Customer Reviews

Yogourmet Yogurt Making Thermometer

5 star:		(3)
4 star:		(0)
3 star:		(0)
2 star:		(1)
1 star:		(2)

 

 

I thought it was a great thermometer, and after using it twice, the glass on top just broke, without any reason. And then, when it's broke you can't use it anymore because the paper that indicates the temperature is not glued and moved... Lost 10 doll...

Nice idea to have the incubating range highlighted, and the clip is helpful too.
It worked great the first two times and then ceased to function; this is without dropping it, putting it in the dishwasher or otherwise abusing it.

This thermometer makes the job so easy. I purchased it along with the 1 qt. yogurt maker by Salton. I would recommend it to anyone.

I bought this to make yogurt! Yes, I make my own organic NF yogurt and don't buy it anymore. A quart of NF plain organic yogurt is about $4. And I buy a gallon of NF organic milk for $6 or $7, which is $1.50 or $1.75 for a quart. And very little effort. Worth it to me totally.

Here's how you do it:

1. Boil 4C NF organic milk + 1/2 cup of NF dry milk powder in a 4-cup Pyrex.
2. When it has BOILED, take it out of microwave and let sit on counter for 20-30 minutes, UNTIL IT REACHES 120 degrees. I clip the thermometer onto the edge of of the glass cup and monitor it.
3. When it has reached 120 degrees on the thermometer (there's a green indicator to make it easier to observe), take a few teaspoons of "culture" that you've saved from your previous batch of yogurt. Culture is just a few teaspoons of yogurt. Mix it into your 4 cups of 120-degree milk and stir vigorously.
4. Fill a large pot with HOT TAP WATER and check the temp. It should also be 120 degrees.
5. Transfer the 120-degree milk + culture into a 32-ounce container and cover tightly with lid. (Could be an old yogurt container or a wide-mouth 32-ounce glass jar, my preference.)
6. Put your jar into the pot of 120-degree water. This is a bath you're giving your as-yet unformed yogurt. It will become yogurt while sitting in this bath. The water should cover 80-90% of your container. Cover the pot.
7. To keep the water at 120 degrees, put the pot over a heating pad set at medium and cover the pot with a big bath towel. 6 hours later you have inedible (because it's warm) and not-quite-done (it sets more while it's cooling) yogurt and whey. Refrigerate for several hours and THEN you have REAL LIVE YOGURT!!!! It's delicious. And healthy. And cheap. And no constant recyling of yogurt containers. It's the way to go!

Here's a great website with more info: make your own yogurt (with no spaces) dot com

Must have thermometers! They're cheap. Buy them! I like to have 2 so I can monitor the temp of the milk and the warm-water bath water at the same time.

P.S. Sometimes there's a failure where at the end of the 6 or so hours, there's just warm milk and no yogurt. This is a bummer and most likely happens because the bath water was hotter than 120 degrees and killed the culture. The culture multiplies and makes the yogurt out of milk. Can't kill the culture and so need to check temps.

It is ok but for the purpose of yoghurt making, you would need a longer one as this one is very short and you have to keep stirring for accurate readings

My experience with this thermometer is that it does not hold up well to long term use. The temperature seemed to be inaccurate after the first several uses, and the covering over the dial is made of plastic and melted when I was raising the temperature of the yogurt mix in the oven!