berry frozen yogurt is hard as a rock! Any ideas -- anyone?
763868
It has to do with sugar content. The higher the sugar content, the colder the freezer needs to be to keep it a solid. The less sugar in it means that it will freeze more readily. I used to work in an ice cream store and we had to have separate freezers for different types of frozen treats for this reason. Which is why the vegan ice cream was always hard as a rock (low sugar content) and the sorbet was usually extremely soft (high sugar content) when in the same freezer.
757945
The gritty curdled yogurt means that its overly hot and/or overly cultured. Cut back on your time and see if that helps. Otherwise the suggestion of putting a cloth between the bottom and the jars is a good idea. The next step after the curdling effect is that the yogurt separates.
1233560
Mine came with a manual but go to the manufacturer and call or write to get one. The directions are very specific BC this is not frozen yogurt ice cream but yogurt. I got the taste wrong three times then got it right. It also worked better with Choc chips and was OK once with Yoplait to start, which it said not to do. I hated the taste and small batches. I thought it was ridiculously long to make and it needed to be tended to like a baby. I gave mine away a month after purchase.
1020650
Hi Denise,I didn't have good luck with blueberries but they were frozen. A lot of waste. Also the more juicier the item, say cucumber vs. kale the less cooperative the machine was. Didn't try grapes so this is the best info I have! Good luck!
289828
I personally did not like this yogurt starter I threw it away. I bought plain greek yogurt from store for first batch and in answer to your question...Yes, saved 1 cup from my batch to make the next one. Perfect every time. Won't eat store bought yogurt ever again.
659076
You can use store-bought yogurt. We bought the starter and it didn't work. It may have been because of the hot weather and it died in shipping. I don't know. Ever since we have used store-bought and it works just fine. Use plain yogurt with live/active culture. Good luck!
189619
I haven't checked the temperature. I have made several batches of yogurt with only one that failed unexpectedly. I forgot to start it one time, and of course that batch didn't set up. My kitchen is kind of of drafty, so I put a dish towel over it (not sure if it makes a difference)
1625835
I always use my homemade batch as a starter. My first batch I divide up into 3 tablespoon servings into multiple ziplock snack bags that I put in the freezer. The culture will keep when frozen, plus it is your strongest batch. Make another batch with 3 tbl spoons from the 1st batch. Then I eat my yogurt and leave over about 3 tbs for the next batch over and over until one batch seems a little too loose, then go to the freezer and start over. Think of the savings!!!
2138412
I only used mine once, and got a poor result. The yogurt was runny and most definitely did not taste better than the stuff you buy. I was disappointed and not much interested in doing it again. May try once more, but if it isn't really good, I'll give up and give this thing away.
1504707
Why would you want to strain yogurt at all? I'd imagine it would be difficult, since the mesh is fairly small. I've never strained yogurt in my life, and won't in the future.
1469015
Say friend, the problem is the freezer temperature is not low enough. You need at least 0 Deg. for the bowl to freeze up. We had the same sad faces when we first tried. Used a good thermometer and adjusted freezer temp. until 0 Deg. was reached. Might take about 24 hours to get it adjusted, but it is worth the effort. If results are not as stiff as you like, put ice cream in another container and return to freezer to make ice cream harder. Machine does make soft ice cream. We use small covered bowls. Hope this information helps. It is a good machine.
1637649
I've been wondering why that requirement as well. I've made the yogurt without preheating the milk, being careful to thoroughly mix in the yogurt first, and it came out a little lumpy. But since I'm making it for my dog, and she doesn't mind the lumps, that is the way I'm making it now.
1577387
I don't know. I have made lots of different flavored ice cream and sherbet but haven't used yogurt yet. I will tell you not to use more than 3 cups of mixture as it can overflow bucket. Chill mixtue well and run machine to get bucket cold and it takes about 40 min. to get a soft serve texture and then freeze till firm
2212892
Michael, wife has made about ten batches of yogurt with hers and we have not had that problem at all. Must be a defective thermostat and I would ship it back to the manufacturer.
41883
Sounds like it froze too fast. Try turning the handle the other way until you get good movement, then reverse direction again. I find that some very rich ice cream batters will be much stiffer than sorbets or batters with a little alcohol added. When I made maple bacon bourbon ice cream a couple of weeks ago it never really firmed up, but the pistachio I made last weekend got firm and hard to crank right away.
2207271
Andrea, we bought one a few months ago. You don't need the yogurt, too much added sugar and calories, we just use frozen fruit, all different kinds and I add parts of a banana, not frozen for a more creamier texture. It's delicious, and if you want add mini chocolate chips on top mix with a little whipped cream, omg way better than ice cream and for people who have an intolerance to milk products, it wins hands down. ENJOY
1922108
No, but they have a facebook page and I posted the question there. There's no info on the website and also, please see my comment that you have to double the amount of yogurt starter used in order for the yogurt to firm up. If used as directed it is a watery mess. If you use a whole box for 10 cups of yogurt it comes out great.