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Question: microwave for scalding Reading the reviews and post I notice most people say boiling the milk is the time consuming part of this process. Is there some reason that the milk can't be microwaved instead of boiling on the stove? I know nothing about yogurt making so I am just asking.
Document: I was spending quite a lot of money each week on yogurt to add to the many smoothies we consume in our house. I decided to make my own yogurt and was led to the Salton after reading other reviews about how good it is. I have to say that I am 100% satisfied with this product. I was very meticulous the first time I made a batch and so it took quite a while, but now, several batches later it is not too time consuming.
You know how people always say that you only use a breadmaker for a year? Well, they do.This yogurt maker is kind of like a breadmaker, except you won't get a full year's use out of it. If you are sincerely devoted to creating rich, delicious yogurt then this the product for you. But for everyone else: THINK BEFORE YOU BUY.If there's a household appliances addiction recovery program, Amazon should be lawfully obliged to post a hyperlink to it on this page.
I bought this yogurt maker after reading many reviews. Though it is easy to make yogurt at home without the use of a yogurt maker the product varies in consistency as the temperature is variable.With this yogurt maker every time I get perfect yogurt. I use 4 cups of milk, heat on medium flame till just before boiling...cool to a temp when it is warm to touch. Blend in 3 T plain yogurt. Pour into the container and like magic the yogurt is ready.
I bought this yogurt maker after reading almost all of the 325 reviews. I guess that many people couldn't be wrong. I have the other one which makes 7 little glass jars and I love it but I can't resist getting another one for my mom and a backup for me. hehehe!anyway I got it at a really good price so I ordered two. somehow something happened and I got only one and was only charged one.
I just finished my first batch of yogurt using this Salton appliance. It is very simple to use, easy clean up, and it's cute too (looks like a little R2-D2). The hardest part of making the yogurt (and it's not really hard, just time consuming) is getting the milk heated, then cooled and ready for the machine.
I feel like an "earth mother" from the 60s when I rave about this yogurt maker to my friends! I have been using this yogurt maker for years and have nothing but good things to say . . . I prefer this yogurt maker (making one batch in one container) to the yogurt makers with the little cups (better quality/tasting yogurt IMHO).For those who have had problems with runny yogurt, make sure ALL equipment is clean before you start the process . . .
After several batches, I haven't yet perfected my yogurt-making process. I bought this unit after reading reviews that suggested it was a piece of cake, slam dunk, etc. to make terrific yogurt. So far I'm underwhelmed... most batches are too watery. As far as the unit goes, it keeps it's temperature so I guess that's all you need and all you can ask ot it. I'll keep trying.
However hard I have been trying to ruin the yogurt making process due to my inexperience and carelessness (boiling the milk for example), this machine brought out the best in the ingredients. Mostly used non-fat milk, non-fat milk powder and 4 hours of wait time for great results.Recommendation: GREAT INVESTMENT! BUY...
Have you ever tried to look up the boiling point of milk? I suppose there are so many variables--fat content, altitude, water content, etc.--that nobody is saying what the boiling point is. And it's not like we can know in advance the moment the milk is about to boil, and remove the pan from the stove a few seconds before.
For the price, I cannot complain one bit. There are better yogurt makers but you pay a lot more. And I can't imagine messing with a bunch of jars.I recommend reading the other reviews for their ideas on making great yogurt. Here's mine.I have made 4 batches of yogurt.1st with Cuisipro culture packet from amazon.
Answer: First, boiling your milk is neither good nor necessary.  Boiling is 100C/212F.  Some say scalding temperature is 82C/180F, others say 85C/185F; I prefer the latter.  The temperature should be held for five (5) minutes to kill organisms which might be present (they do not die immediately).  Some argue that scalding is unnecessary because commercial milk is already pasteurized.  However, if that were so commercial milk would never go sour.  We all know it does, sometimes.  Microwaving is not a good idea, in my opinion.  Experience microwaving plain black coffee has taught me that internal micro hot spots -- boiling and above (superheated) -- can be created within the substance being microwaved.  I have had plain black coffee boil over its container wall while the average temperature was not near boiling, i.e. the "boiled over" coffee could be drunk immediately afterward without fear of burning one's self.  Here is the human danger of food which has been microwaved to the point that internal micro hot spots have exceeded 120C/248F:  substances known as Advanced Glycation Endproducts (AGEs) are created.  Current research indicates AGEs (created by high temperature cooking, 120C/248F or above) are linked to Type-II diabetes, hardening of the arteries and a list of other dreaded human conditions which appear later in life (presumably) as a result of consuming AGEs and the resulting internal accumulation of such.  (Inside the body the AGEs eventually form cross-linked protein substances which are difficult for the body to eliminate; thus the cross-linked proteins accumulate over one's lifetime as does the damage they cause to our tissues.)  Stove-top scalding of milk is a more gentle, indeed perhaps "safer" from the prospective of avoiding AGE creation, albeit a more time consuming method.  I, personally, choose stove-top over microwave.  I make a gallon of yogurt at a time.  HTH, Joan