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yogurt by you needs a tagline, have at it – quirks!

RECAP -Bruce says:
Making yogurt at home is very easy and results are far, far superior to store-bought. It is also much less expensive. Unfortunately, the currently available makers are complicated, ugly, and poorly designed.

What makes this different is that it is entirely insulated – so a heat source in not needed to keep the milk warm as it transforms into yogurt. It also has its own filter (for removing whey, to get thick, Greek-style yogurt), and is very stylish in that it is a simple, pleasing stainless steel cylinder (similar the Arne Jacobsen’s Cylinda line for Stelton).

How it works: with the small lid on the bottom, rinse container with boiling water to warm up. Pour in warm (120°) milk seeded with live yogurt culture – either a few tablespoons from your last batch, some plain commercial yogurt, or powdered culture. Screw large lid on top, and let rest for 4 – 8 hours (depending on desired sourness). Once set, remove large lid and chill in fridge. Once chilled through, snap filter in place, screw large lid on top and invert unit . Put back in fridge to let whey drain off – about three hours. Then, with yogurt maker on a counter – small lid on top, large lid with whey on bottom – unscrew container from large lid – the filter will hold in yogurt as you invert so now small lid is on bottom. Remove filter and use whey for something else (it’s nutritious . . . can be used for cooking, hydrating other foods or juices, etc.). Use the large lid as a top (or acquire an additional small lid to use as top).

Now you’ve got a batch of delicious, nutritious yogurt that you can serve directly from the beautiful maker.

The maker will be available in three convenient sizes: Qt/L, Half Gallon/2L, and Gallon/4L. Additional lids and filters will be available for purchase separately.