than when I was taking probiotics in pills. You could also have more of it per day than I do, or buy a model that makes one big batch rather than 7 small ones. If you go that way, make sure the yogurt maker is a plugged-in one that can therefore be on for 24h (many use boiled water for temperature control, which is great, but won't keep your yogurt warm enough for 24h).

Hope you are doing ok, don't hesitate to use this subreddit to vent or talk to someone. You'll get better!!! :)

Hmmm. Tough call. If you're looking for more control over the yogurt, you could decide to make it yourself as well :)

No idea on temperature. This is the one that I use, apparently more than $20, but it gets used about twice a week. I just heat, then cool milk and toss it in. I'm not convinced that's necessary, but the Internet says it makes it thicken up, so I guess I do it out of superstition.

I used to put a thermometer in the oven that I could read through the oven door window. You probably don't want the temp. to go over 110 degrees F. I would leave the oven light on to add some heat, but had to turn on the oven for a few seconds every few hours.

I've been happy with my yogurt maker.

Edit:

Miyoko Skinner is pretty casual about the temperature. She doesn't even use a thermometer and puts the yogurt outside if it is warm. Check out her tips:

https://www.youtube.com/watch?v=yYMJZkbDH9g

We do it the easy way and use one of these but with a good recipe and good milk/culture you can make it in a crock-pot or a bunch of other ways.

I found one of these at my local Goodwill outlet for $5.
https://www.amazon.com/Yogourmet-104-Electric-Yogurt-Maker/dp/B000N25AGO/ref=sr_1_3?ie=UTF8&qid=1519490610&sr=8-3&keywords=Yogourmet

Had to ID and gather all the parts since they were scattered on the shelf. Bought a glass jar made for the Yogourmet to eliminate the plastic exposure. It holds a temp of 110F in a water bath surrounding the jar.

IT IS NOT worth the $60+ original price but with the $18 glass jar it is now my go to for large batches of yogurt. I also keep a box of their freeze dried starter around when I want to make yogurt on short notice (L. bulgaricus, S. thermophilus, L. acidophilus). I end up with a thick Bulgarian/Greek style yogurt with the addition of the powdered milk.

Have Fun

And if you don't live in a warm place, or are worried about leaving yogurt to incubate in the open, a yogurt maker would pay for itself pretty quickly if you are a big yogurt-eater.

I've had some good success putting fruit in the cups before - just a spoonful of jam or preserves for flavoring. Greek yogurt also makes a good starter.

Please check this out:

http://breakingtheviciouscycle.info

The specific carb diet saved my life, it might help you too. It has a legal/illegal list so you can see what you can and cannot eat. After 3 months on this diet I am finally feeling decently better. You can read all about it if you want. Just thought I'd give you the heads up.

I also experienced something similar where I was on antibiotics and felt great until I went off of them. As far as I understand it has an Incredible amount to do with diet. When you take the antibiotics it kills most of the bad bacteria but never all. Since many of the them consume carbs , if you continue to eat the wrong things they'll grow back and you will become sick again.

Please at least give this a look. I understand what your going through and it's awful. Just maybe this will help you too.

Anyone who commented here as well please look at this, I see others have already talked about diet. As well I've noticed that many people suggest the low fodmap diet but to be perfectly honest it didn't do shit for me. SCD changed everything.

Final note: yogurt yogurt yogurt. Fage is good and has more bacteria than most other commercial yogurt, but making homemade yogurt is incredible and keeps my BM normal, I'd highly recommend this, and as well it is quite easy to make. There are several good machines on Amazon as well.

This is what I use and I eat two a day, if your interested also please look up a guide on how to make home made yogurt, it's very easy.

Euro Cuisine YMX650 Automatic Digital Yogurt Maker https://www.amazon.com/dp/B002BQ98EU/ref=cm_sw_r_sms_c_api_W6GSybTXW5M3T

As others have said, yogurt and other dairy can cause problems. If you really want to keep eating yogurt, however, you can get a yogurt maker and make your own yogurt, but let it ferment for longer (24 hours instead of 8-12).