Sounds amazing. I would really like to know if it would work with gluten free flour, anyone tried it???

I have just read the posts on this

Making yoghurt should not be complicated.  I make it all the time using the EDC recipe heating it for only 20 mins, cooling until it feels warm to my little finger (clean!!!) - about 90 mins if you take it off the TM and leave it on the bench, add the yoghurt - I started with Jalna low-fat but am now just recycling my own yoghurt. I then mix for 10 secs at speed 4, then 37 degrees speed 1 for 10 mins. It then goes in the container of an Easi-Yo ($20 at K-Mart - I'm going to buy a second one so I can make a double lot).

The Easi-Yo instructions tell you to use boiling water  to keep the yogurt warm but their powdered product is made using cold milk. As 'our' yoghurt comes out warm from the TM you can end up overheating your precious bacteria  by using boiling water which will give you runny yogurt. If you just use water hot enough to put your finger in but too hot to leave it there it is perfect.

I leave the Easi-Yo on the bench for at least 12 hours  ( a couple more won't hurt) before putting the yoghurt  in the fridge. I have an empty Jalna container which also fits perfectly into the Easi-Yo insulated container which I currently alternate  with their big red lidded tall one. Currently I'm using the $2 light milk. My yoghurt is amazing, probably the best I've ever eaten. I've made yoghurt off and on for years using most methods you've ever heard off and this is the simplest and best ever.

I had a couple of runny numbers when I first got  my TM and worked out that the two things that made yoghurt runny were water too hot in the Easi-yo and too short a time I.E less than 12 hours on bench before refrigerating.

My phliosophy is that I spent all this money on this wonderful appliance in order to make my life easier and not more complicated and to date it has never let me down except for trying to brown onions. After owning Harriet for 8 months we are still an item and very much in love, well at least I am.

Found isi's recipe before going to bed last night. Have ten for lunch today dh was going to buy bread on his way home but not any more. Isi I lived in Portugal for eleven years and love the bread - beats the French I think. So this will be my first try to make some popsecos!  I'm gluten intolerant but rebel now and again - tho do make gf bread in tm and it is amazing. I go to Petersham to eat pasteIs da nata and just pretend they are gf. I've got some bakers flour so will make your bread now, and pretend that it is gf too, I find now that the odd breakout is ok. I've got my tm butter made already. I've been a breadmaker for ever so am excited. 

After previously making mashed potatoes in the tm and having a scrubathon afterwards to clean the gorgeous Harriet, last night I cooked the potatoes in the basket in my pressure cooker for 7 mins - they come out very dry, perfect for mashing (yes, I love Harriet but she is not always the answer to everything) and THEN I heated milk and butter in the tm bowl, added the potatoes and a few seconds later - perfection. I think I will try Gnocchi using the same principle but without any heat in the TM of course. I am gf and haven't had gnocchi since I joined the gf mob so the ricotta and potato flour sounds great.

Made the moussaka tonight, a great success. I used one and half quantities of the white sauce and cooked it as per gf recipe using cornflour for the sauce. While I was cooking the meat and veg I heated the milk up in a pot (oh yes there ARE other ways to heat things up) with half an onion, cloves, cinnamon and a bay leaf, turned it off, then after everything was ready to go strained it into the TMX, made the sauce with the superbly flavoured milk, very nice tooooooo. I loved the way the steamed potato slice stayed nicely intact so were easy to spread over the meat and aubergine.

If you cooked them in muffin trays, could you freeze them??

Had a home demo - for some mad friends and DD who is planning to buy one, now have a thermosaver too. I'm finding a few hiccups with the cookbook - think cooking pasta sauce at Varoma temp. is too hot, - any comments, sauce is delish but had to be watered down and the whole thing steamed up new kitchen something awful!!

Thanks to you all for your warm and encouraging responses. Unfortunately rye and oats are not gf, though I do seem ok with spelt.  Last night made the steamed Asian fish with rice and veges from the book, must admit I was sceptical about it, thinking maybe I could do better - sorry Harriet you win, it was fabulous and without any fat. Have just made yoghurt, bought the Easi Yo container just to keep it warm, but used a set yoghurt as the starter. Wednesday night we are hosting a demo, mostly people my husband has enthused with, he exaggerates a lot but don't think they'll be disappointed except I think he's invited them to a dinner party, don't know how everyone will react to our lovely consultants small disposable containers. It could be a true test of friendship! I'm planning to make the apple polenta cake from the gf book to take to grand daughter's bday, has anyone made it?