Salton YM9 1-Quart Yogurt Maker
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- Makes up to 1 quart; temperature controlled
- Power cord storage on the base's bottom
- Internal container is freezer-safe
- Clean container and lid with hot soapy water, base with warm cloth
- Measures 9 by 5-1/2 by 5-1/2 inches; 1 year limited warranty
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Make up to 1 quart; temperature controlled power cord storage on the bases bottom. Internal container is freezer safe clean clean container and lid with hot soapy water, base warm cloth. Measures 9 by 5-1/2 by 5-1/2 inches, i year limited warranty.
Yogurt is a great, guilt-free snack for both adults and kids. With this yogurt maker, it's easy to add favorite flavors--including exotic and sweet fruits, rich crunchy nuts, and natural sweeteners--to basic yogurt. Just follow the recipes, supplied by the manufacturer, and a nutritious snack, with very little fat and no preservatives (like most commercial brands), is not too far away. Making yogurt takes from 4 to 10 hours to process, depending on desired tartness of the batch. If you're looking for frozen yogurt, you do have to chill it for 2 hours in the freezer before consumption after it's made. The yogurt can be stored up to one week. --Teresa Simanton
Top customer reviews
EASE OF USE
The Salton YM9 maker has a wide top that makes filling quite easy. The incubation chamber is completely separate from the culturing container, so you can lift out the container of finished yogurt and put it in your refrigerator.
This maker is plastic inside and out, including the wide-mouthed culturing container and its lid. Both parts of the culturing container are marked 5, which should mean that the plastic is safe (i.e., free of bisphenol-a, also known as BPA).
TIPS ON MAKING YOGURT
The instructions that come with the maker are adequate, but don't mention what the effects of culturing for longer amounts of time are. The longer you culture yogurt, the tarter it will be. Try about eight hours to start with--that should get you a delicious, mildly tart yogurt.
The instructions say to add powdered milk and to use a half cup of yogurt as starter. You don't need to add powdered milk, and you only need about two tablespoons of starter yogurt. Just make sure the starter has live cultures and is as fresh as you can get it.
Also, the instructions say to heat the milk to just below boiling. That's not necessary. You just need to heat the milk to about 185 degrees F, then cool it so it is between 105 and 110 degrees F.
Most importantly, you can skip the recommended hassle of heating the milk to near boiling and then waiting for it to cool, measuring temperature with thermometer, etc. Purchase fresh, 1% fat, organic, ultra-pasteurised milk. Warm the milk in microwave oven to bring it to temperature, a little over 100 degrees F. Once you observe how much time it takes your mirco to bring milk to temperature, you can dispense with the thermometer altogether.
I just fill the container with milk, run in micro for 3 minutes, add about a tablespoon of starter, stir, place mixture in machine, let it incubate for about 16 hours, and cool in fridge overnight. The home-made product tastes MUCH better than the Dannon plain yoghurt I use for starter. The entire procedure for starting a batch takes me about five minutes. I keep the starter batch in the fridge, and just when I have about used it all up, I can see traces of mould beginning to appear round the top edges of the container. In that case I simply eat what's left and purchase a new batch of starter.
I threw away the 1-quart plastic container that comes with the machine and instead re-use the Dannon 32-oz containers the starter comes in, which fit inside perfectly. The local Kroger house brand is cheaper but the container is too large in diameter and won't fit inside. I don't bother to sterilise the container and utensils; running them through a normal cycle in the dishwasher along with all the other dishes and utensils works fine.
I wish the little clock dial on top had a 24-hour scale instead of 12. I sometimes forget whether I started a batch and set the dial for AM or PM. After a few months of use the dial became hard to turn. I found I can press in on the hub on the underneath side while rotating it and it turns very easily.
If mine ever stops working, I plan to open it up and see if I can repair the heater. The current price is way too high.
I love this yogurt maker. It's small, light-weight, simple to use (plug it in to incubate, unplug it to turn it off), inexpensive, and does a really great job! I was planning to make yogurt without an incubator, but all those other methods require trial and error, or constantly checking on the temperature to make sure it hasn't gotten too hot or too cold for the cultures. I don't have the time or inclination for that.
I just pour my milk into a 1 quart wide-mouth jar, heat it to about 190 degrees (I make yogurt for my infant, so I do scald the milk to kill the bacteria), let it cool to about 115, add about 4 tablespoons of yogurt saved from my last batch, stir gently, screw the lid on the jar, place it in the unit, set my own timer for about 5 hours and forget about it. No checking on it, no worrying about whether it's too hot or too cold. When the buzzer goes off I have really good yogurt. I just put in the fridge at that point and it keeps up to a week.
My only complaints, and they are really minor, are the product description on this site and the "Time Out" Reminder Dial:
--The description on this site - whoever wrote it must have thought that an electric yogurt maker must mean a FROZEN yogurt maker because they put "Temperature controled - no need for rock salt and ice". Uh, okay, thanks. That actually threw me at first when I was shopping for my yogurt maker. I had to double check that this was not an ice-cream maker. Rest assured, it's not. But the description is correct I suppose... there is definitely no need for rock salt and ice!
--Now for the silly "Time Out" Reminder Dial. The top of the lid for the incubator has a dial with numbers 1 through 12. The instructions don't mention it at all, so I'm not sure if it's a 'feature' that was added after the instructions were written. I was trying to figure out how this "timer" worked. I finally realized what it is. It's just a manual dial that you dial to the hour you want your yogurt finished by. If you start it at noon and you want it to incubate for 5 hours, you dial the silly thing to "5". That's it. It's just a reminder for you. It doesn't buzz, it doesn't keep track of anything, and it doesn't stop incubation. As long as you set a timer you'll have absolutely no use for this dial.
As I said, those two complaints were really minor. Neither of them affects the functioning of the machine. It doesn't get simpler or less expensive than this yogurt maker. I can't think of a single other method for keeping the yogurt at the proper temperature while incubating that is easier or more efficient than this little machine. You can't go wrong.