yogurt-maker

See also: yogurt maker

English

Noun

yogurt-maker (plural yogurt-makers)

1. Alternative form of yogurt maker.
   • 1973, the staff of Organic Gardening and Farming, edited by Carol Stoner, Stocking Up: How to Preserve the Foods You Grow, Naturally, Emmaus, Pa.: Rodale Press, Inc., →ISBN, page 221:

     Natural foods expert Beatrice Trum Hunter prefers to use a commercial yogurt-maker or culturizer. This yogurt-maker consists of a constant-temperature, electrically heated base and a set of plastic or glass containers with tight-fitting lids. Yogurt-makers make four individual pints or quarts at a time, depending upon the model.

   • 1974, Jeanne Bendick, Robert Bendick, “Food”, in The Consumer’s Catalog of Economy & Ecology, New York, N.Y.: McGraw-Hill Book Company, →ISBN, page 54, column 2:

     Add a spoonful of yogurt to a quart of whole milk, let it stand in a warm place and make your own. You can be more scientific (and more consistent) with a yogurt-maker.

   • 1984, Miranda Hall, Feeding Your Children: A Complete Guide to Healthy Eating for Pregnancy, Babies, Toddlers and Children up to 11, London: Piatkus, →ISBN, page 109, column 1:

     Times are approximate but using a yogurt-maker gives the sourest yogurt and a thermos the sweetest.

   • 2004, the editors of Storey Books, Country Wisdom & Know-How: Everything You Need to Know to Live Off the Land, New York, N.Y.: Black Dog & Leventhal Publishers, →ISBN, page 116, column 1:

     If you are using a yogurt-maker you will have no problem maintaining a constant temperature.