Non-Electric Yogurt Maker
Save Money and the Environment with this Non-Electric Yogurt Maker
A non-electric yogurt maker is a very easy and cheap way to make your own yogurt at home. With the Miracle non-electric yogurt maker, all you need to do is boil some water, make up your yogurt mix (recipe below) and you're good to go. And it's your choice whether you make skim, whole, or low fat yogurt. It is so much cheaper making your own yogurt than buying pre-made yogurt in the store. And because you reuse the same container for making the yogurt, you are not disposing of lots of plastic bottles, thereby saving the environment.
You can buy electric yogurt makers, but then you have to have a constant supply of electricity to keep it running. I guess I'm just fond of my NON-electric version because it means I use less electricity and if anything happens to the power supply my yogurt will keep on maturing. This is great for all the yogurt-addicted preppers out there. I'm even including a recipe on this page which uses dried milk as opposed to fresh milk, so you can go quite off grid and still have your own yogurt. All you need is a little warm water and the ability to boil a small amount of water when you first make the yogurt.
Once your yogurt is made, just tip the water out of the outer thermal shell and wipe out the container. The internal container can easily be washed by hand.
- makes 1 quart / approx 1 liter
- BPA free
Here is another non-electric yogurt maker which has got great reviews on Amazon. This one makes 2 quarts at a time. It doesn't appear to use boiling water, but is instead a well insulated outer container.
whole milk powder.
900g = approx 2 pounds
Making Your Own Yogurt Is Easy
Buying yogurt from the store can end up being quite expensive. Making it yourself can save you lots of money. This recipe comes from my mother and father who are the king and queen of frugal! And making yogurt is not hard at all. You just need to prepare it in advance because it takes a while for the bacteria culture to multiply, and even longer if you are making Greek yogurt. This same recipe could be used in any yogurt maker. Notice that you don't have to buy a special "yogurt culture". Just use another yogurt (which is not too old) and the bacteria in this will multiply in your new batch.
- The cheapest version is made by using the dried milk, but you could use fresh milk instead and just heat it up before placing it in the internal container. I haven't tried, but I suspect you could also use goats' milk or soy milk to make your yogurt too.
- You can use skim milk and whole milk powder or a mixture of the two to get a low fat version.
- The container is thermal but to make extra sure that it retains its heat, you could wrap it in a towel or place it in a thermal bag.
- Save a couple of spoons from each batch of your yogurt to make your next batch. If this "starter" yogurt starts to become ineffective, simply buy another yogurt from the store to be your starter.
- The longer you leave the yogurt in the warmth of thermal container, the thicker it will be. But it also tends to get more sour too the longer you leave it.
- 160 g (5 oz) powdered / dry milk
- 3 cups of lukewarm water
- 2 tablespoons of yogurt (any flavor - plain is best)*
- Mix the powdered / dry milk and warm water into the internal container and mix together until there are no more lumps - I often just put the lid on and shake.
- Add the 2 spoons of yogurt to the container and stir.
- Put the lid on the container.
- Pour boiling water into the thermal container up to the mark, place the internal container into the thermal container and place the lid on the thermal container.
- Leave for 10 hours or so.
- After 10 hours, if the yogurt is not at the desired consistency, you could tip out the water in the thermal container and replace it with more boiling water.
- Place the internal container in your fridge and use as desired.
- You can make Greek yogurt buy straining your homemade yogurt through a colander lined with coffee filters, cheesecloth, or paper towel. Rest the colander in a bowl so that when the whey drains out, the colander will not be sitting in it. Leave in the fridge for 3 hours (or until the desired consistency).
- * Hint: I like to use the yogurt with the good cultures in it (acidophilus, bifidus and casei)