Another Gadget! Donvier Yogurt Maker

[jlrose]

Carol,
LOL. You sound like me with my crockpot Cacciatore Chicken. I put it all in there and got it going and then realized it would be done around 5 AM. Fortunately my crock has a "keep warm" feature because, unlike you, there was no way I was getting up at the crack of dawn to tend to it!

Sounds cool though. Can't wait to hear how it turns out.

[WWCarol]

LOL, JL! (Did you ever read the Erma Bombeck story about waiting twelve hours for the crockpot...and she had forgotten to plug it IN?!)

Well, I DID it! That timer-on-a-rope is a LOUD little sucker... tongue.gif

I could tell they were YOGURT when I put them in the fridge.

This morning my new Palm WOKE me up at 7 AM with it's alarm! ALL this technology...! LOL~

Commercial soymilk yogurt is not as FIRM as regular yogurt...and mine followed suit. However, it's a pretty "white" and (luckily) tasted creamy and wonderful! I put in a squirt of DV SF Vanilla, stirred, and added my crunchy Kashi...

It was a success! graemlins/thumbup.gif :D

I want to make regular yogurt for DH just because I can...! MINE tastes SO much better than the commercially made soymilk yogurt, I believe. (For anyone who doesn't like yogurt, soymilk yogurt has LESS of the sour-bite that regular has~)

I can use this in smoothies, AND, OF COURSE I'll try to make FROZEN SOYMILK YOGURT now! :D

[jlrose]

Hmmm...does this mean you can make homemade soy quark?

graemlins/crazy.gif (excited just thinking about it)

[WWCarol]

Well...........Jessica.............

I've got a gold filter right here! ;)

How about if I get that little 'speriment going right now?!

(Thanks for the IDEA!) graemlins/wave.gif graemlins/bcbsalute.gif

[WWCarol]

Well, since I've decided to reluctantly say "good-bye" to milk and milk products for my own health reasons graemlins/sobbing.gif I figured I'd better find some good stuff to take it's place...! (There is a Toby's Sour Creme that is made from soy and has lots of flavor (onion-y and garlic-y and lemon-y) and I'm using it on bulgar, etc. I guess there's nothing to replace "cottage cheese"...?

I already make my own soymilk, and I've learned from Momma25 that she makes her own "soymilk yogurt". I looked everywhere for her recommendation, the Salton, but the ONLY yogurt maker in town was the Donvier!

I heated up SoyDream plain soymilk (I couldn't wait to make my own!) in the microwave to 185-190 degrees. I then put the Donvier thermometer into the hot soymilk. When it had cooled down to the "add starter" temperature, I added 2 TBS. of commercial soymilk yogurt with LIVE cultures (mixing it first with a little of the warm soymilk). I then filled the jars evenly, capped them, and set the first batch for ten hours.

Well, it's 10 PM now and the yogurt will be done at 3 AM!! :eek: I, OBVIOUSLY, did NOT plan ahead! tongue.gif :rolleyes: LOL!! :D

I'm wearing my timer-on-a-rope, and will go downstairs in the wee hours of the morning and transfer the jars to the fridge. graemlins/sleep.gif I sure hope this works!! graemlins/thumbup.gif

I figure if I hate it, I can always make LF SF "regular" yogurt for DH...even though he's in LOVE with his Dannon Light 'n Fit...

I'll let you know in the morning how this goes!

[Momma25]

Jessica,
I believe that "quark" (which is likened to an unriped cottage cheese) is similar to yogurt cheese (AKA YoCheese), is it very easily made at home using homemade soy yogurt. I do it weekly. I use a Donvier Wave Yogurt Cheese maker. There are books dedicated to YoCheese and one is by Nikki and David Goldbeck.

[jlrose]

Ooooooo. I've been thinking I should start making my own quark. I eat about $6 worth a week.

You don't need a machine to make yogurt though, right? It just makes it a little more fool-proof?

[WWCarol]

Yeah, I'm interested in hearing more, too, Momma!

I thought YoCheese just meant you strained out the water (like I'm doing with a gold filter). What does the Donvier Wave DO exactly? And how long does it take?

What do you do with your YoCheese?... graemlins/wave.gif graemlins/bcbsalute.gif

[Momma25]

Jessica:

I have never had quark, so I am unsure of the consistency, but in what I have read, it appears to be similar to yoCheese.

You do NOT need an electric machine to make yogurt. I posted a long thread on this a while back, I'll try to find it. Anyway, there are lots of ways to make yogurt without a machine and here is one that I do if I need a large amount, especially for yoCheese.

Heat the soymilk to 180 degrees (or make a fresh batch in the SoyLife maker) and let it cool to 115 degrees. Add starter and mix well. (If your starter is refrigerated, warm to room temp). Pour into pint canning jars and place lids on the jars.

Place the jars into a cooler and pour on water that is 120 degrees. Pour water up to the jars rims (not over the tops). Check the water temp every 2 hours. I keep my water at 100 degrees. If it cools down, I take some out and put more hot water in. I incubate about 10 hours, then place jars in the fridge. 2 quarts soymilk to 1/2 cup starter from previous batch yogurt.

Carol:
The Wave is a mesh stainless steel filter strainer in a plastic box with a lid. It is a self-contained unit that drains the whey and leaves the yoCheese. Maybe the gold filter will do the same, but you'll need something underneath to catch the whey. Costs about $14.95.
I do mine overnight in the fridge. BTW, the whey is great for making fermented sauerkraut!

Here's The Wave:
http://www.cooking.com/products/shprodde.asp?SKU=110326

I use yoCheese instead of mayo, sour cream, cream cheese, tofu etc. I make a Toby's-type of spread using yoCheese. I mix it with herbs and use it as a spread, sandwich filling etc. I also put herbed yoCheese on my hot sauteed Zoodles for a creamy Alfredo-type taste.

Here is a website with some more ideas and info on making yoCheese.

http://www.grandtimes.com/yogurt.html

[Momma25]

Jessica:

Here is how to make quark using yogurt, so it is the same as yoCheese.

http://www.germancorner.com/recipes/hints/yoghurt.html

To make Quark with Yoghurt


Hint: Keep all of your utensils as clean as possible, best rinse them all with boiling water.

Here is what you need:

thermometer or crock pot (find right temperature settings in test with water prior to use)
a large thermos bottle
a large strainer lined with a cheese cloth
1 gallon of regular milk
1 cup of regular yogurt (make sure that there is no gelatin in yogurt)
or 1 cup of buttermilk (as fresh as possible)
First you need to make a starter culture:

In a sauce pan heat 1 cup of milk to 158-163F (70-73C) and keep on stirring. Do not let it boil! What we are trying to do is to pasteurize the milk. The milk has already been pasteurized before it has been put into the milk bottle, but we need to do this again, because there is bacteria in the air and in the sauce pan. Once it has reached the temperature, hold it there for additional 30 seconds. Now you have to cool it down, best done in a sink with cold water.

Cool it down to 104-108F (40-42C) for yogurt.

Now stir in 3-5 tablespoon of yogurt. Pour yogurt mix in the thermos bottle and let sit for 3 hours.

After 3 hours the yogurt should taste sour, and if you like to test it, it should have an pH-level of 4.7 to 5.0. If it is not sour enough close bottle and let stand for additional 3 hours. If it is not sour after that, then you have to start again. A possible reason might be, that the yogurt was old, or that the jogurt you have bought was thickened with gelatin. Try again or use another brand.

Store mixture in refrigerator for up to 1 week.

Making the Yogurt Quark

1/2 gallon regular milk or use 1/2 gallon of milk mixture
1/2 cup of starter culture

Heat milk to 104-108F (40-42C) add starter culture and keep at that temperature for 4 hours. Use thermos bottles, crock pot, or box with styrofoam core cut to fit your pot. After 4 hours let it cool in pot in the refrigerator. When completely cold put into strainer lined with cheesecloth and let drain overnight. Quark will be good for a week in the refrigerator.

Cream Milk mixure:

Used to make Sahnequark. Add to every 4 cups of milk 1 cup of heavy cream.

Tip

If Quark is too dry, add milk, half-and-half, or cream.

Variation

To get a creamy Quark (Sahnequark) make sure that your Quark is very dry, and then add heavy cream to it, or start Quark with cream milk mixture.

To make a dessert, sweeten the Quark, whip heavy cream and stirr under.

[jlrose]

LOL, Momma. I was just hunting around and turned up the same recipe while you were posting this. It looks falling-off-a-log easy! I will definitely be trying it. I just need to pick up some cheesecloth at the store.

[WWCarol]

Thanks again, Momma! I've got my filter sitting in a Pyrex measuring cup, and I've dumped it several times...The Wave will make sense if I'm going to be doing this often.

Took a taste and MAN, is it GOOD! graemlins/thumbup.gif :D I am very impressed. Very "creamy"!

[Momma25]

hehehehehe Jessica!
I guess great minds think alike, eh?

Also, I thought it was funny that their "quark maker" was a Salton Yogurt Maker, LOLOL! So, sounds like we are on the right track here!

I have used other things for making yoCheese (ummm errr "quark"), but I really like The Wave. The only gripe I have is that it only make a small amount. The cheesecloth allows you to make a larger amount.

Have fun and let us know how you like it!

[WWCarol]

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