This Yogurt Maker Is Natural And Non-Toxic

Yogurt is a healthy and nutritious food but only if it’s prepared the right way. As you may be aware, the store-bought yogurt has harmful additives – preservatives, thickeners, artificial tastemakers, and sugars. It’s like changing a very healthy food into something that may negatively affect your health in the long run. Let’s find out why:

Additives Used In Store Bought Yogurt

The commonly used additives for thickening are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that can make things really bad for people who have type 2 diabetes.

Yogurt is supposed to be healthy but a lot of good stuff is processed out in the store bought ones. It is heat processed to increase shelf life, which can destroy live bacterial cultures. In short, this is not the yogurt you can call ‘healthy’.

And with Greek yogurts, the liquid probiotics are strained out leaving your yogurt low in probiotics.

So why go this way when you can make your own yogurt in a 5-to-7-minute hands-on process and in the healthiest way possible?

Is Making Yogurt At Home A Challenge? Not Really!

People usually refrain from making yogurt at home because quite contrary to their expectations, it turns out to be runny, watery and sour. And then there is also a lot of fuss like it needs straining. Some people turn to artificial additives to make things work somehow but they end up getting disappointed with the outcome.

Here’s a little secret: the quality of yogurt and health value of the yogurt greatly depends on the kind of pot in which it is made. Let’s see how:

The Natural Yogurt Maker

An unglazed pure clay pot is an ideal yogurt maker. The raw material is all-natural and 100% non-toxic. The unique feature is – the pot is semi-porous which makes it ideal for making yogurt because it allows for the excess water to evaporate and naturally thicken the yogurt.

This is the way yogurt has been made for thousands of years in Asia, Africa and the middle east!

As the pot is unglazed and made from a naturally healthy material, it is 100% non-toxic. It makes sure your yogurt has only the healthy probiotics and nutrients but no toxins. The yogurt prepared this way is not only easy to make but also far more nutritious and healthy than the store bought ones. And the natural taste of this yogurt is just unmatchable!

Again, all you really need is milk (dairy or vegetarian – coconut, almond etc.), a small amount of live culture from a previous batch, 5-7 minutes of your time and a pure-clay pot.

Now that you know all you need to make a truly healthy batch of yogurt, go ahead and try making your own home-made yogurt, I am sure you will get a happy surprise this time!



Source by Sharon Ray

A Healthier And Easier Way To Make Yogurt

Yogurt is a creamy and delicious food full of essential nutrients that make it one of the healthiest foods that can be made at home. Often people turn to store-bought yogurt instead of making it at home when they face issues like yogurt turning out sour or watery.

But the store-bought yogurt is not a good alternative because it is full of artificial additives and sweeteners that are unhealthy, like gelatin, pectin etc. And all the good stuff is processed out through processes like ultra-pasteurization etc. Why get an unhealthy version of this great food when there is a healthier and easier way to make yogurt at home!

Here is a different way to make yogurt that is simple and it makes thick and delicious yogurt in less than 10 minutes, so you never have to choose unhealthy store-bought yogurt again.

The key is to choose the right pot – a non-toxic, semi-porous pot made from pure clay is the right one for this purpose! Pure clay is unglazed natural clay and the pot made from it is naturally semi-porous or breathable. This allows just the excess water to evaporate leaving all the liquid probiotics intact. A unique feature that makes your yogurt thicker and silkier, naturally! Also, it is 100% non-toxic so it doesn’t leach like metal/ceramic pots.

You can make healthy and delicious yogurt at home in less than 10 minutes hands-on time, here are the steps:

  1. Add milk to the pot and let it warm on medium heat with the lid on till small bubbles form on the surface. (for 25-30 minutes for a ½ gallon of milk) Turn the stove off, open lid and let it cool till you can put your little finger and hold it there for 5 secs (for 30 minutes). Now the milk is ready for adding the culture.
  2. Add yogurt culture, stir and cover lid. (takes 3 minutes)
  3. Place in the oven with the light on. (takes 2 minutes)

Let it incubate for 6-8 hours and the yogurt is ready! The yogurt left in the pot gets thicker and thicker in just a few hours after.

How is it healthier?

Yogurt made this way has no interaction with chemicals or toxins and it does not suffer nutritional loss while heating. As yogurt is naturally thick, and creamy there is no need for straining! And because it’s made in pure-clay (anything cooked in pure clay is very delicious) there is no need for adding unhealthy artificial additives or sweeteners like in store bought yogurt. Just a dab of salt or a sprinkle of brown sugar or any fruits of your choice or even a sprinkle of granola…

So, you can easily make the healthiest and most delicious yogurt using the right pot – A pure clay pot.



Source by Sharon Ray

Instructions For Salton Yogurt Maker

Making yogurt with the Salton Yogurt Maker is fun, easy and worry-free. A few things you’ll need are milk, powdered milk for thickening, a thermometer and a yogurt starter. Be sure your yogurt maker is clean before starting. It will provide a stable temperature for incubating the yogurt. In this article you will find the best instructions for Salton Yogurt Maker.

1. Add ½ cup of dry milk powder to 1 qt of whole or skim milk.

The milk should be heated on the stove to 185-190°F, stirring frequently.

2. While you’re waiting for the milk to heat, plug in your yogurt maker so it can be warming up.

3. Let the milk cool to 110-115°F. I usually place the pot in a large bowl of ice water, stirring the milk until it’s cooled to the right temperature.

4. Pour about 1/3 of the milk into a separate clean container and add ½ cup of plain yogurt with active cultures or 1 pack of yogurt starter. Stir until mixed evenly.

5. Pour this starter mix into the remaining milk and stir.

6. Finally, pour the milk into your pre-heated yogurt maker.

7. You should allow the yogurt to incubate 6-12 hours. The longer it is heated, the more tart the taste.

8. When the batch is done, put the container in the frigerator and allow it to cool for several hours or overnight. The yogurt will thicken as it cools.

Now you have a wonderfully delicious batch of plain yogurt. If you like it flavored, add some maple syrup, honey, fruit or jam.

Homemade yogurt is a healthy alternative to store-bought brands. You have control over the ingredients and there’s no risk of eating unhealthy additives and sugars. The Salton Yogurt Maker is inexpensive and easy to use. You don’t have to part with large sums of your hard-earned money for a more expensive unit. Making homemade yogurt is exciting and I hope you find these instructions for Salton Yogurt Maker useful.



Source by Atica Brewton

Make Thick, Delicious Yogurt in Under 10 Minutes (Hands-On-Time)

Have you ever tried making yogurt at home? If yes, you must be aware of all the challenges of making it thick and delicious – similar to the store bought one. If you don’t know the right way of making, it may turn out runny or sour and the excess water needs straining which also strains out the liquid probiotics.

Once you learn how to make it properly, there is no reason you won’t make it regularly. After all, it’s so delicious and healthy – with so many health benefits for people of all age groups. But it’s only healthy when it is free from harmful additives like gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), etc.

To make this delicious food in the healthiest way, all you need is milk, yogurt culture (leftovers from the previous batch) and most importantly – a pure clay pot. Pure clay is a non-toxic material so no metal toxins leach into yogurt. The pot made from this material is naturally semi-porous or breathable. So no excess water stays in the yogurt as the micro-pores slowly draw out water (& just the water, leaving the liquid probiotics intact) making your yogurt thicker and silkier, naturally!

Here are three simple steps to making yogurt in a pure clay pot:

  1. Heat the milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture. (this process takes about 2 minutes hands-on-time)
  2. Add yogurt culture. (two minutes hands-on time)
  3. Set in the oven with the lid on and oven light on. (one minute hands-on time)

That’s a total of fewer than 10 minutes!

Let it incubate for 6-8 hours and the yogurt is ready. The yogurt left in the pot gets thicker and thicker over time. Besides being thicker and creamier, the yogurt made in pure clay pot is without a doubt healthier because the food has no interaction with metals or chemicals from the pot. And does not experience nutritional loss while cooking or heating. Also, no additives are used like in the store bought yogurt – save you from harmful effects of artificial additives and sugars.

When making thick and delicious yogurt at home is this simple there is no reason you shouldn’t get your own pure clay pot and try this healthy food.



Source by Sharon Ray

Summer Time Is Yogurt Time, How to Make the Best Yogurt Right at Home

In many parts of the country, it’s getting hot and reaching the 90’s. Why not make some yogurt (link to yogurt cornerstone article) as it is a perfect superfood for summer? It’s cooling, soothing, nutritious, and light – the reason some people also call it ‘comfort food’. And takes about 10 minutes hands-on time to make!

And why is it a superfood? Because it improves digestion, boosts immunity, strengthens bones and teeth, improves cardiovascular strength and can help you lose weight. It also makes an amazing dessert – of so many kinds!

If you like yogurt but buy it from the store, you are missing out on most of it benefits mentioned above. The store-bought yogurt is not as nutritious as home made because it has unhealthy artificial additives to improve shelf life and almost all the good stuff is processed out during the different processes of commercial preparation.

Why depend on the store bought when you can quickly and easily make your own much healthy version? All you need is milk, yogurt culture (leftover from previous batch) and MEC’s clay pots. MEC pots are 100% non-toxic, all-natural and healthy that do not leach like metals or ceramics, AND they cook with far-infrared heat so nutritional cells are damaged.

Once you have all three, this is what you need to do:

  1. Heat the milk till small bubbles form on the surface. Turn stove off, open lid and let it cool down (for about 30 minutes if ½ gallon of milk), till you can put your little finger and hold it there for 5 secs. [… 5 minutes hands-on]
  2. Add yogurt culture. Stir thoroughly. [… 3 minutes hands-on]
  3. Set in the oven with the lid on and oven light on. [2 minutes hands-on]

Let it incubate for 6-8 hours and the yogurt is ready!

The longer it stays in a pure clay pot the thicker it becomes. This is because the walls of (the unglazed) MEC clay pot are semi-porous and let just the excess water evaporate. As no additives or thickeners are used, this yogurt is the healthiest and most nutritious.

Here is a video shared by Sally, an expert MEC Yogurt Maker showing how much thicker and delicious yogurt prepared in MEC pure clay pot are.

Would you like to give it a try? Great! Buy your pure clay yogurt maker to make thick and delicious yogurt at home from MEC Store today.

Until next time…



Source by Sharon Ray

How To Make Yogurt With Your Yogurt Maker

If you have recently purchased your yogurt maker I am sure you are eager to get started on your first batch of healthy, delicious yogurt. Before you begin, carefully read the instructions that come with your yogurt maker. Be selective when choosing your ingredients.

The two basic ingredients when making your own yogurt in a yogurt maker, is the milk and the starter. If you like for your yogurt to have a thin consistency then use a low-fat milk. If you are using milk that has been refrigerated, heat it until it comes to a boil. Let it cool before continuing or the heat will kill the bacteria cultures. When the milk reaches room temperature, then you can add your starter.

When choosing your starter, pick a container of plain yogurt from the store and make sure it has live bacteria cultures. Make sure the yogurt has not expired because the bacteria will weaken with time. You can also use dry yogurt culture which comes in little packs and can be purchased at most health food stores.

Once you’ve added the starter to the milk, stir it carefully. If you stir the mixture too vigorously or not enough, the bacteria’s ability to grow will be affected and could yield bad results. At this point you can pour the mixture into your pre-heated yogurt maker.

It usually takes between 8-10 hours to make yogurt in a yogurt maker. The longer you leave it in the yogurt maker, the thicker the consistency. But be careful. If left in the yogurt maker too long, the curd will separate and the yogurt will have a more tart taste.

Once the yogurt is done, place it in the refrigerator to cool for 4 to 6 hours. Now you can have fun customizing your yogurt to your tastes. You can add honey, maple, fruit, nuts or jams. Or you can have it plain!

Eat the yogurt as soon as possible because over time the bacteria will grow weak. Refrigerated, plain yogurt is good for up to two weeks. Any flavored yogurt will not last as long. Yogurt makers are easy and fun to use so don’t hesitate and just dive right in!



Source by Atica Brewton

How to Make Money Making Homemade Yogurt

The demand for yoghurt within Kenya has been steadily rising since 2009. Despite this the market still stands under supplied. This is one area if well invested in, can make money plus profits monthly. The best thing about yoghurt is that it can easily be made from home.

There are many ways of making yoghurt at home. If you want to make money from homemade yoghurt you need to consider the different options to coming up with the right product. Starting at home doesn’t need much capital contrary to the belief, with as low as Kshs 15,000 you can start with the first production. You will need to invest in good kitchen ware like high quality sufurias and air tight containers to be used for storing your yoghurt. For packaging you can start with the disposable plastic cups sold in supermarkets that go for Kshs 250. A fridge would play an important role in preserving the yoghurt.

There are two main ingredients used to make yoghurt. Fresh raw milk and yoghurt extract. Fresh milk used to avoid infections. A litre of milk is Kshs 40 at the farm; you need not buy lots of milk because a litre of milk can produce a litre of yoghurt that can be sold at Kshs 220. As for the extract any type of plain yoghurt can be used from the supermarkets after which the leftover yoghurt from your first batch should be used for the next production. Other things needed include an oven or any other source of heat that can be used to keep the yoghurt warm, a whisk, thermometer that can measure up to 50.

First you need to ensure your hands are clean other than your sufuria and storage containers. Pour your milk in your boiling pan and stir continuously using the whisk to prevent the milk from pouring out the pot as is usually the case when milk boils. When the milk has reached 85Ëšc, you can let it cool to about a temperature of 45Ëšc before adding the yoghurt extract, preferably three scoops. This specific temperature needs to be achieved because it allows for the activation of bacteria in the extract to work on the fresh milk. Stir the extract into your milk. You can then pour the milk into your storage containers. Yoghurt usually settles best in small containers rather than big ones. Pour the yoghurt in the air tight containers and put them in a big bowl of hot water that reaches the same height as the yoghurt in the containers. This helps to keep stable the temperatures and avoid burning.

The yoghurt should then be kept in the oven for 2-4 hours at about 49 until the culturing process has taken place and achieved the desired taste. If you don’t have an oven then a small cooler box with added warm water can be used to maintain the temperatures for culturing to take place. At this point it needs to be kept in the fridge to allow for settling as it is still too liquid. Let it settle for 4-6 hours and then it would be ready for consuming with the right thickness to it.

The next step would be to get your product out into the market in order to make money. Start by packaging them in 250 ml cups and sell them at Kshs 55. You can decide to walk with your product or advertising it to your neighbours who will in turn tell others and

steadily you will have a stream of customers. If you make 10 litres of yoghurt in a day and sell all of it at Kshs 220 per litre you will be making a profit of above Kshs 1000 in a day. In a month you’ll have profits of up to Kshs 25,000 minus the expenses to reinvest into your business. You can expand your market by delivering your product to neighbouring kindergarten schools and local shops around you.



Source by Morgan Owuor Odhiambo

Make Yogurt At Home Thicker & Creamier (No Additives)

How to make yogurt at home? But not just any yogurt, how to make delicious, thick and creamy yogurt right in your kitchen? This question can tempt your taste buds any time but the process of making it might seem daunting, a lot of times. Some of the common problems are yogurt turning out watery, runny or too sour or yogurt not setting at all! This makes most people turn to the store-bought yogurt which tastes good for sure, but with consequences.

The Additives in Store Bought Yogurt

The store-bought yogurt gets its taste and texture from a number of additives and artificial sugars which may be good to the taste but are a lot less nutritious and even bad for health sometimes. The commonly used additives for thickening are gelatin (glue made from animal bones), pectin (a bio-polymer acid, lab-made ingredient), powdered milk etc. And it is usually loaded with unhealthy sugars and artificial sweeteners that can make things really bad for people who have type 2 diabetes. While real and all-natural yogurt is actually supposed to help with many health issues, this one with the additives does just the opposite.

So, if one wants to take advantage of all the essential nutrients the yogurt can offer, it’s important that it is made at home using the natural method, which is actually quite simple if you know this secret:

The Natural Method of Making Yogurt at Home

The secret to making the thickest and creamy yogurt is making it at home in a pure clay pot! Pure-clay pots are made from the highest quality natural clay (primary clay) that has no contaminants and is made by hands without using ANY additives. These pots are Non-toxic – will make sure nothing leaches into your yogurt and contaminate it, and semi-porous – allow excess water to evaporate making the yogurt thick and creamy, naturally and WITHOUT any additives.

Once you have the pot, the rest is easy:

  1. Heat the milk to just before boiling point (till small bubbles form on the surface). Turn stove off, and open lid and let it cool down for 30 mins or so, till you can put your little finger and hold it there for 5 secs. Now the milk is ready for the culture.
  2. Add yogurt culture.
  3. Set in the oven with the lid on and oven light on.
  4. Let it incubate for 6-8 hours and the yogurt is ready.

The whole process takes less than 10 minutes hands-on time and the yogurt left in the pot gets thicker and creamier within few hours after fermenting. Also, no additives or sugars are needed and there is no nutritional loss (because the heat from the walls of the pot is gentle on the food’s nutritional cells). By using this natural method, you will get healthy, delicious and creamy yogurt every time!



Source by Sharon Ray