A yogurt maker.
I know, it's nothing more than a fancy, plastic heating pad.
But the rounded dome lid is so cute, like a Volkswagen Beetle, and it comes with SEVEN cool little glass jars and white plastic lids.
I'm making my second batch today. First time I used commercial yogurt as a starter culture. This time, I get to use yogurt I made myself for the starter.
But the directions tell me I should only use my own homemade yogurt as a starter one time; then I'm supposed to go back to using store-bought yogurt (and then I guess I get to use my homemade yogurt as a starter, but only once, after that, and so on). Anybody know why this is so? Should I experiment with a quart of good milk and an "illegal" second-generation starter, or would that be a waste of money?
Verdict on first batch, pure and unflavored with any fruit/sugar adulterations: Yogalicious.