Frozen Yogurt: Has anyone tried to churn in store-bought ready-made vanilla yogurt?
1783990
16oz of yogurt 1/2 cup of milk (I used fat free half & half) 1/4 cup of sugar ( I used splenda) delicious !!!!
2063944
The recipe book has several recipes that include yogurt. I made several batches using yogurt and liked the creaminess and dairy flavor. The recipe book suggests using cubes of yogurt that has been frozen. I sometimes just mixed in refrigerated yogurt when I was ready to eat the dessert. I really prefer it WITH the yogurt.
63861
I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more recipes! Good luck & healthy eating I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more... » Read More I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more recipes! Good luck & healthy eating « Show Less
924483
Yes I have been making frozen yogurt in it all summer. I have used a great receipe from King Arthur flour. I know odd place for a frozen yogurt receipe but it tastes great. I have used artificial sweetners. Works just fine
1991786
They say you can do it 10 times, but realize each time the yogurt gets more tart. You can also fill ice cube tray with the yogurt, wrap with saran wrap, and store in freezer...and then use like 2-3 cubes to inoculate your next batch of yogurt.
574959
Also I love this machine because It has a tall lid and I make my yogurt in pint jars. My yogurt is usually set in 2 hours. It is much better than store bought yogurt and I can control the ingredients. I eat a half cup of plain with 1 packet of truvia and a dash of vanilla extract and 1/3 c of my homemade granola for breakfast.
209234
I made blended raspberries and vanilla yogurt together and was pleasantly surprised how tasty they were. When you thaw them out just run them under warm water for 2 to 3 seconds and they come out nicely. I have not froze yogurt by itself but I am sure it would be fine. The portions are nice also!
1880605
I find that I have to let the yogurt cool in the fridge overnight before I pour it in the Donvier. Then I let it set for several hours (no bumping) in the fridge again, depending on the consistency I'm going for. Usually the whey in the bottom is cloudy, but not thick. If it is thick, I just call it "pourable yogurt"! It does make a difference what culture you use as well. I buy a good quality plain yogurt and only use my saved plain greek yogurt about three times before I use the store-bought again.
2138412
I only used mine once, and got a poor result. The yogurt was runny and most definitely did not taste better than the stuff you buy. I was disappointed and not much interested in doing it again. May try once more, but if it isn't really good, I'll give up and give this thing away.
1880602
I used homemade yogurt and had to empty the container once to ensure the yogurt cheese wasn't sitting in liquid. I didn't throw out the whey I used it when I cooked polenta.
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
975025
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. 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... » Read More 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. « Show Less
1322950
I use a packaged yogurt starter which has a blend of specific bacteria and are (presumably) alive when rehydrated. Even so, eventually you need a new starter when reusing your own yogurt as the population of bacteria change in both type and proportions. This leads me to store bought yogurt as a starter. Since there are so many yogurts (Supermarket vs. places like Whole Foods and Sprouts), you don't know exactly what is in that yogurt or how it was treated (shipping and storage), I think even with plain yogurt the results could be hit or miss. If you want to try a fruit yogurt I would suggest one where the fruit is on the bottom (Dannon?) rather than a homogenized one (Yoplait) and making sure that the label says "Contains Live Cultures". Organic may be better than non-organic but in the end, you may have to experiment.
659073
No, you can use store bought yogurt. Just make sure you buy a yogurt that has live cultures. Usually the more expensive organic oned. Only use a small portion of the starter.
659074
I use store bought yogurt. I priced out the packets that come with the Yogourmet. I was able to get them relatively cheap at a big box health foods store. They were also carried at a smaller health foods store another with another brand that came in a jar. I liked the individual pre-measured packets so I stuck to them.
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.
194702
Do you really need this maker, I just boil the milk and then add a tablespoon of shop purchased yogurt and add it to the luke warm milk and then leave it overnight and you will get yogurt ready the next day. This process is ideal during summer and during winter I just warm the cooking range for about 5 min and then place the container in there and by the next day your yogurt is ready. I am doing this for the past 20 years. You don't need any maker to make your yogurt, save the money for something better.