Euro Cuisine YM100 Automatic Yogurt Maker with 7 - 6oz Glass Jars & 15 Hour Timer, Electric Yogurt Maker with Auto Shut Off, Promote Gut Health

I bought this yogurt maker over a year ago, and it's still going strong. In terms of product durability, the only thing that has "broken" are the little rubber foot pads at the bottom have fallen off, but a dab of superglue fixed that quickly. I've been making batches of yogurt back-to-back in this baby, and I love how quick the setup is. I usually start a new batch late in the evening, so that it can incubate overnight and be done by the time I'm up in the morning. I take one little jar of yogurt from my last batch and scoop it into a pot, then use the emptied jar to measure out six more jarfuls of milk into the pot. Stir the pot well with a ladle, then ladle into all seven jars, stick the jars in the yogurt maker and put the big plastic cover on, set timer, press the red button and go. In the morning, I lift off the plastic cover (you'll need to be a little careful here, there will be lots of water condensed on the inside of the cover, and you don't want that dripping into your yogurt), cap all of the bottles with the provided lids, and stick them in the fridge to cool. Yogurt is done! The yogurt I get is never as thick as the store-bought kind that you can stand a spoon in, but I'm ok with that. My yogurt is a little viscous but still liquidy, kind of like cake batter. You'll need to play around with the incubation time to see how long you'll need to get the tartness and viscosity you want. For me (California Bay Area weather), if I use whole milk straight from the fridge, I incubate for 11 hours for a slightly tart, slightly viscous yogurt. You can go as low as 9 hours if you don't want it very tart but still viscous. For 2% milk (again straight from the fridge), 10 hours for a tart, viscous yogurt. I've tried 12 hours with 2% milk before, and it came out completely watery. So again, keep trying different times. If you want your yogurt thicker, you can try heating the milk first. Measure out six jarfuls of milk into a pot (don't put in the yogurt starter just yet), and heat it for half an hour. Don't boil it, you want just under simmering. Then cool the milk to room temperature, and warm the yogurt to room temperature. Once both are ready, scoop the yogurt starter into the milk, mix, and ladle into the jars, etc. The heating denatures the fat proteins and spreads them out into longer strands, so that your yogurt has the fat more evenly distributed for a more even network that binds better for thick yogurt. Higher fat content in the milk will make thick yogurt easier to get. Don't expect store-bought thickness if you don't plan to add gelatin, like they do. I've only made plain yogurt, since I'm not interested in sweetening mine, so please keep that in mind. My roommate likes stirring in spoonfuls of jam right before eating, though. I also never bother with pre-heating the milk (too much trouble, and I'm lazy). There are lips in the jars that are hard to clean out with a dish sponge, so I let the jars soak for about 15 minutes to get the extra yogurt to dissolve, then rinse them out and wash. The provided lids are definitely not leak-tight, but the jar opening is a standard size and I've found that lids from spaghetti sauce jars fit perfectly, and are much more leak-tight. Want more bottles than just 7? Like other reviewers have said, the larger baby food bottles are the perfect size. Also note that when the yogurt maker is done, the beep is very subdued. You can hear it if you're listening for it and you're not far away, and it beeps several times, but it's not loud enough or high-pitched enough to be attention-grabbing and bring you out of that game that you're getting really into. It's more of a reminder than an alarm, and it's about half as loud as my microwave's beep. Great product, and I highly recommend it if you're willing to play around with it a bit. The routine I've settled into is quick, easy, and requires very little cleanup. I'm very pleased with my yogurt maker!

This is about the easiest and most convenient way to make homemade yogurt. It's easy to operate, easy to clean, and most importantly it works well. A lot of the reviews and recipes written here are by people who are obviously very careful about their food. The problem is that finding some of the ingredients like raw milk is not easy for all of us to find. So, I'm going to give you the average person's recipe (note: the instructions in the manual are not correct because it requires boiling 1.3L of milk and then using only half of it which is pretty wasteful). I didn't use any sort of fancy organic milk. I just went to the big supermarket chain and picked up a gallon of the standard 2% milk. Also, I didn't use one of those culture starter kits, I just bought a quart of Stonyfield Plain Yogurt (has 6 live active cultures, so I'm sure that's as good as what will be in the culture starter packages). Also, I'm a minimalist, so instead of using a measuring cup, I just used the glass jars that came with this unit. Each jar holds 6oz. Recipe for perfect yogurt: 1st put 1.3L of milk into a saucepan (note: this is 7 glass jars of milk) 2nd heat the milk to 180F/82C using medium heat with occasional stirring (note: if you don't want to use a thermometer, then just watch until the milk starts to boil on the edge) 3rd once the milk reaches 180F (starts to boil), remove saucepan from heat and allow to cool to lukewarm temp (110F/43C). (note: to do this faster, get a larger container and put cold water in it, then place the saucepan with the milk in it. You may have to change the water twice because it heats up quickly when you first put the hot saucepan in it.) 4th put 12oz (2 jars full) of plain yogurt into a mixing bowl, then stir in 36oz (6 jars full) of the lukewarm milk. Make sure that you use a whisk to make sure that everything is blended well 5th make sure that all 7 of your jars are clean, and then fill them up with the yogurt/milk mixture. 6th DO NOT put the caps on the jars. 7th place the jars in the yogurt maker and first set the time, then press the lighted button Times: for whole milk: 7 hours for 2% milk: 8 hours for skim milk: 10 hours 8th after the cooking is done, take the jars out of the yogurt maker, screw on the caps, then put them in the fridge for at least 3 hours. note: once the yogurt is ready, you might want to stir it a little bit. The bottom will be a little grainy and the top will be ultra-silky smooth.

There are so many things I love about this yogurt maker. 1. It is a SIMPLE machine, basically a kitchen top incubator. This is a rare and beautiful thing in this world climate of impressive difficult to use/program appliances. The machine has a dial to set the time, and then you press the red light to turn it on. It does what it is supposed to do and then beeps to let you know it is finished before turning off. 2. This machine holds 7 jars and they are GLASS. This is important to me as we are trying to remove plastic from our kitchen to the greatest extent possible due to the chemical leaching. While, the lids on these jars are not leak proof there are easy solutions to this: keep them upright while carrying to work (use your lunch to stabilize), when not possible cover the top with a piece of "press-n-seal" paper then screw the lid on, transfer to a different container (I know, not ideal, defeats the purpose of the initial cooking container). I've also found that you can use a 7cup Pyrex dish in the bottom of this to make a large batch. This could then easily be transferred to leak proof containers like the new Pyrex with no leak lids. I've mostly done the large batch method for making strained yogurt (Greek) and yogurt cheese. 3. The recipe book is simple and straight forward, providing basic recipes for plain, flavored, and even soy yogurt. The recipe book also describes methods to re-culture store bought yogurt as well as to use a purchased powdered culture. I've use the re-culturing method thus far, but have received from the New England Cheesemaking company some yogurt cultures to try as well. 4.It is also easy to clean up and the glass can be dishwashered. I have not put the lids in the dishwasher as I've not read in the manual if they are top rack safe. The only negative I can think of is that the only thing this machine does is make yogurt. So if you want in your kitchen multitasking appliances then this is not one. However, it can be used (thought I haven't tried) with a second tier to make two times the glass jars at one time. Also, if you are into making it at home and reducing the processed foods you feed your family, this is a great item to own for yogurt lovers.

Bought the Euro Cuisine yogurt maker a couple of weeks ago and I've made two batches of yogurt so far... so far I'm very happy with it. Here's the recipe I used to make a thick creamy yogurt: I dispensed with the glass jars because they looked too difficult to clean, and instead opted to use a 7 cup Pyrex bowl ( Pyrex Storage 7-Cup Round Dish with Dark Blue Plastic Cover, Clear ). In the bowl I mixed 4 tablespoons maple syrup (I'm guessing honey or another sugar would work too), 4 tablespoons powdered milk, 4 tablespoons plain yogurt as a starter (I used plain Brown Cow with the cream on the top, and just used the yogurt under the cream layer), and 4 cups of half & half. I whisked everything together until most of the powdered milk lumps were gone. I didn't bother boiling anything, and in fact I didn't even bother letting the ingredients come up to room temperature. I placed the glass bowl (without its lid) in the yogurt maker around noon, stuck in a cooking thermometer, set the timer for 12 hours (just in case I wanted it to incubate that long), plugged it in, and pressed the red button. After about 7 hours or so, I very gingerly lifted the plastic lid and shook out the condensed water. After 10 and a half hours (so just before bed time), the yogurt had the consistency of sour cream or cottage cheese, and in my book it was done, so I pulled the plug on it (so about 1.5 hours before the timer would have gone off). I gave it a stir, popped it into the fridge, and the next morning it was ready to enjoy. The 2nd batch I made with only 2 tablespoons of yogurt, and it was slightly thinner but equally good. With each serving I tried a different flavoring: vanilla extract, instant coffee, cocoa, Torani syrups (cherry was especially good), extra maple syrup, and pureed fruit... all excellent! I noticed the thermometer did read a little high (looks to be about 120°-125° F), but it didn't seem to negatively affect the yogurt production. Half & half might be a little rich for some, but it does make the most amazing yogurt... it reminds me of a high cream variety I used to get in Germany. Overall, a good product... 4 out of 5 stars... lost one star for the slightly high temp, the oddly-designed depression in the plastic lid that invites condensation to drip into the yogurt, and the sort of flimsy temperature knob that I think could have been more robustly made for a $40 product. Still, the yogurt this makes is worth it!

A few things, the timer on this works kinda funky. You have to set it before you turn it on. I like to warm it up before I put my yogurt in it and it keeps a pretty stable temp between 112-118*F depending on how warm my milk is when I put it in. Now I have made some dang near perfect yogurt with this. I use 2 oz plain yogurt, 1/4 cup milk powder and 40 oz Whole milk. I heat the milk to 175--180*F and then cool on the counter till about 115-120*F. I also like to leave my yogurt out on the counter while the milk is cooling to warm it up. I then put it in for 4 hours and put it in the fridge for at least 3 hours. It yields a delicious mildly tart,rather thick yogurt that is way better in my opinion than any store bought. My entire family loves it and I make about a batch every day or so. I calculated that it costs about $1.10 -1.50 depending on which yogurt I buy as starter (I prefer Chobani) to make about 42 oz of yogurt. We usually eat it plain, but we sometimes flavor with whatever we have on hand. A dollop of honey, a couple sprinkles of sugar and vanilla, various jams or fresh/thawed fruit. Honestly I have a hard time keeping it in the house. I have tried it without the milk powder and it still makes good yogurt, it's just not as thick. All in all I was able to make an awesome yogurt with just the basic recipe in the book. I love the individual portions. It helps keep us all from eating the yogurt by the quart and forces us to share! Update: After using this a while I found the timer to be pretty much pointless. I always set my phone timer anyways and really it's not worth it. I unplug it and put it away when I ma done making yogurt so there really is no point to the timer. Other than that it is still really awesome! Just don't bother with the timer model.

So I read all of the reviews and took notes on useful info that I found. I read the manual. I followed the directions. First batch was curdled. I read reviews that suggested to test the temp, so I did that. The temp is about 118 degrees. I read reviews that suggested placing paper towels in the bottom so it doesn't heat as hot. My second batch turned out the same, curdled. The first batch I boiled the milk and the second one I did not. I placed a paper towel on top of the jars under the lid so the condensation doesn't drip into the jars. I tried placing the pyrex bowl inside instead of the jars. But my 1.5 ltr pyrex bowl will not fit under the lid. So I went back to using the jars. The timer works perfectly, right down to the minute. I found it to be really messy to dip into the jars with a ladle. I found that mixing it into a bowl with a pour spout on the side works fantastic. As for the cleaning of the jars, I have severe arthritis in my hands and fingers so it was not real easy to clean. But I found that if you use a mesh covered scouring pad it goes in and you just give it a few twists and all is good. Not really an issue. So I have never had a problem with anything that I ever bought from amazon and I've been buying for many years. I decided to give this machine another try. My third try was a horrible disaster. It all went in the trash. It was so runny and looked gross. Again, unwilling to give up just yet, I tried one more time. I am using skim milk because I want less calories, so I knew that I would need to leave it in longer. I am using store bought plain yogurt with active culture. I cooked it for the max time and it still isn't very good. It is very thin and looks slightly curdled. I have wasted way too much milk and time for this. Anybody have any suggestions?

First the problem. The timer did not, does not work! It didn't move! I set it for twelve hours and it never worked. Now when the time was up, (I have clocks), I checked it. It was perfect. Firm, creamy and delicious. As good or better than any yogurt I've bought in the stores and I've been eating yogurt for over seventy years. I've also owned and used a very expensive yogurt maker before. This is the simplest and the best. I am very pleased. Definitely recommend this. I read all of the reviews and all of the comments and directions. Then putting it all together I made the first batch. I used the seven cup Pyrex bowl with a cover that so many suggested. So, here's the formula: heat 6 jars of cold whole milk in a 7-cup Pyrex bowl in the microwave for no more than 1 minute. Take it out of the microwave (test to be sure it's only very lukewarm, add ½ cup powdered milk, and 1/2 cup of the very best unflavored Greek yogurt I could buy, after that it's a jar that you have saved from the last batch). Put it in the machine on two layers of folded paper towels. Gently blend, place the cover on. I placed a small folded dish towel on top of the machine. Turn the machine on for 13 hours. Check it after 12 hours by slightly tipping the bowl to see if it is thick. If you think you need an hour more, OK, but no more than that. Put the snap cover on the pyrex bowel and put it in the fridge. (Before you eat any of it, be sure to fill one of the jars to use as a starter for the next time.) This was very thick, there was no liquid until I removed a bowl full. I ate it with honey and berries. Absolutely delicious. When I used it the next day I gently drained off any liquid in the bottom of the bowl. There was no need to strain. This could have been sliced to serve with berries for company. I'm updating my review. I have continued using this little yogurt maker and I am more pleased with the results every time I use it. It is extremely reliable. Producing the creamiest best flavored Greek yogurt you can imagine. I have recommended it to several friends. After seeing the machine and enjoying the Greek yogurt made in it they are impressed and one ordered one right away. Sometimes a product is as good or even better than advertised.

I have used this several times now and I find that it does its job OK. It is simple and has made yogurt making a little easier. That said, I immediately noticed several ways this product could have been designed better. The jars this uses are small, and overall the unit is small. They sell an attachment to add a second layer of the jars, but this will also require buying more of their small jars. I like that they are glass, but they are intended to make individual servings.Had the unit been designed to accommodate canning pint or quart canning jars, I would have been much more satisfied, and it would have made the unit more versatile, since canning jars are more common. The directions say to only reuse the yogurt from a previous batch once. I have never heard of this before, and have been making yogurt from many 'generations' prior. I continue to do so with this unit without any adverse effects. I can only speculate that they include this direction to make people buy the yogurt starter more often. It is unnecessary. Some complain about heating up the milk prior to using this machine, and it is necessary to make good yogurt. Heating the milk realigns the proteins for better yogurt formation. The entire process probably requires 15 minutes of hands on work from start to finish. I find the auto-shutoff to be a waste of money. If you are not around when the unit shuts off, then you risk the yogurt cooling to room temperature and spoiling. There is also no indication of time remaining. The knob sets the time limit, and you press the red button to turn the unit on. But, after that, there is no information given. It would be nice to have some sort of readout of the time remaining and temperature. For being a simple hot plate, this product is overpriced and underdesigned. I will look to experiment with the second tier attachment they sell to see if I can modify it to hold quart jars. If you are looking to buy one, it will do its purpose. I just recommend you wait until it is on a good sale.

I recieved this bt ths is nt working

No es primera vez que compro este aparato. Me gusta la calidad del yogurt, porque temperatura es constante , no depende de la temperatura ambiental, y con timer puedes escoger régimen de preparación.

Store bought yogurt can contain all sorts of extra ingredients and preservatives that you may not want; also, the enzymes in many probiotic yogurts deteriorate and disappear over time (during shipping and while on the shelf). If you want to control what is in your yogurt, and willing to wait for it, this should work for you. Glass jars, and a timer with auto shut off make this a breeze to use and clean. It is not "automatic" in the sense of doing everything for you. Plan on spending about 20 - 30 minutes prep time for boiling milk, allowing it to cool, and mixing in the ingredients. After that, just pour the liquid into the jars, place them in the appliance and turn it on. The yogurt can be as thick or thin as you want; it depends on how long you "cook" it. When the timer goes off, the unit will shut down automatically. The instructions are clear and easy to follow. I would certainly recommend this to a friend.

Produto excelente. O iogurte sai firme e com boa textura. Vale o investimento

This machine is compact and easy to use. Once you have the yogurt mix ready set the time, and turn it on. The light goes out when it is ready. I ate store bought plain Greek yogurt for years but it is very expensive. I still have not been able to make a yogurt I like as much but I am still tweaking the combos. Last time I made a batch I used a jar from the previous batch but it curdled so the starter culture is better. So far the best has been made with a bit of maple syrup to slightly sweeten it. Then I add it to fruit or add a bit of jam on top.