flavoring I have a son with special needs who eats a ton of yogurt. It's gets very expensive but was wondering how easy it is to flavor the homemade yogurt. He can't chew so big pieces of fruit won't do. What do you flavor it with? flavoring I have a son with special needs who eats a ton of yogurt. It's gets very expensive but was wondering how easy it is to flavor the homemade yogurt. He can't chew so big pieces of... » Read More flavoring I have a son with special needs who eats a ton of yogurt. It's gets very expensive but was wondering how easy it is to flavor the homemade yogurt. He can't chew so big pieces of fruit won't do. What do you flavor it with? « Show Less
1808883
You can use Stevia in place of sugar (or honey) and you can puree some fruit and add instead of whole pieces.Jill Merrill
1808884
I just received my yogurt maker yesterday and would like to make flavored yogurt. Can you tell me when to add the fruit and if I have to cook it first or can I add it raw.Thank you.
1808885
Jams and preserves also work very well. My favorite so far is the blueberry I've made using Bonne Maman preserves. Look for Bonne Maman preserves and jams at most larger grocery stores. They're French, they're really good, and quite reasonable.
1057924
You can use any plain yogurt: fat-free, full fat, 2%, greek yogurt, whatever. I would not use a flavored yogurt, but that may work. I usually use as the starter the end of the last batch of yogurt that I made. But that loses potency after a period of time, I find. When that happens, I either cut that 50/50 with a store bought yogurt or I just use 100% of the store bought as the starter. I have used the packaged starter that came with my machine. Good luck.
1057572
We have never done it, but I have found a link to making Greek yogurt which is thicker using another similar dehydratorhttp://www.ehow.com/how_8342492_make-yogurt-home-excalibur-dehydrator.html
153729
That I am not to sure of in terms of making homemade ice cream, but I would probably put about 3 teaspoon full of the flavoring if your making a cup size batch of ice cream. If your making a cake from scratch, mix the coconut flavoring with the peach flavoring in your batter for a killer out of this world taste.
1622250
I didn't notice anything about yogurt in the instructions, but it's a very limited recipe/instruction book. www.hippressurecooking.com has a ton of recipes and tips for using electric pressure cookers - you may be able to contact them for advice!
924484
Yes. I've made a lot of different frozen yogurt recipes in mine. It is so easy and quick. Just be sure to use yogurt that isn't really thick to begin with or the blade won't turn and it won't freeze. Regarding Splenda or Stevia, I haven't tried that yet, but I don't see why it wouldn't work just fine. In fact, that is a good idea and I'm going to try it soon.
1689075
I just use regular plain 0% fat greek yogurt (Fage brand). Works fine. I have also used some of the homemade yogurt as a starter for the next batch - that worked fine too.
1411724
Please tell me how I can do it? I just start with lactaid and add some yogurt? I dont know why this is such a hard thing to find on the internet. Do I need to add sugar if I dont want it sweet? Thanks
458425
I think you have to flavor the entire batch as a whole, or use a spoonful of different jams/curds on each jar as you are about to eat it. My favorite flavor so far is to the hot milk in the pot add 1/3 cup pure maple syrup. This, of course, flavors the whole batch. My kids say this is better tasting than any store yogurt they've ever had. Super yum.
2070481
I use any live culture plain yogurt from the store, and make a mother culture with it as well so it lasts longer. Eventually you need new starter again as it loses strength after a few generations.
1386665
I am on a hunt to discover the best way to make yogurt from nuts and seeds, as I am allergic to milk and soy :o(. I discovered an answer to your question: (from the owner of Pomona Pectin) I don't have any experience making yogurt from nut milk. When people are making yogurt from cow or goat milk and it isn't coming out thick enough, I tell them how to add pectin to help thicken it . I tell them to use 1 teaspoon of pectin per quart of milk. You might need to use a little more than that. Like 1 1/2 teaspoons or perhaps 2 teaspoons. I tell them they don't need calcium water because their milk has calcium in it naturally. If you have calcium fortified nut milk then you don't need to add calcium water either but if you don't, then you would add 4 teaspoons of calcium water per quart of milk. When you have heated the milk to its hottest point, take 1 cup of the hot milk and put it in a blender or food processor. Add the pectin, vent the lid, and run the machine for a good solid minute until the pectin powder is totally dissolved. No lumps at all just perfectly smooth. Then add the pectinized milk in with the rest of the milk and stir well. Then proceed with your yogurt recipe. Sincerely, Connie Sumberg, Owner Workstead Industries P.O. Box 1083 Greenfield, MA 01302 413-772-6816 www.pomonapectin.com
1562391
Hi...so many Greek yogurts are different. I love the yogurt it makes. It is expensive but does make a whole leter. I tried to make my own powered yogurt but failed. I like this so much because it doesn't use electricity I make it on our boat. It also fits on the door of our small boat fridge. Hope that helps.
2207694
I am aware of any recipe other than what is on the package. However, I did use substitutes for yogurt, like coconut milk and plain water. I will try using pumpkin, you can't go wrong because the chocolate flavor dominates. The texture may vary but it is still delicious.
918244
I've never bought starter; just use some yogurt with live active cultures and it's nearly always worked well for me. Then, I use as a starter some of the yogurt I have made, but only do this once myself as I eat it all up before I can do it again. I buy the sweetened, fruit yogurt for my husband as he doesn't like the homemade, but that's ok; that way, I always have a starter on hand.
975024
YES, I just started using my own starter from my previous batch of yogurt. The previous batch was made with a starter packets, two (2) packets of 5g of yogurt starter, making two (2) quarts. My new batch I used 3-4 Tablespoons of previous batch, which is probably way too much. It did come out wonderful, a little thick, just add some milk if it is too thick. I have read and you only really need "...2-3 teaspoons of commercial or homemade yogurt..." I just get carried away. I make at least two (2) batches a week, so yummy--add raspberries for a topping. I use 2 bags of frozen raspberries place in a pot, adding some water, maybe a 1/2 cup and add about 1/2 cup of sugar.
102032
I'm sorry I don't have an answer for you since this item was a gift to a grandchild and I haven't had any response from him. Guessing, though, I would think you could add your own flavor--like mint, orange, or other special flavors--but in small amounts.
795812
I have used the slightly sweetened Almond Milk (40 cal) and the final product comes out like "Ice Milk". If you are under the age of 50, you might not be familiar with ice milk. It was common when I was a kid and used a lot in store bought ice cream bars covered with chocolate. It is not rich and creamy, but it's okay. I have used Stevia only. It works, but the taste is not quite the same. It's a trade off. I make it both ways so I always have some with stevia for myself. But if I am making ice cream to serve guests, I go with sugar. I am having great success making wonderful frozen yogurt with plain Greek yogurt. So if your problem isn't dairy and you would rather not use cream or milk, this is a good option. The flavor of fresh berries in the yogurt is intense and yummy.