Salton Yogurt maker

You may be able to find small glasses or jars which fit the holes. They don't get as warm as washing up water so there isn't a problem with them having to be heat resistant.

In case I didn't mention it in the yoghurt making thread I'm now using Lidl's probiotic yoghurt as my starter, together with a couple of tablespoons of dried milk. (if your using full cream rather than semi-skimmed milk you may not need the extra powder for thickening). I started with a vanilla one but the vanilla flavour could still be tasted in the new batch but Lidl's have got fruit and probiotic yoghurts on offer at the moment. The fruits at the bottom so you can just use two tablespoons of the plain probiotic yoghurt from the top to start a new batch of home made.

The probiotic yogs are supposed to be better for your immune system as they use a variety of beneficial yoghurt cultures rather than a single culture.

Because I had been making yogurt for a while I decided to use some for a cheesecake, I had strained a batch for 4 hours until it was like Philadephia then followed my normal cheesecake recipe, it was just perfect :j and so cheap in comparison to the Phily.

This recipe is a very flexible one that has a number of variations, it will take all flavours easily

This amount makes one 8" or two 6" foil dishes (these are a similar size to bought cheesecakes)

This is the basic recipe that you can add flavours to

3 oz butter, melted
5 oz crushed digestives
12 oz philadelphia or yogurt cheese
3 oz castor sugar
juice of half a lemon
2 tabs of cold water
1 sachet of gelatine
1/4 pt double cream whipped but not stiff

mix the butter and biscuits together and press into your flan tin (if it has a removable base it's easier to serve) the base of a tumbler is fine for this, chill

beat the cheese and sugar together, add the lemon juice

put the water into a small bowl, sprinkle over the gelatine and leave to soak for a minute or so until it's spongy then heat gently to melt (either in a pan of hot water or in the microwave but only for 2 or 3 second bursts) cool slightly

add the gelatine to the cheese mixture

fold in the cream

pour into the case and chill

this freezes perfectly if made with Phily, I haven't tried one with frozen yogurt yet

The variations I use are as below, these flavours are added after the the cheese and sugar are mixed

lemon or orange - add the finely grated zest of either and the juice of one piece of fruit

rum and raisin - soak 2 tablespoons of raisin in 2 tablespoons of rum until the rum has all been absorbed, add after the the cheese and sugar are mixed

Baileys - add 3 tabspns of Baileys and 1 teaspn of very strong black coffee

Christmas fruit - 5 oz of dried fruit including cherries, soak in brandy or rum overnight, add a little mixed spice and orange rind

chocolate mint - add a drop or two of peppermint essence and some broken after eight mints

This is what you do with the Salton yog maker.

Boil one pint of milk (full fat creamier yog, semi skim - less so). To this add 1 tbs dried milk. Boil couple mins. Set aside. When you can dip your finger in comfortably its ready.

Put 1 tbs greek yog must be live,(or what you like) in a jug, pour over milk and stir.

Divide between the jars. Hope this helps.
Dont leave longer than six hours as it goes a bit sour.

anguk wrote:

If I use UHT milk will I still have to boil it?

No, there's no need to boil UHT, the reason you have to boil pasturised milk is that there are bugs in there that are harmless to us but they will harm the yogurt bacteria and stop it working

Math, it's a delight to eat! the work involved is about 10 mins per batch, that includes washing up - really - that's all. So even if you are making it every day it really isn't a problem.
I don't think that it will freeze well (I have made yogurt cheese, that's when you strain it until it looks like Philadelphia, and made wonderful cheesecakes out of it, these freeze well, the recipe is on the recipe thread)
I'm sure that you will find a yogurt maker at the boot sales, just last week I found the Lakeland bulk electric yogurt maker (£19.99 at Lakeland, this makes 1 litre at a time) for just £2.00 so now I have a Bel 6 pot machine, the Lakeland bulk machine and the tried and trusty wide mouth flask. I favour the bulk makers over the 6 cup one because I always strain it to make Greek-type yog.