I make mine the way dothey4(3) makes hers. I have been doing this for at least 40 years, and it never fails. When my grandmother taught me, she said to bring the milk (usually at least 1/2 gallon) up to a soft boil, immediately remove it from the heat, and when you could circle the pot 10 times with your baby finger, it was done. That's when you would add some of the warm milk to about 1/2 C of yogurt to temper it, and when the mild was warm, you then stirred it in the pot. She had a blanket she used to wrap the lidded pot, and then put it into the oven, overnight. In the morning, drain the whey, and it's done. Note: the yogurt takes on the same sour taste as the starter you use, so be sure you like the brand you buy. Interesting note: when you cook with yogurt (entirely a different subject: fabulous soups using yogurt as the base, you only stir in one direction. I can't remember why, but it was something about the strands setting in one pattern. Anyway, it won't curdle if you follow that, and be careful not to bring it up to a rolling boil.

Yes use nitrous oxide--CO2 will make it fizzy! =) If one is interested in whipped cream on demand, presented in a decorative manner, these things are the way to go. To get the same effect the old fashioned way, you don't JUST need a bowl and mixer; you also need a bag thingy with a tip to pipe out the cream. You also need an assistant to plate out the stuff-to-be-creamed while you get the whipped cream prepared. For someone who entertains with cream frequently, it's an excellent idea.

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

To bzamp58 Hi, I make and decorate cakes. I have NO trouble at all with my recipes for doing cakes. I always use the roller. Just make sure you do the wet ingredients first. The add the dry. My cakes are light, moist, fluffy. (As with all recipes and the DLX the wet should go in first dry last). Thanksgiving...Whip Cream! My granddaughter is not too familiar with my DLX...was using white bowl and beaters, she said I can do the whip cream Gram. Huh well we had chunky almost butter whip cream! The look on her face was priceless. How we laughed! Just added a tablespoon of cream to the 2 cups whipped and consistency was fine for the pumpkin pie! And I am thrilled this year to have my DLX for all my Christmas cookie orders! So much easier! Last year I used my 1980 Kitchen Aid and did 3000 cookies in three weeks. I had been so booked with wedding cookies so got a late start! Still got a late start this year cause we did a total "kitchen make-over"! But now my wonderful DLX and new kitchen...I am so blessed! Time to get Pecan Tassies out of oven. May all have a Merry Christmas and Happy New Year!