|Item Weight||2 pounds|
|Product Dimensions||10 x 10 x 5.2 inches|
|Item model number||GY50|
|Color||Clear and White|
|Item Package Quantity||1|
|Number Of Pieces||1|
|Warranty Description||3 years|
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Euro Cuisine GY50 Greek Yogurt Maker
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- Transform up to 2qt of plain Yogurt into Greek Yogurt
- For Making Greek Yogurt/Cheese Yogurt
- BPA Free components
- Simple instructions and recipes for using yogurt cheese included
- Can be used with store bought or home made yogurt
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From the manufacturer
Euro Cuisine Greek Yogurt Maker
Euro Cuisine is proud to introduce the first world-class, European contender in the U.S. food preparation market. Finally, Euro Cuisine’s comprehensive range of small kitchen appliances offers American consumers great products from countries whose cuisine, whether haute or everyday, is probably America’s most popular!
Euro Cuisine combines innovative and state-of-the-art functionality, handsome Euro-tech styling, advanced safety features, and superb construction to compete with and surpass the competition. From the Yogurt Maker to the Waffle Maker and the other Euro Cuisine appliances, all of which are UL, cUL or ETL approved and warehoused in the United States, Euro Cuisine’s small kitchen appliances are beautifully-styled, built to last, and focused on fresh, low-fat cooking in the modern manner.
Best of all, each appliance is ready for any job the American kitchen has to offer, from a healthy all natural yogurt to a sinfully delicious but sensible waffle. And while any old kitchen appliance might do for consumers who merely want to dice, blend, whip and chop, for consumers who want to create, now there is Euro Cuisine!
Now you can prepare Greek yogurt dishes quickly and easily with Euro Cuisine. This unique strainer kit which is BPA Free transforms up to 2qts of ordinary Euro Cuisine homemade yogurt or store bought yogurt into thick, creamy Greek yogurt in a matter of hours – all inside your refrigerator. Enjoy healthy dips and spreads, delicious Tzatziki, low-calorie salad topping, or delicious sweet berry desserts. Recipe book included.
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I put the cooled yogurt in the Euro Strainer and put back in the fridge for about 2 hours. When finished & with the lid on, I give it one big flip then drop it about 2" from the counter. A majority of the yogurt will then be removed from the strainer onto the lip. If you did a full 2 quarts of milk, you need to work quickly especially if you didn't strain 3+ hours. I move it to individual containers or two quart mason / ball jars for storage. You will want to get a flat knife or spatula and gently remove any remaining yogurt from the strainer. Be very careful, as it's a fine mesh and you don't want to detach. I then flip it over and use my faucet sprayer working from the outside with it tilted down to drain flushed yogurt into the sink. Spray around the mesh completely removing the yogurt. DO NOT LET THE YOGURT SET UP OR IT WILL BE HARD TO REMOVE. I put it somewhere safe to dry. I flavor my yogurt with stevia & vanilla about 1/8 tsp per cup. Two quarts of milk will yield about 7 cups of yogurt. I add berries as we eat it. The Euro Strainer is a perfect "END" to a great batch of homemade yogurt.
YOGURT STARTER: If you are making yogurt starter for your next batch which I what I do every 6th batch, fill your ice cube trays with the plain yogurt before straining or flavoring. When yogurt cubes are set, move to a ziplock for freezer storage. I use two cubes that I lay out to thaw when I start my next yogurt batch. Once slightly thawed, use a fork or knife to break into half to thaw a little quicker.
YOGURT TIPS - When I first started making yogurt I brought it to 185 on the stove. I quickly moved to the microwave method and found 16 minutes of 2 quarts of milk in a 2 quart pyrex glass measuring cup (pour pitcher) gives me 185 degree. Stir every 3-4 minutes to get rid of cold spots. You then need to cool to below 120 or you will kill your yogurt bacteria. You can either leave it on the counter for a slow cool or put in a sink of ice cold water. Stirring every so often to cool quicker. By now, your yogurt cubes should be melted and be in your pyrex / bowl or inner pot. As soon as your milk hits 120, pour about a cup of milk back into the pyrex dish or bowl if you are doing the oven method or into the inner pot if doing a pressure cooker method. Stir it around good, then add the remaining milk and stir again.
To incubate the yogurt, I put in my Instant Pot which has a yogurt mode setting it for 10 hours and normal pressure. Note, that pressure isn't used, but there is a low setting (Jiu Niang) and a high to scald (I find it's easier in the MW). You aren't under pressure, so you can use a glass Instant Pot lid or with the regular IP lid you can vent or close. When its finished, I wipe the condensation off the top and move to the fridge.
You can do the oven method too instead of the Instant Pot. I turn my electric oven on the lowest it will go which is 170. I turn the light on. To incubate, move the yogurt in a bowl/pyrex covered with saran wrap to the oven. Turn off the oven. Do not open the door. Leave for 10 hours with the light on to keep it about 100 degrees.
For those without a pressure cooker with yogurt mode or electric oven, I've heard of the hot water method with mason jars in a cooler. People wrap their pressure cookers with a towel. I've not used any of these, but google for more info.
WHEY - This old gal has a great whey bread recipe on her site. I use half white and half whole wheat, plus the 1.5 cups of whey, salt and yeast. It's a no knead bread. DO NOT THROW THE WHEY away. It's very nutritious and can be used different ways if you google it. I've even drank it. Think of it as a shot of healthiness.
I hope this review helps and although I went into additional details, anyone using a Euro Strainer wants to know how you make the yogurt to strain and also what to do with the whey !!! The price of a gallon of milk is so cheap. A half gallon of milk will yield 7 cups of great yogurt. It's worth the time to make healthy yogurt. If you liked this review, please be sure to mark it was helpful. Thanks.
I was a little apprehensive about purchasing the Euro Cuisine GY50 Greek Yogurt Maker because of the comments about the fragility of the mesh. Then I read some reviews that recommended inverting the yogurt strainer onto the lid to release the yogurt when the straining process is complete. Please try this method! It works beautifully. When the yogurt has drained sufficiently, lift the strainer section while holding the lid in place. Turn it upside down and let it drop a couple of inches onto your counter top. The yogurt releases completely. Scoop it from the lid into a bowl with a spatula. The faucet sprayer does a great job of rinsing any remaining yogurt residue from the strainer then swish the strainer in a sink of soapy water and rinse well. Love it!