Comments for Divine Mind

Comment on Thrift store find – Salton GM-5 yogurt maker by Pat

Pat — Tue, 17 Apr 2012 18:47:50 +0000

I have the smaller salton yogurt maker. Book says 1978 Do not have the spoon either. I use a double boiler to heat the milk.

Pat

Comment on Drawbacks of a low-carb lifestyle by Irene

Irene — Sun, 25 Mar 2012 16:37:34 +0000

I have done a lot of personal research on low carb diets & I have a suggestion for the electrolyte imbalance in a nutshell: PUN INTENDED: coconut water! Specifically young Thai coconuts. The supply exactly the same amount of electrolytes as popular bottled replenishing drinks for less cost, but 200x more beneficial. It is all natural & does not contain cholesterol, added sugars salts that are bad for us…and will ensure happy kidneys and liver! And if you like coconuts, you will love this water. It is considered natural, living food which our bodies will enjoy. Good luck!

Comment on Thrift store find – Salton GM-5 yogurt maker by Erin

Erin — Mon, 19 Mar 2012 20:13:47 +0000

Hi All!!! I am so glad everyone enjoys the healthy benefits of homemade yogurt. For those asking about the spoon, you don’t need it, just a trusted candy thermometer. Heat your milk (1 Quart for Salton CM5) to between 90 and 110 degrees to add starter. I have found that my yogurt is better when I add 2 Tablespoons of starter from already made yogurt (if that is what you use). I have not tried the freeze dried cultures yet. That is my next experiment. I am just starting out. My Salton is a ‘76 that was originally purchased by my mom. Happy YOGURTING! ps I just made a batch using milk and adding powdered buttermilk…it is heavenly!

Comment on Yogurt Thickening Techniques by Khyanna

Khyanna — Fri, 16 Mar 2012 23:01:40 +0000

After reading all these wonderful tips, I tried a batch with my old Salton for the first time in 20 years. I remember back then (before the advantage of the web), I gave up because I couldn’t get the consistency of my yogurt enough like the smooth, thick store-bought. But this morning I had a delightful serving of thick, smooth homemade yogurt sweetened with agave syrup and topped with berries, that tastes just like the Brown Cow, cream top, maple flavor I used as starter. With the added advantage that the agave doesn’t spike my blood sugar like other sweeteners do. I’m so jazzed. Now I can increase my yogurt intake to cure my ulcer without increasing my grocery bill. Thank you for all the contributions on this topic!

Comment on Yogurt Thickening Techniques by Carole Pencarinha

Carole Pencarinha — Sat, 10 Mar 2012 13:26:21 +0000

Wouldn’t it be nice to try some samples from these different suggestions. I heat 1 or 2% milk just up to a boil. Cool it to what I think is 110 (like you would check for a baby’s bottle) and add a mixture of 2-3 heaping T of yogurt from the previous batch (originally Greek) and 2 heaping T of whole milk powder from the bulk store. Its pricey but it seems to thicken it wonderfully and it did not alter the taste. I now pour the yogurt in a yogurt machine always overnight. Just before I use it I pour out the little bit of whey and I have great thick yogurt. I think its the powered whole milk. Yes its going to have more calories but its great stuff and so easy. Everyone should be making yogurt.

Comment on Living in Hawai’i, part 1 – West Loch by Angel

Angel — Mon, 27 Feb 2012 01:51:58 +0000

Ha, yeah, I had forgotten about Barber’s Point! They had some medical offices there, I think that was pretty much all I did there, was go to some medical appointments. I seem to remember they were planning on closing it down – just Googled it – I was right; they turned it over to the state of Hawaii.

Camp Smith was still going strong when I was last there, in 2004.

Comment on Living in Hawai’i, part 1 – West Loch by Jane

Jane — Tue, 21 Feb 2012 16:31:31 +0000

Hi Angel,
Just discovered your blog. I was stationed at West Loch from 78-80 and then Camp H.M. Smith from 80-81. I was surprised to read you were stationed there as recently as you were. Where did I get the idea the based was closed? When I was there, we ate in the Marine barracks, but we (Navy personnel) stayed at Barbers Point. Anyway, I won’t keep babbling, but it was great to stroll down memory lane!

Comment on Yogurt Thickening Techniques by Stefanie Gott-Dinsmore

Stefanie Gott-Dinsmore — Tue, 31 Jan 2012 16:42:49 +0000

I was looking at other yogurt thickening options, but I think I will continue to spend the time on draining. Since you lose carbs/ calories with the straining and I can’t imagine you lose those same things by adding the gelatin. Thanks for the article though Oh I also take about 2cups warm milk to mix in the starter as mentioned above and our yogurts comes out creamy.

Comment on Thrift store find – Salton GM-5 yogurt maker by mary

mary — Tue, 17 Jan 2012 06:07:27 +0000

Thank you for the info on the add temp for the starter. I’ve had my yogurt maker since 1976 and I can tell you that 105 degrees is right for the temp in the maker. You can also use your oven. Just turn on to 250, set the glass jars(lids on) in a shallow pan of water heated to 250, close the oven and turn it off! The yogurt will be done in approx. 10 hours. enjoy

Comment on Thrift store find – Salton GM-5 yogurt maker by Sandra

Sandra — Mon, 09 Jan 2012 17:38:24 +0000

My mom had one of these when I was growing up. Hers had fitted lits that you press on (like tupperware), not screw top. I’m guessing it was purchased no later than 1980. I just bought one with the same lids that says “thermostatically controlled”. No manual, no thermometer. Can’t wait to try it!