Both pots together make more than 1 Gallon of Yogurt. Makes Thick and Creamy Yogurt, NATURALLY! No need for ANY additives or thickeners or straining, the pot does the job for you. Can be used to make excellent vegan (coconut, almond milk) yogurt too.
Why A Clay Pot is Best For Making Yogurt
Ask the natives and they’ll tell you the secret to making yogurt is in the pot. When making in an unglazed, pure-clay pot, the micro-pores of the clay let water slowly evaporate, thickening yogurt naturally without having to strain it or add thickeners. In this natural process, only water is lost not essential nutrients and liquid probiotics. It’s extremely easy to make yogurt in your MEC pots, [click here for detailed instructions — making your best homemade yogurt]
NO Additives, Extenders, Dyes, Plasticizers or chemicals used. No glaze used so no toxins there as well. Each piece is individually handcrafted & hand finished.
Naturally Steam Condensing/Preserving:
Unlike traditional metal pressure cookers, the steam condenses naturally because of a cool underside of the lid. Thus the nutritional value of food improves greatly. No more harsh heat from metals and ceramics that destroys nutrients, the pot cares for your food as much as you do.
Increase temperature from low to medium in 5 minutes and cook on medium heat. Maximum heat setting on stove-top is medium heat (5 or 6 on a scale of 1-10).
Making Yogurt at Home in 3 Easy Steps:
- Heat milk in the pot for about 30 minutes till it forms tiny bubbles on the surface (about 160 degrees F, 85 C). Turn stove off and let it cool down.
- Leave the lid open and test after 30 to 40 minutes by holding little finger (“pinky”) in for 5 seconds. If you can hold it there for 5 seconds, milk is of the right temperature (about 110 degrees F or 43 in C) to accept the culture. Add culture and stir in.
- Close the lid and set the pot with the milk/yogurt mixture in the oven with the oven light on.
After about 6-8 hours or overnight, take it out & leave it to sit outside for 30 mins. Now put in the refrigerator for an hour or so.
Enjoy your delicious, thick and creamy yogurt!
Did you know?
Yogurt that stays in a pure-clay pot for 1-2 days (seasoned yogurt) becomes thick enough to make healthy icing for cakes.
Yogurt makes a fantastic replacement for butter and other fats when baking!
Must use with diffuser on electric stovetops.
Tested & Certified 100% Pure-Clay. No Lead, Cadmium other Metals or Toxins.
PIECE COUNT: 4
RAW MATERIAL COUNTRY OF ORIGIN: USA
CLEANING: HANDWASHING RECOMMENDED (NATURALLY NON-STICK)
HEAT SOURCE: GAS, HALOGEN, WITH HEAT DIFFUSER ON CERAMIC, ELECTRIC, INDUCTION
USES: Dutch Oven, Yogurt Making, Rice cooker, Pressure Cooking, Slow Cooking, Baking & more…
“I love my medium MEC pot! I use it solely for making yogurt..about 2 times a week. After reading the instructions on the website, it couldn’t be easier to get in the habit of making each week. It’s inexpensive and easy; I love not having bought store bought yogurt in over a year. I am so glad I discovered this company; I’m interested in buying more pots for cooking all sorts of other food in the future.”
– Julie Irwin
“Bought one for my mom, as a birthday present two years ago. It took her a little convincing to start using my it; but after I cured it, she was down with it. She tells me that it’s so great to cook a healthy meal with almost no oil, and that her meals cook rather quickly. I’m so envious; I can’t wait to get one myself!“
– John Aa