My yogurt is gritty/curdled on the bottom!! What gives?
512641
My first batch came out the same way, but I read somewhere that the base of the yogurt maker gets a little hot and you should put a small dishcloth between the jars and the unit to alleviate this problem. I tried it on my second batch and it came out perfectly. I use a 1/4" thick, crocheted dish cloth and have been using it for almost a year now. None of my other batches have come out curdled and I have been steadinly increasing the length of time that I parboil my milk over the last year, so over boiling does not seem to be the issue.
102759
I just received my Yolife yesterday and made my first soy yogurt using the Silk brand of soy milk. It turned out fine! Not as firm as store brands, but not runny either. Next time I'll try adding something like agar or gelatin to firm it up a bit just to see what happens, and then move on to experimenting with coconut and almond milks. I love my Yolife! It's hard to find nondairy yogurt where I live, but now the search is over.
161259
My question is: do you just get the commercial yogurt and let it sit on the counter for a day? I guess as long as it is sealed other stuff can't get in there to ferment as well. I'd appreciate hearing if you have tried this.
1362884
Yes! I had the same experience. I thought about contacting the manufacturer, but wondered if mine was just a fluke. It may be because it's unprocessed? It's almost like sand.
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.
2232749
I purchased my Greek Yogurt maker in June 2013 and have used it 4 or 5 times. The mesh is ripping and I have always been very gentle with it and usually just rinse clean with water, have never used dishwasher. Can a replacement be purchased? The purchase price was too expensive for such little use.
2232750
I don't understand what 'tearing issues' you are talking about. I've used the Greek Yogurt maker for close to a year, now, and mine is still in perfect condition, like new out of the box. I use a soft spatula to removed the drained yogurt into the storage containers I use, and I never wash it in hot water, since it isn't necessary - I use cold to lukewarm water right out of the tap and the dish-washing rinse hose next to the sink spigot to rinse the all the remaining yogurt residue out of the screens. I let it air dry in the dish rack next to the sink. My guess is that hot water is what's causing you the issues. Also, Hilda Smucker, below...no no, NEVER use a dishwasher on something this delicate...a dishwasher heats the water SUPER hot inside the machine, and that can destroy plastic such as this. We don't even put our revereware saucepans in the dishwasher for that very reason - glass, metal and ceramics ONLY, NEVER PLASTIC in a dishwasher. Just use your sink sprayer hose or a spraying spigot attachment at your kitchen sink, if that's how you're set up, and use cold water, or slightly warm, to spray the mesh screens clean. I expect to get many years of use from this wonderful appliance.
1926466
1. Make sure you let it set for at least 10 hours. Sometimes it takes this long if the weather is dry or cool- hot and humid makes the best yogurt!2. You could try adding an extra cup of full fat powdered milk or decreasing the water you add to the mix slightly. 3. The Greek yogurt is naturally the thickest
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.
1661416
Hi Dee, I'm just seeing this question now. The other comments are correct, there shouldn't be any grittiness. It should be smooth and creamy. Your jar may have been subjected to heat during shipping. Please email me (if you haven't already) and I'll send you a replacement jar right away. KennyCEOChristina Moss Naturals
2232752
Mine has been fine also. I usually only use rubber spatulas to scoop out the yogurt. I have put mine in the dishwasher several times and it has been fine.
228058
I mix it with organic yogurt, water and ice cubes. Sometimes I put some mint and cucumber to make it more tasty. I hope this helps you.
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do
2240409
Hi Anne,Thanks for your reply - I checked the yogurt maker and it seems to be over heating - that would explain things!
121499
I finally made my almond milk and it is a one time endeavor. Never again. However, in answer to your question, there was sediment on the bottom but it was not gritty. However, with all the work, I ended up with about 1 1/2 cups of almond milk and a batch of grated almonds that I added honey to and will use it for a spread on toast. Nut Milks are too much work to suit me. I hope this has answered your questions. If you have any further, do not hesitate to write to me: whytehouse07@comcast.net. Arlene
1415158
Not sure exactly what you mean by food grade, but its funny you should ask....just this last weekend i experimented with homemade yogurt. When I was younger, we had a crock similar to this, but with a (not airtight) lid. So I thought i would try it. My method is regular milk with active yogurt culture about a 1/4 c. I covered it loosely with press n seal and I put it in the oven (not on!) and let it sit overnight. I didn't have high expectations because the inside is glazed, but it worked! I don't know it this helps! I also should mention that we live in silicon valley and the temperature was in the upper 70s maybe low 80s
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.