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Yogourmet Electric Multi Yogurt Maker

Yogourmet Multi Electric Yogurt Maker System Model 104 Making Cultures Starter 2 Quart Qt Qt. Capacity Polypropylene Inner Container Digital Thermometer Yogurt Cheese Maker Cotton Bag Incubator Culture
 
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VMC-104
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PRODUCT DETAILS EDUCATIONAL INFO
 

Yogourmet Multi Electric Yogurt Maker System Model 104 Diagram Making Cultures Starter 2 Quart Qt Qt. Capacity Polypropylene Inner Container Digital Thermometer Yogurt Cheese Maker Cotton Bag Incubator Culture

Included Components

Yogourmet Multi Electric Yogurt Maker System Model 104 Making Cultures Starter 2 Quart Qt Qt. Capacity Manual Yogourmet Multi Electric Yogurt Maker System Model 104 Making Cultures Starter 2 Quart Qt Qt. Capacity Polypropylene Inner Container

Detailed Instruction Manual

2 Qt. Inner Container

Yogourmet Multi Electric Yogurt Maker System Model 104 Making Cultures Starter 2 Quart Qt Qt. Capacity Yogurt Cheese Maker Cotton Bag

Clip-On Thermometer

Yogurt Cheese Cloth Bag

Features

  • Designed to maintain the ideal temperature for preparing healthy, natural and perfect yogurt every time.
  • Uses a thin water layer to surround the yogurt batch container for even heat transfer and distribution.
  • Make homemade yogurt with any kind of milk including goat and soymilk in about 4 hours.
  • Inner container is made of unbreakable food grade polypropylene and protects taste and quality of the yogurt. Contains no PVC, Lead or BPA materials and is dishwasher safe.
  • Makes 1 or 2 quarts of yogurt at one time for about half the cost of store bought yogurt.
  • Food grade inner container with seal tight lid keeps yogurt good for up to 3 weeks in the refrigerator.
  • Includes precision stainless steel thermometer readout in both Celsius and Fahrenheit to indicate exactly when to add the starter to your pre-heated milk. Clips easily to any container.
  • Includes a cotton bag strainer specially designed to make your own healthy, low fat yogurt cheese or use an optional Yogurt Cheese Maker.
  • A 12 page instruction manual in English, French and Spanish is included to help you get the best results possible and includes suggestions for getting good results, helpful hints and how to use different types of milk.
  • Optional 2 quart additional inner container allows you to start another batch of yogurt while storing the previous batch.
  • Optional Glass or Polycarbonate jars are available for placing finished yogurt in individual jars.
  • Red indicator light lets you know the power is on and the unit is working.
  • Temperature: 111F to 113F.
  • Power Cord Length: 30".
  • Packaged Weight: 3.5 lbs.
  • Dimensions: 9.5"h x 7.25" diameter.
  • Power Consumption: 12.5 watts.
  • UL approved.
  • Made in China.
  • Color: White.
  • One year warranty.

Making Yogurt in the Yogourmet Multi Yogurt Maker

Ingredients

  • 2 quarts milk (whole, 2%,1% or skim).
  • 1 cup plain yogurt with live active cultures or 1 double packet (10grams) of freeze dried yogurt starter.
Yogourmet Multi Yogurt Maker Process
  1. Pour two quarts of milk into a double boiler or pot and heat for one or two minutes at 180F or until the milk comes to a boil.
  2. Allow the milk to cool to between 111F and 113F. To speed up the cooling process, place container in cold water. Then pour the cooled milk into the batch jar (inner container). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73F.
  3. Add lukewarm water to the level of one of the marks inside the Yogourmet Multi Yogurt Maker. For a 1 quart batch add to low level mark ( 8 ounces), for a 2 quart batch add water to the high level mark (12 ounces). Plug the appliance in and the red power indicator light will come on.
  4. Pour one double package (10 grams) of starter into a cup and gradually add 5-6 tablespoons of cooled milk. Once the starter is completely dissolved, empty contents into the balance of the cooled milk in the batch jar and mix well. 1 Cup of plain yogurt with live active cultures can be used instead of freeze dried starter. Do not add any flavorings or sweeteners before completing the yogurt making process.
  5. Cover the batch jar with its lid, slip the batch jar into the yogurt maker and place cover over the Yogourmet Yogurt Maker. Incubate for 4 hours or until desired consistency is reached. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs.
  6. To stop the incubation process, take the batch jar out of the yogurt maker and place in the refrigerator for about 8 hours before serving.

Making Yogurt Cheese

Yogurt cheese is a solid concentrated yogurt with the liquid (Whey) removed. An optional Yogurt Cheese Maker is also available. The yellowish liquid Whey coming out of the yogurt contains lactose, provitamin A and minerals. You can refrigerate it and drink it or add it to recipes. Note: When making yogurt cheese do not add any gelatin to the yogurt that will be used to make yogurt cheese.

  • Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
  • Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
  • Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.
Yogourmet Multi Electric Yogurt Maker System Model 104 Making Cultures Starter 2 Quart Qt Qt. Capacity Yogurt Cheese Maker Making Cotton Bag
  1. Soak the supplied cotton bag, specially designed for cheese making, in boiling water.
  2. Place bag in a bowl and empty the yogurt into it.
  3. Close the bag by pulling the cords and let it hang over a bowl in the refrigerator for 6-8 hours until the yogurt has solidified to desired consistency.
  4. You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired.

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