What’s the next kitchen item you plan to buy (2025)?

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I found the last two of these adorable Rice Bowls at the Asian Market that my Nieces took me to while in California.
I just love them AND they were only 99¢ each!
In the Hawaiian Culture, the Owl or Pueo, is my family's guardian spirit, I have all sorts of different Owls around the house, in our car, in my handbag - everywhere to watch over us two.
 
I've just had to buy a new yoghurt maker. The heater or thermostat has failed on the old one which was bought in 2021, so for the last 2 days the light has been on, but the water the yoghurt was standing was cold.

I like the design and this is only the 3rd we've had since arriving in Australia in 2016. Ironically, it still made the yoghurt but it isn't quite as well set as it normally is. It's been in use at least every 10 days since it was purchased. And we always make a 2L container that runs for 48hrs. It's not as though it's expensive at AU$63 which is roughly £31 or so.

The Best Yoghurt Maker in Australia - 1 to 2 litre capacity
 
SatNavSaysStraightOn said:
I've just had to buy a new yoghurt maker. The heater or thermostat has failed on the old one which was bought in 2021, so for the last 2 days the light has been on, but the water the yoghurt was standing was cold.

I like the design and this is only the 3rd we've had since arriving in Australia in 2016. Ironically, it still made the yoghurt but it isn't quite as well set as it normally is. It's been in use at least every 10 days since it was purchased. And we always make a 2L container that runs for 48hrs. It's not as though it's expensive at AU$63 which is roughly £31 or so.

The Best Yoghurt Maker in Australia - 1 to 2 litre capacity
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I used to put the milk/whatever after it was warmed in a pot of warm water and wrap a towel around it overnight. That worked and then I got the IP and its done over 12 hours as well. It will do it quicker but I like thick yogurt, none of that spoon not standing up... 👍
 
I wish I’d bought these many, many moons ago. Why didn’t I think of it? 🤯

There are many occasions throughout the year when I’d like to plate up the food when I have time for eating later, especially salad.
Or sometimes people returns are staggered (or I’m out) and when there’s no definitive time when everyone can sit down to all eat at once I often plate some up and put it in the fridge.

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Finding space for four dinner plates in the fridge is a total pita, it’s led to a precariously balanced plate landing on the floor more than once. But no more!! 👏 👏 👏
 
SandwichShortOfAPicnic said:
I wish I’d bought these many, many moons ago. Why didn’t I think of it? 🤯

There are many occasions throughout the year when I’d like to plate up the food when I have time for eating later, especially salad.
Or sometimes people returns are staggered (or I’m out) and when there’s no definitive time when everyone can sit down to all eat at once I often plate some up and put it in the fridge.

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Finding space for four dinner plates in the fridge is a total pita, it’s led to a precariously balanced plate landing on the floor more than once. But no more!! 👏 👏 👏
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What are they?
 
Barriehie said:
I used to put the milk/whatever after it was warmed in a pot of warm water and wrap a towel around it overnight. That worked and then I got the IP and its done over 12 hours as well. It will do it quicker but I like thick yogurt, none of that spoon not standing up... 👍
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I think that the time is something that probably helps to kill our machines. They say 12 hours and yes it could be served at that point, but we both prefer it thicker and usually give it 48hrs.

We also don't preheat anything which could be why it takes longer. The proteins haven't been denatured and so on. It is easier for us because we literally just open 2 × 1L of soy milk, add the cultures and set it going. 48 hrs later we can stand the spoon in it and it holds its own shape. You can see where the spoon of yoghurt has come from days later.

We also don't have an ip or slow cooker.
 
SatNavSaysStraightOn said:
I think that the time is something that probably helps to kill our machines. They say 12 hours and yes it could be served at that point, but we both prefer it thicker and usually give it 48hrs.

We also don't preheat anything which could be why it takes longer. The proteins haven't been denatured and so on. It is easier for us because we literally just open 2 × 1L of soy milk, add the cultures and set it going. 48 hrs later we can stand the spoon in it and it holds its own shape. You can see where the spoon of yoghurt has come from days later.

We also don't have an ip or slow cooker.
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I see. I heat the milk first and then cool it down for the culture so in my process I'm probably taking off hours for sure but there's more hands on. I like it thick like that too! Almost needs to look like cheesecake...
 
Barriehie said:
I see. I heat the milk first and then cool it down for the culture so in my process I'm probably taking off hours for sure but there's more hands on. I like it thick like that too! Almost needs to look like cheesecake...
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My OH doesn't do "hands on". It's all I can do to get him to remember to sterilise the container by scalding it and its lid. He doesn't scald the implements being used to get the culture or stir the cultures in the yoghurt.
 
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