Product Review: Salton Electric Yogurt Maker
by Vickilynn Haycraft
Height: approximately 9 inches
Weight: approximately 1 1/2 pounds
Time to process yogurt: 4-10 hours, depending on taste.
Makes 1 quart
Salton Electric Yogurt Maker
Making yogurt at home has many advantages. As with many other homemade foods, making my own yogurt gives me control over what ingredients do or do not go into my product. I can also control the amount of tartness and flavors and skip the sugar and additives. I can make it at home instead of running out to the store, wasting gas and time. And, as an extra bonus, making yogurt at home saves a great deal of money from my food budget.
As with every product I test, one of the criteria I use to determine if I would purchase the product is to ask myself as a homemaker and consumer "Do I really need an electric yogurt maker? Could I make good yogurt without one? Do I really want or need yet another electric appliance?"
I'll admit I went into this review thinking more along the lines that I could make yogurt at home without buying another electric appliance, but when I finished the testing, I was pleasantly surprised at how much I liked the Salton Electric Yogurt Maker. I would buy it for my home.
Previously, I had made yogurt without the benefit of a machine. I knew I could do it and that it wasn't all that difficult, but there were also lots of details for me to remember. I had to monitor the warmth while incubating and adjust the heat if the yogurt cooled too much. My yogurt, while tasty, did take some time of preparation and incubation and periodic checking and perhaps adjusting the temperature multiple times. And sometimes that was simply a hassle for me.
For making yogurt using the Salton Electric Yogurt Maker, I followed the simple instructions and used their recipe (provided below). I was surprised at how easy it was to prepare the milk, fill the container and plug in the machine. A few hours later, it was great tasting, all-natural, homemade yogurt (and I didn't even have to keep track of it!).
The Salton Electric Yogurt Maker provided steady, gentle heat to incubate the yogurt so I did not have to check and adjust anything. This was a big plus for me - a busy wife, mommy and homemaker. The machine took care of all the details for me and my yogurt came out wonderful without any interaction from me other than preparing the ingredients and turning the machine on.
I would recommend the Salton Electric Yogurt Maker for anyone desiring to make homemade yogurt and make it easy!
Basic Yogurt Recipe
4 cups (1 quart) milk - whole, 2 %, 1% or skim
1/4 - 1/2 cup instant non-fat dry milk powder
1/2 cup plain yogurt (with live cultures) or yogurt from a previous batch
- In a saucepan, combine milk and dry milk and heat over medium heat, stirring frequently to just below the boiling point. Remove the milk from heat and allow to cool until lukewarm (about 100 degrees). To cool the milk quickly, place the saucepan into the refrigerator or a sink of cold water, stirring occasionally to cool evenly. This takes about 20 minutes.
- Pre-warm the yogurt maker's heating base by plugging the cord into an electrical outlet. The signal light will glow when base is plugged in.
- Add plain yogurt to the warm milk, stirring gently to blend. Do not beat or whip. Pour the mixture into the yogurt container, secure the lid and place the covered container into the heating base. Cover the Yogurt Maker and process undisturbed and out of drafts for 4-10 hours, depending on tartness desired. Yogurt should be partially set after processing and will thicken further after refrigeration./li>
- After processing, unplug the cord from the outlet. Remove the cover and lift the covered yogurt container out of the heating base. Place the container in the refrigerator and chill at least two hours to thicken. If desired, remove 1/2 cup of the yogurt to use as a starter for future batches, before adding any fruit or flavoring. Keep yogurt refrigerated until use.
Vickilynn Haycraft is a wife, mother of five, homeschooling parent, writer, columnist and reviewer. To subscribe to Vickilynn's free weekly newsletter on better health,"Real Food Living" go to: www.topica.com/lists/realfoodliving or visit her website at www.realfoodliving.com or send an email to: Vickilynn@realfoodliving.com
Copyright 2003 Vickilynn Haycraft All Rights Reserved