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Date registered: May 20, 2012

Latest posts

  1. The Smallest Yogurtmaker — October 21, 2012
  2. Milk — June 21, 2012
  3. First Day of Summer — June 21, 2012
  4. How I make my yogurt — June 17, 2012
  5. How to make yogurt — June 5, 2012

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Oct 21

The Smallest Yogurtmaker

We have designed our Y4M Yogurtmaker with your cupboard space in mind – small, very small. In fact, for storage it fits into one of the 1 liter (1quart) jars you may be using for making the yogurt. The Y4M Yogurtmaker only weighs 294g (10.4oz) and measures 51x51x100mm (2x2x4in).

Y4M Yogurtmaker size comparison

Y4M Yogurtmaker beside 1quart jar

We didn’t want yet another appliance to clutter up your cupboard or counter space. We designed an appliance, that is economical in the amount of materials used, without sacrificing quality. We strongly believe that Y4M Yogurtmaker is the smallest, highest quality and best design out there. Try it and you will agree with us.

Small but mighty, it will make you the highest amount of yogurt and take the smallest amount of space.


What is the best milk to use?

So far the best results I have achieved was with Dairyland Organic Homogenized Milk with 3.25% milk fat. This milk makes the creamiest yogurt consistently. I have tried other manufacturers and they have all been very good. I have tried milk with lower fat content and the yogurt was always good. Keep in mind that, with lower fat milk the yogurt will be more sour and thinner consistency.

The most important factor in yogurt making has always been the temperature – keeping it consistent, which with our Y4M Yogurt Maker Machine is effortless.

First Day of Summer

It is official – summer has arrived and despite cooler than usual temperatures here in the Okanagan, the water temperature in the Okanagan Lake has been rising.
We are very excited to announce the release of our first live water temperature location.
We have developed temperature sensor, which wirelessly transmits the temperature of the water to our receiver and from there uploads this information to our website: OnBluePlanet.com. You can now check the temperature on this website or using an Android app in very near future.
This is the first sensor of several we plan to install in the Okanagan Valley. If you would like to be part of this new venture, please check the Get Involved page on our website.
The sensor was designed and developed by Thomas Rozek and serves as an example of his technological abilities. For more information check his website: http://chiefconsultant.com/.
This community service is proudly sponsored by Yogurt 4 Me Home Yogurt Maker Machine. Please check the website of this fantastic new product.

How I make my yogurt

Home made yogurt

Simple goodness

How to make yogurt at home?
“Where do you get the time to make your own yogurt?” I get asked this question very often.

The truth is: I don’t … get the time that is.

I don’t set aside a specific time for yogurt making. It all has to fit with my already full schedule. I usually make yogurt when I am making dinner or spending time in the kitchen for some reason, like baking. It takes a little bit of planing and a reasonably organized kitchen.

So, let’s say I am making dinner of pasta and sauce.

I fill a pot of water for the pasta, at the same time I pour 4 litres of milk into a similar pot and put in a digital meat thermometer preset to 82 deg C (the same temperature as roasting poultry).

Set both pots on the stove. The one with water on maximum heat, the one with milk on medium-high heat and cover them with lids. They will both be ready at about the same time, as I slice, dice and stir veggies for the sauce. The one for pasta will start to boil – I pour in spaghetti and stir; the one with milk I turn off as the thermometer beeps furiously and set it on the cooling rack to do just that – cool down to 42 degrees C. I turn off the beeping but keep the thermometer in to watch for that.

While the pasta sauce is simmering, I prepare the jars or containers for yogurt. They came from the dishwasher in the past few days and that is clean enough. I never fuss around with sterilizing equipment or anything like that. We are planning for refrigeration here not long term storage.

Meanwhile pasta is done, sauce needs final touch of spices and dinner can be served. While the family enjoys dinner, the milk is sitting on the counter, cooling down. After dinner and the dishes are done, the temperature is usually just right at 42 degrees C – it has to be this temperature for the bacteria to do its best.

From the fridge I retrieve a small jar labelled: “Yogurt starter, do not eat!” which has about half a cup of yogurt from my previous batch. The strict label is to warn off any potential fridge browsers looking for a snack.

If this is your first time making yogurt, you may be using freeze-dried culture. In which case you will need about two packages. Yes, I know, it says one package makes about one litre, but trust me, two packages are more than enough for four litres of milk.

Or you maybe using any good yogurt from a grocery store. By good I mean plain, with as few ingredients as possible – no starch, carrageenan, sugar,… You will need about half a cup for four litres of milk.

At this time I pour little of the warm milk into the small jar with yogurt starter, stir and whisk into the pot. Now I am ready to pour into jars or containers, close them tight and into a cooler they go. Stand in the yogurt maker, plug in, check for the green light blinking, close the lid and I am done. The last thing to do is wash the pot and whisk.

I prefer to leave the yogurt for 24 hours. My family likes the “zing” the yogurt gets, when the bacteria use up most of the lactose. This kind of yogurt is basically lactose free. So the next day after dinner, I transfer the containers from the cooler to the fridge to stop the fermentation process.

For about a week to ten days we have excellent, smooth, creamy yogurt for breakfasts, snacks, baking, curries, sauces, dressings, dips, cheese making, but also first aid for burns.

I love making yogurt. There is something very satisfying about having home made food.

How to make yogurt

Basic recipe for making yogurt

Things you will need:

  • Milk
  • Yogurt culture (this can be a little bit of good plain yogurt or freeze-dried yogurt bacteria)
  • Thermometer that goes up to 100 degrees Celsius (212 degrees Fahrenheit)
  • Pot big enough to fit all the milk
  • Jars or containers (preferably glass) with lids
  • Cooler or insulated box
  • Y4M yogurt maker

Follow these steps:

  1. Pour all the milk into the pot and heat on medium-high to 82 degrees Celsius (180 degree Fahrenheit).
  2. Remove from heat and let cool either on its own or in ice bath to 42 degrees Celsius (108 degree Fahrenheit).
  3. Dissolve your starter in a half cup of the warm milk and pour into the rest of the milk, mix or whisk well.
  4. Pour the mixture into prepared jars or containers and close them.
  5. Place the Y4M Yogurt Maker on the bottom of the cooler or insulated box. Arrange all jars or containers around it .
  6. Plug in the Y4M Yogurt Maker and check for the green light which will repeatedly turn on and brighten and then turn off.
  7. Close the lid of the cooler.

Depending on you preference, leave the yogurt anywhere from 6 to 24 hour. The longer you let the fermentation go the thicker the yogurt will be and the less lactose it will have. Yogurt fermented for 24 hours is virtually lactose free.

Refrigerate the yogurt to stop the fermentation process.


Need more help? Check the “How I make my yogurt” post.



Savings, savings, savings

Make your own yogurt for a fraction of the cost.

0.75L (3 cups) of yogurt from a store costs about $4.49

To make the same amount of yogurt you will pay only $0.78 ($0.75 for the milk+ $0.03 for the electricity).

SAVINGS of $4.49 – $0.78 = $3.71 for just 3 cups of yogurt

If you use only 1 container per week you will save $192.92 in the first year.

If you are like our family, we use about 4L (1 gallon) of yogurt per week resulting in a saving of $1028 per year.

Now that’s what we call savings. The Y4M yogurt maker will pay for itself in 5 weeks.

Yogurt with granola

Yogurt with granola

Environmental Benefits

Bowl of yogurt

Pure goodness of yogurt

Environmental sustainability is very important to us.

With Y4M yogurt maker you can reuse your favorite containers – no more plastic to the already overflowing landfills.
And it only costs about 3 cents in electricity to make a week supply (4 litres) of yogurt.

What is in your yogurt?

What do you really have to put in your yogurt? Milk and bacterial culture – anything else is optional. With Y4M yogurt maker, your yogurt will come out smooth, thick and great tasting every time. Very little effort is required on your part. No need to stir, whisk, strain, filter or otherwise “fumble” with your milk. Our instructions will teach you how.

Now when you make your own yogurt you will find that you trust the product more and you end up using it more for breakfast, snacks and in your cooking and baking. See our recipes page for some ideas or send us your ideas.

Pure yogurt

Simple goodness

A new kind of yogurt maker

yogurt maker with jars

yogurt maker with jars

We designed Yogurt 4 Me home yogurt maker because a yogurt maker with the features we wanted did not exist. Our Y4M has the following features:

  • is easy to use
  • is small, easy to store
  • keeps precise temperature
  • is economical
  • makes any amount of yogurt
  • uses your favorite containers
  • is environmentally friendly