Yogurt Makers

Posted by Kikidee (849 days ago)

I want to buy a yogurt maker but can't find anywhere that stocks them in Hong Kong. Any suggestions? I saw 'Easy-yo' on sale at City Super in Causeway Bay but I'd prefer something that you plug in so you can regulate the temperature.

Yogurt seems to be quite expensive here and it's difficult to get stuff without loads of sugar and additives.

(I am based in Hong Kong)

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Posted by DakLak2 (845 days ago)

If you know an ethnic East Indian family ... they usually know how to make it at home!

(I am based in Vietnam)

Posted by Ruth at Clifford (844 days ago)

And there is lots of info on the web about how to make it without a 'maker'. The main thing is to get plain yoghurt to start your batch with.

cheers from Ruth

(I am based in Guangzhou)

Posted by seneca (342 days ago)

I would like to revive this thread; I too wish to make home-made yogurt. Yes, plenty of advice is obtainable from the Internet but many posters do advise you to buy a breeder/maker that keeps the yogurts at a constant 35 to 42 degrees for 6 to 8 hours.
In South China's humid and sweltering climate it's quite a challenge producing homemade yogurt or other delicacies.

So if anyone knows of any suppliers I for one would like to read their suggestions.

So far I have found one HK-based supplier: BLue-electro, 4/F CDrown Industrial Bldg., 106 How Ming Rd., Kwun Tong, phone 2357 9818

Trouble is: I am mainland-based and am positive they are only selling to wholesalers...

(I am based in Hong Kong)

Posted by the goddess kali (338 days ago)

home made yoghurt is quite easy. you just need to try for a couple of times before you get it right. you don't need a yoghurt maker. just a warm corner of the house.

You have to warm some milk (till it's about 40degrees) and then add about two tablespoons of dairyfarm natural yoghurt. mix everything well and leave undisturbed in a part of the house where the temperature is warm - 30degrees should be good. It takes about 10 hours for it to set.

if you can use a non glazed mud pot it to hold the milk with culture it would be even better, as it absorbs some of the water and the yoghurt comes out set and thick (like greek yoghurt).

i wanted to bring back some unglazed pots from india, but couldn't as i have a little baby and lots of bits and pcs to carry.

(I am based in Unspecified)

Posted by seneca (337 days ago)

Thanks goddess kali! I will take up your advice.

(I am based in Hong Kong)