TEN HOURS????? I usually have yogurt in 4-hours. How much liquid and what kind of "milk" or mixture are you fermenting, and how much culture are you adding to it? Two quarts + 3 T. yogurt is a fairly standard ratio. If you are using leftover yogurt from your last batch (or several subsequent batches), it may be getting weak and you need an infusion of new bacteria from new (commercial) yogurt. I'd also suggest using Stonyfield Farm Yogurt as a starter. While all yogurt brands with live active cultures have 2 bacteria strains, Stonyfield has 6 live cultures and I think it improves the yogurt quality. You can use an ice cube tray lined with plastic wrap, and put 1-Tablespoon of the Stonyfield yogurt in each cube and freeze it, pop the yogurt cubes out and store them in a container in the freezer to use later. When you need a new starter, you can use the frozen cubes of yogurt (thaw in the refrigerator) as your culture, the next time you need a new/stronger culture. -Grainlady (the 3 a.m. early bird)

Go for it Bri! It's easy, easy, easy! I make mine the lazy way! Dry milk, mixed according to package. Heat in the microwave to about 112. If you use regular milk, heat to about 180, then cool to 100-115. Mix in a tablespoon of store bought plain yogurt (first batch only, after that use your homemade). Put into quart jar(s) and set them in a deep pot filled with hot tap water (just covering the shoulder of the jars). Put the lid on the pot and put the whole thing in the oven with the light on. Leave overnight (or all day...) until thick. Boom. Yogurt! Pop the quart jar right in the fridge. I love anything that works while I do something else. Deanna

You don't need a yogurt maker to make Yogourmet Kefir AT ALL, so that should take care of the yogurt maker delemma. Yogourmet Kefir Starter ferments milk at room temperature. Both my sister and I would hold back a 1/2-cup portion from a fresh batch to culture the next batch - and it would work about 3 times before we'd need a new package of the powdered Kefir Starter. Are you confusing Yogourmet Kefir Starter with Yogourmet Yogurt Starter? I sold and used both for years until I quit using them both after I got REAL kefir grains (which last forever). Another good option to use for a yogurt starter is Stonyfield Farm Yogurt. "It's the only U.S. yogurt brand with six live, active cultures, and the only U.S. brand with Lactobacillus reuteri culture." I used to be able to get it 2-hours away so I'd freeze it in 1-T. amounts in ice cube trays. Then I'd pop the yogurt cubes out of the trays and keep in the freezer until I needed a new starter. I'd thaw the amount I needed in the refrigerator, then bring to room temperature just before making yogurt. What beats any of the powdered Yogourmet Yogurt or Kefir Starters all to heck is REAL kefir grains. Check the link below for more information. Why pay so much for something you can often get free (or the price of shipping) and never need to replenish them EVER again. Some advantages of using real kefir grains... (source: "KEFIR Rediscovered!" - by Klaus Kaufmann) -Milk used for making kefir does NOT have to be preheated like milk for making yogurt, and it is left at room temperature throughout the incubation. -You can use almost any kind of milk (cold out of the refrigerator). -The smaller curds make kefir are far more digestible than yogurt. -Kefir contains "right-turning" lactic acid, usually called L+ lactic acid. How turning left vs. turning right makes a HUGE difference not only on the highways, but in your own bodily pathways. -Best of all, the cost of making kefir is far below the cost of making yogurt. The REAL kefir (unlike the powdered Yogourmet version) never dies. Thus, kefir cultures do not have to be bought time and again. Kefir grains are "immortal." Yogurt cultures are merely like "humans," they have a birth, childhood and youth stage, an adult stage, and sinking-towards-death stage. I use kefir as a substitute for buttermilk, cream cheese, sourcream, and plain yogurt. Depending on how long I drain the curd will determine what I use it for. I also use the very important whey as a refreshing beverage, or if you shake the jar of kefir, the curds will quickly liquify and mix with the whey. We consume kefir every day! -Grainlady Here is a link that might be useful: Dom's Kefir In-Site

Below is not T&T, but it sounds interesting and gets good ratings from the testers. It makes 4 servings which sounds just perfect for your Donvier: PEACHES AND CREAM ICE CREAM INGREDIENTS 1 cup cool water 3/4 cup superfine sugar (if you don�t have superfine sugar, simply blitz some granulated sugar in a blender or food processor until super finely ground but not powdery) 4 ripe peaches, peeled and cut into 1/2-inch chunks 3 tablespoons peach schnapps, brandy, or orange flavored liqueur 1/4 cup heavy cream 3/4 cup plus 2 tablespoons plain Greek yogurt (preferably full-fat) 2 tablespoons chopped toasted hazelnuts (optional) INSTRUCTIONS Bring the water and the sugar to a boil in a saucepan, stirring occasionally. Simmer until the mixture forms a clear syrup. Place the peaches in a bowl and pour the hot syrup over them. Stir in the schnapps, brandy, or liqueur and let cool. Using a slotted spoon, transfer half the fruit to a small bowl and set aside. Pour the remaining peaches and all of the syrup into a blender or food processor and blend along with the cream and the yogurt to the desired consistency. If using an ice-cream maker, pour the mixture into the machine and follow the manufacturer�s instructions. If not using an ice-cream maker, pour the mixture into a large shallow container, such as a metal baking pan, and place in the freezer. Whisk the mixture every 30 minutes. Toward the end of the freezing process, fold in the reserved peaches and the hazelnuts. Enjoy immediately or transfer to a container and freeze a little longer if you�re the sort who likes a slightly firmer texture. Regardless, you may wish to remove the ice cream from the freezer about 10 or so minutes prior to serving to soften it slightly. Here is a link that might be useful: Peaches and Cream Ice Cream