Not long after my first shot with the Euro Gourmet, I saw a post on Money Saving Mom about making yogurt in the slow cooker, and was intrigued. It looked so much easier! I determined to try it.
And I have. For the benefit of other would-be-yogurt-makers, I'd like to post a comparison of my experience with the two methods.
Photo Credit |
Positives:
- It is easy to achieve a nice and thick yogurt (my personal preference!).
- Yogurt is stored in charming, single-serving sized glass jars.
- You still do all of the work you would do without the machine- slowly heating the milk, waiting for it to cool, sterilizing containers and tools, etc.
- The Euro Gourmet is known to overheat the yogurt, killing good bacteria (which is the main reason we eat it to begin with!). Supposedly, this can be remedied by placing a few layers of paper towels in between the jars and heating element... but I was still nervous that they were getting too hot, and wasn't sure if my healthy bacteria were alive and prospering.
- The seven little glass jars are kind of a pain to clean and sterilize.
Photo Credit |
Positives:
- Ridiculously, super easy! It took only a few minutes here and there throughout the day.
- I was able to do a much larger batch, more fruit for less labor.
- The yogurt is thinner and kind of runny.
- The chunks that would be strained out of the milk before letting it set with a yogurt maker were left in, creating unappetizing chunks of yogurt.
Maybe sometimes the craving for a nice thick yogurt will motivate me to pull out the machine. But for now, the easier a task, the better, so I think I'll sacrifice my preferred texture in favor of less work and effort :).
How do you like your yogurt? If you make your own, what methods do you employ?
Linked with: Teach Me Tuesdays
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