Yogurt maker

[cliff]

Does anyone know of a yougrt maker that does a good job? I've been reading about the benefits of homemade Bulgarian yogurt, and want to give it a try but want the help of a machine to make it. Any suggestions appreciated

[blwchef]

I have a great one I'll get the name and where I got ot from my wife latter.

[Sid Post]

[ QUOTE ]
I've been reading about the benefits of homemade Bulgarian yogurt

[/ QUOTE ]

What's special about Bulgarian yogurt? What makes it worth making at home?

Thanks!

[blwchef]

Here you go Sid
http://store.natren.com/merchant/merchan...tegory_Code=005 (http://store.natren.com/merchant/merchant.mvc?Screen=PROD&Store_Code=N&Product_Code =60175&Category_Code=005)

[blwchef]

It's called Euro Cuisine . We got it at Sur La Table. It was the last one. They might have more now.

[cliff]

Thanks blwchef, thats the one I'll go with. Good price at healtgoods.com $29.95
Sid, Bulgarian yogurt is supposed to be the best tasting and best for you of all the natural "regional" yogurts. I have 2 young kids and we spend $$$ on sugar filled junk Gogurt that has no live cultures in it so I'm trying to get them involved in the making process and maybe they'll like the good stuff...
Thanks for the suggestions all. Hope everyone has a great holiday!

Cliff

[Fred]

Can't help but wonder how lactobaccilus bulgaricus differs from lactobaccilus San Francisco, which I keep cultered here all the time in my sourdough sponge. Maybe I could make San Francisco style yogurt. /ubbthreads/images/graemlins/ooo.gif

[cliff]

LOL...good point, a germ's a germ, I'll save the money on the machine, grow yogurt on my kitchen sponge and put the money towards a new knife!... /ubbthreads/images/graemlins/grin.gif

[blwchef]

I think you will be quite happy with it. It made the best yogurt we have had outside of Europe, not quite as good but we haven't tweeked the recipe enough yet. Still looking for some sheeps milk.

[Sid Post]

A few questions after reading around the 'net a little ...

For the culture, do I keep it like I would a sour dough starter?

Can I get my "starter" from a Bulgarian yogurt (if I find one somewhere local)?

What does the yogurt maker give me that a simple sauce pan and oven will not? It seems like temperature control is the issue so, assuming I have a good convection oven, can I skip the appliance and still make good yogurt? I can also reduce temperature fluctuations with a nice cast iron Dutch Oven (put a small pan inside the large Dutch Oven or "nest" two of them).

[Grouch]

Based on my lack of experience but some reading:
[ QUOTE ]

For the culture, do I keep it like I would a sour dough starter?

[/ QUOTE ]
YES
[ QUOTE ]
Can I get my "starter" from a Bulgarian yogurt (if I find one somewhere local)?

[/ QUOTE ]
YES
[ QUOTE ]

What does the yogurt maker give me that a simple sauce pan and oven will not? It seems like temperature control is the issue so, assuming I have a good convection oven, can I skip the appliance and still make good yogurt? I can also reduce temperature fluctuations with a nice cast iron Dutch Oven (put a small pan inside the large Dutch Oven or "nest" two of them).

[/ QUOTE ]I doubt that you'll be able to regulate the low temps well enough that way. However, I think there are ways of using non-kitchen tools like heating pads. Check Alton Brown for info.

[cliff]

Sid, From what I've heard and read, the slightest variations in temp. while incubating can goof up a batch. Too runny, too sour, funky tasting etc. They mention sterilizing bottles, wrapping bottles in blankets, using the oven, sunny window sills...too many variables for me, I'll take the path of least resistance, drop the $30 and see how it goes. I'll report back. Thanks for everyones help on this.