Frequently Bought Together
Product Features
|
Product Details
Would you like to give feedback on images?
|
Product Description
The Yolife Yogurt Maker is the fast and easy way to make fresh yogurt at home. In just 8-12 hours, Yolife can make nutritious yogurt from milk or soymilk with the convenient glass containers that are included. Or, you can choose to use your own larger containers to make up to 80 oz of yogurt at a time for the whole family. Simply add milk or soymilk, active cultures, and your favorite flavorings to make delicious and creamy yogurt at home. Yolife maintains the optimal environment for the active cultures to quickly turn your milk or soymilk into nutritious yogurt filled with beneficial probiotics.Yolife comes with seven convenient 6 oz glass jars so you can have fresh yogurt every day of the week. Unlike other yogurt makers, it also comes with a large cover so you can use your own larger containers for making up to 80 oz of fresh yogurt at a time. That means you can use your glass storage jars, food processing containers or other containers to make your fresh yogurt. Yolife can even make yogurt inside Tribest® Personal Blender® blending containers – so you can make your yogurt, add fresh or frozen fruit, and instantly whip up a delicious blended smoothie.
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
262 of 265 people found the following review helpful:
4.0 out of 5 stars
If you have to have one, this is the BEST COMMERCIAL one,
By John "Old Guy" (OH USA) - See all my reviews
This review is from: Yolife Yogurt Maker (YL-210) (Kitchen)
I am a firm believer that you need no special equipment to make yogurt. I have made yogurt many times using a double boiler and a styrofoam "beer cooler" as is available in various sizes at grocery and service stations every summer for about $4. (see my comments at the end)However, if you want a maker "off the shelf" this is excellent. It has the following pluses: * It's instructions actually allow effective production of decent yogurt without further ado or special "mixes" or extras. * It's got the "high top" lid which allows fairly easy 96oz (3qts, 3liters) of yogurt to be made at one time.. NOTE: For larger amounts you do need to supply your own containers.. not hard as tupperware bowls or mason jars, etc work fine. * Although I would not rate it "superior" quality, it is decently made and has a 5yr warranty.. definitely above the norm. * This makes inexpensive yogurt. (under $0.75 a quart for me) You can also use soy milk, goats' milk, etc to make your yogurts as well as add sweeteners and flavorings for variety. Check the internet for many variations. There are good sources. * The small jars it comes with are handy if you're making a small amount or if you are doing it for children who all want different flavors. * It's easy to clean (the small jars are glass.. the hardest items to clean). Rarely do you need to do much cleaning to the unit itself. It only comes with the small cups and the normal and high-top lids.. you have to supply your own "big" containers.. mason jars work or whatever you have. I especially enjoy the high capacity. I live alone and easily eat one to two quarts of yogurt a week.. it cut me out of my "ice cream addiction* haha It satisfies my "cream crave". My "thick yogurt method" takes prep time and the prep is the same whether I make an ounce or 3 quarts.. and it lasts easily 2-3 wks in the refrigerator. My method: To make yogurt I simply put milk in a double boiler over slowly simmering water for about 30 minutes. This method does require that you pay modest attention to avoid boiling or skinning.. you can make thin yogurt without this step. I do it because I like THICK yogurt and the "fill and heat" method just doesn't make it thick like I like it. The yogurt I make is considerably stiffer than soft peak egg whites, though not so stiff as standing peaks. After the heating (which loses about 10% of the volume by evaporation) I put warm tap water in my sink, and cool the pan to about 115 fairly quickly. Pour this into jars through a strainer to take out any scalded bits or solids from your mix (only needed if you let it get much over 180F). I then pour some of this in a short glass and add a generous tablespoon of a previous batch for each quart of yogurt you're going to make (see note at end if you have no starter). Mix this starter bit until its smooth and divide among the jars you are going to use for the yogurt. If you are going to add flavorings, this is the time to do it. I am not a fan of sweetened yogurt, but it probably is the "favorite" among most. If I am going to use fruit, I simply mix the yogurt into the fruit at serving time. Don't overlook frozen fruits too! Put these jars in a warm place. It can be electric like this Tribest Yolife Yogurt Maker - YL-210 or just use a few jars of HOT FAUCET water as "heaters" in an insulated area. That's it. Yogurt cultures for some reason are VERY SENSITIVE to being stirred or shaken, so culture them where they won't be disturbed after you add the starter. In about four hours you'll have yogurt that has firmed (leave it up to 12 hours if you like a sharper tasting yogurt.. added time doesn't make it thicker). Put the jars in the refrigerator until chilled. It will keep at least 2 weeks. It will taste ok much longer. It can be frozen indefinitely as well as making "yogurt ice cream". I have found that after 3 weeks or so, the yogurt tastes fine, but seems to be "inactive" in that it doesn't work well as a starter, but I have kept frozen "yogurt cubes" and they still make fine starters even after months and they have developed thick layers of "freezer ice" and sublimated a third or more of their volume. I just rinse the cube off in cool water and let them thaw where they look pitiful.. like grainy, watery milk.. but they still make a fine new batch! Just as an added note, you can thicken the yogurt by adding about 1/4 cup powdered milk per quart to the milk before you heat it or by adding pectin or gelatin as a thickener. Thickeners likely will be required if you are using non-fat products. If you like "greek style" or "yogurt cheese" simply take the yogurt you have made and pour it either into a fine cloth bag or a fine mesh strainer over a draining jar in the refrigerator for a day or so. You may also try the Cuisipro Donvier Yogurt Cheese Maker. I haven't used it, but it should work. The liquid "whey" will drain off leaving a thicker, creamier product. I don't do this normally, but if done in my style it approaches the consistency of soft cream cheese. *NOTE: If you don't have leftover yogurt for starter, I started my first batch with Dannon PLAIN (read on the side that it has active cultures and NO OTHER INGREDIENTS except milk on its contents) This can be frozen easily to provide "starter cubes" in an ice cube tray then bagged until you need it. For my tray each cube is about 1Tbs. Just remember to thaw them before adding to your yogurt batch. Also, though it is very expensive, there are "starter powders" available to provide the active cultures.
61 of 61 people found the following review helpful:
5.0 out of 5 stars
Everything I wanted in a yogurt maker,
By M. Lewis (Seattle, WA) - See all my reviews With my first batch of yogurt, I tasted it before refrigerating it, and I noticed a slight plastic flavor. This disappeared after refrigeration. There has been a slight plastic odor as the unit heats up, but it has dissipated with each use. I suspect that this will disappear completely with time. A yogurt maker really just has to create an environment in which the bacterial cultures will thrive, holding the temperature around 110° F. This machine does this perfectly. I appreciate that the instructions state that yogurt may be made from cold milk and yogurt. It takes longer in the machine and the yogurt isn't quite as firm as with heated milk, but it's so easy to dump cold milk and yogurt into a jar, plug the machine in, and twelve hours later, you have yogurt. Overall, this yogurt maker is perfect for me. It allows the flexibility of using large glass jars and makes great yogurt.
79 of 84 people found the following review helpful:
5.0 out of 5 stars
easy bulk batches,
By Neddie Ludd "Neddie Ludd" (Central Florida, USA, Earth) - See all my reviews
Amazon Verified Purchase(What's this?)
I like that this yogurt maker heats a little more than my Donvier, and that I can make a big batch of 3 quarts right in the containers (3 quart-size mason jars). I can make a lot of organic fat free yogurt for a fraction of the cost of buying it. Here's my most successful recipe so far:
1 gal nonfat organic milk (you will use about 3 quarts--you can also just use the same amount of yogurt for 2 quarts) 6 oz cup Stonyfield or other nonfat plain organic yogurt (or use some of your last homemade batch) 1/2 cup nonfat milk powder (organic if you can find it) 3 quart size mason jars + lids 1 large (boil-able) soup ladle or a measuring cup 1 large stockpot big enough for the mason jars & ladle canning tongs to lift the jars out, if you have them Plug in the yogurt maker to warm up. Sanitize 3 quart mason jars with lids + a ladle, in a large pot with an inch of water in the bottom; boil loosely covered for 10 minutes & turn off heat. In the meantime, set aside a 6 oz container of fresh Stonyfield or other nonfat organic plain yogurt + 2 oz cold nonfat milk. Put 2 qts + 1 to 3 cups of nonfat organic milk in a very large pyrex mixing bowl (the one with the handle & pouring lip is easiest to handle). Microwave for about 7 minutes, or keep heating for 30 second intervals until the temperature on a thermometer reaches 129-130 degrees. If it goes over, stir the milk to cool it to 130 deg maximum. Whisk or stir the 6 oz yogurt, nonfat milk powder, and 2 oz milk until smooth, ladle in some milk from the bowl if it is too thick (just smooth out any clumpiness), then add all of it to the bowl & whisk it smooth (it doesn't take more than a minute). Ladle the mix into the 3 quart jars to the top & put them in the yogurt maker without lids. Keep the lids in a clean towel or otherwise covered & dry until needed. Cover the yogurt. Heat for about 8-12 hours. When thick, cover with the lids & store in the fridge. The whole process takes me about 15-20 minutes every week or 2 to set up. Keeps a couple of weeks at least, so far.
Share your thoughts with other customers: Create your own review
|
|
Look for Similar Items by Category
|
