I’ve noticed that healthy food is pretty expensive. Certainly yogurt falls in that category no matter how many commercials we see with yogurt at the center of fun just like any fast food hamburger or junk food treat.
Heck, I was getting to the point were I would get excited if I could find Dannon Light ‘N Fit 6 ounce containers on sale for 50 cents! I would stock up. With breakfast, snacks, smoothies, and recipes, I was going through one or two 32 ounce containers a week. That adds up or rather it dwindles my checkbook.
So, I started researching how difficult making yogurt would be. If you google yogurt recipes or making yogurt, you’ll find thousands of people’s opinions on what the right recipes are for making homemade yogurt. The only catch I noticed was that you need yogurt to make yogurt. In other words, you have to have anywhere from 2 tablespoons to 1/4 cup of yogurt with live active cultures as a starter for your yogurt — kind of like using part of a mix for sourdough bread to make more mix. Plus, I discovered there were many ways to incubate the yogurt in the making. The incubating was one of the key elements and quite frankly it made me a little nervous what with the encouraging of bacteria to grow and if you’re off, the wrong bacteria grows.
Well, it was just my luck that in my researching, I came across the Salton YM9 1-Quart Yogurt Maker on sale at Amazon.com for $13.79 + shipping! Less than $15 compared to other yogurt makers for closer to $100, it was worth the risk.
I must say that I love my Salton Yogurt Maker. It may be the one kitchen gadget I use the most. I make a couple of batches a weekend. It’s easy to use and as long as you follow the directions, everything works out just fine and tasty. Plus, I’m spending half the cost of store-bought yogurt to make it using regular store-brand skim milk. Perfect for the health-minded penny pincher!
I think it’s already saved me in yogurt what it cost to buy and I actually prefer my yogurt to store-bought now.
I highly recommend this product.
Tamara said
July 15 2005 @ 4:06 pm
I might have to get one of these. It’s really easy? I’m lazy and have too many gadgets (and not enough cupboard space) already.
But we do go through a lot of plain yogurt…
Donna said
June 26 2007 @ 8:07 pm
A friend gave me an unused, but new, Salton Yogurt Maker, model GM5. I would love to use it but I don’t have any instructions. Can anybody tell me how to make yogurt?
Melanie Swan said
August 1 2007 @ 10:12 pm
I was also looking for the instructions for making yogurt with this appliance. Luckily, I found them!
Making Yogurt in the Salton YM9 Yogurt Maker
Ingredients:
* 4 cups (1 quart) milk (whole, 2%,1% or skim).
* 1/2 cup plain yogurt with live active cultures or 1 packet of yogurt starter.
1. In a sauce pan heat milk over medium heat, stirring frequently to just below boiling point. Remove milk from heat and allow to cool until lukewarm, (between 100°F and 110°F). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73°F. To cool the milk quickly, place sauce pan into the refrigerator or sink of cold water stirring occasionally to cool evenly. This takes about 20 minutes. Milk can be heated in a microwave oven. In uncovered yogurt container, heat milk at full power (high) for 8 to 10 minutes or just below the boiling point. Do not allow milk to boil. Carefully, remove the container from microwave as the milk will be very hot. Allow to cool until lukewarm, as indicated previously. Do not add any flavorings or sweeteners before completing the yogurt making process.
2. Pre-warm Salton yogurt Maker heating base by plugging power cord into a 120V AC electric outlet. Signal light will glow when plugged in. Note: if using the Yogourmet CBA yogurt starter, do not pre-warm the yogurt maker. This specific yogurt starter requires a gradual temperature increase from 73°F.
3. Add plain yogurt or yogurt starter to the warm milk, stirring gently to blend. Do not beat or whip. Pour mixture into yogurt container, secure lid and place covered container into heating base. Cover yogurt maker and allow to incubate undisturbed and away from air drafts for 4 – 10 hours or as recommended by yogurt starter instructions or until desired consistency and tartness. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
4. After processing, unplug cord from outlet. Remove cover and lift covered yogurt container out of the heating base. Place in refrigerator. Chill at least 2 hours. Remove 1/2 cup of yogurt for future use as a starter before adding desired fruit, flavoring or sweeteners. Keep yogurt refrigerated until use.
pdlt said
January 17 2008 @ 1:50 pm
Thanks Melanie,
These instructions also work for my West Bend Fresh Yogurt Maker.
Christine said
January 25 2008 @ 4:48 pm
Thank you so much for posting instructions! I bought the Salton YM9 over the holidays and promptly misplaced the instruction manual. I’ll be trying it out this weekend thanks to you!
marion said
February 17 2008 @ 10:09 pm
thanks…promptly lost the istructions minutes after the first use…you rock!!!
Jo Ann Taylor said
April 18 2008 @ 5:57 pm
Are instructions for Salton Yogurt Maker, Model GM-5, the same as Model YM-5? (With the obvious difference that GM-5 has no signal light when warming.)
Mita said
May 14 2008 @ 4:24 pm
I have been making yogurt for last 10 years everyday without fail and without a the yogurt maker or a thermometer. My Uncle gave me his Salton Yogurt maker to try as he knows the effort I put in to make it as everybody in my family loves plain yogurt.He lost the instruction though and I was dying to try it. Luckily for me I came across this site while looking for instructions. I thought i could share my way also. What you need is either one of these:
a.A slow cooker or
b.A electric oven which does not lose heat and with a light bulb inside.
c.An old sweater or throw which you do not intend to use this will work only in very warm climate areas.
1. Boil milk (whole-thicker /lowfat/skim) in microwave or stove top whichever is convenient.I use microwave as I can use the same container (clay/glass) to make the yogurt.For 4 cups mine takes 10 mins.
2. Let it cool say for 1/2 hour or so. The only test of readiness I do is to check with my “clean” finger if the milk is warm not hot when I dip it in to touch.
3.If it is cold or lukewarm you can microwave again for a minute or so.Also remove any film that forms on top trust me you will not like it in your yogurt.
4.In the meantime
a. if using slow cooker heat it for 5-7 mins high and switch it off.
b.if using oven preheat to 200 degree f.and switch it off and switch on the light bulb this maintains the warm temperature inside the oven.
c. if using throw nothing.
5.To the milk add 1/2 cup starter of your liking and blend it well no beating required gentle stirring will do.
6.a.for slow cooker place a dish cloth on the bottom put your yogurt container cover it and again put a dish cloth on top. PUT THE LID ON THE slowcooker and
throw a kitchen towel over the lid and leave it undisturbed away from airdrafts for 8-10 hrs. I do it overnight.
b. for oven just place the covered container inside the oven 8-10 hrs undisturbed.The light bulb should be on the whole time.
c. cover container place it inside the throw and leave it undisturbed 8-10 hrs away from airdrafts.
Be careful while taking out the container you don’t want to drop it accidentally.
Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
If anybody is wondering how i came up with these. I watched my mom making yogurt in India and knew the key factors are:
1 heat/boil the milk and then let it cool.
2.Good starter.
3. warm place to set the yogurt.
As we moved across America these are the various ways I used. I use the oven when making large quantities like a gallon when expecting company.
Also if it doesn’t come out well don’t be disheartened sometimes it takes a 3-4 attempts to get it right. I know my family enjoys my yogurt and would not even touch the market brand anymore.
valerie said
June 18 2009 @ 9:25 pm
Thanks so much for the Salton YM9 directions – purchased one through ebay and of course it came without directions. I appreciate your posting!
Robin said
June 25 2009 @ 3:56 pm
Thank you so much Melanie! My sister-in-law gave me her West Bend Fresh Yogurt Maker. She never used it, but lost the instruction book. And thank you too, pdlt for saying it worked with my yogurt maker.
Holly said
August 8 2009 @ 3:04 pm
Lost my instructions too! What are the numbers on the top of the machine for?
Thank you for your time.