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Euro Cuisine YM100 Automatic Yogurt Maker - With 7 - 6oz Glass Jars
- Enter your model number to make sure this fits.
- Allows you to control sweetness, ingredients, fat content, and thickness of yogurt
- Electronic 15 hours Timer with Auto Shut off
- Seven – 6oz Glass containers allows for making up to seven different types of yogurt at once
- BPA Free - 3 Year Warranty
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|Item Dimensions||12 x 12 x 8 in||9.5 x 9.5 x 6 in||8.75 x 8.75 x 4.5 in||7.08 x 9.76 x 9.88 in||9.75 x 9.75 x 3.5 in||7.1 x 7.1 x 9.5 in|
The Automatic Euro Cuisine Yogurt Maker is reliable and temperature Controlled. The YM100 model has a 15 hours automatic shut-off function timer that would turn of the unit automatically at the end of the cooking cycle. The yogurt maker has 7 (Seven) 6oz Glass Jars that can make up to 42-oz of yogurt and the option of making 7 (Seven) different flavors at a time. This unit easily produces yogurt using the freshest ingredients without any artificial additive or preservatives. Each Glass jar comes with a BPA Free screw top lid for easy storage after the yogurt is made. The glass jars are dishwasher safe and the unit has 3-year Warranty.
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1) The 7 cups are glass, not plastic. Lids are plastic, screw on, and secure.
2) Timer is on the base, but it is a little strange. You set the hours with a knob, but the knob doesn't move or count down. It works.
3) Light tells you the unit is working.
4) The plastic dome has a convex top, which allows you to set another bowl of yogurt mix on the top. My recipe makes a lot of mix, so after I fill the jars, I fill a glass bowl with a lid, set it on the top, and cover the whole unit with a towel. It doubles my yogurt output.
The recipe I use is the best I've ever had, and it comes from my Vietnamese sister-in-law. Here it is:
Mix 1.5 liters whole milk, 1 can sweetened/condensed milk, and 3/4 cup dry milk. Heat to 185 degrees, then let cool to 110 degrees. I usually transfer the hot milk to a pitcher for easier pouring, and set it in the fridge to cool. Once cool, add 1 cup of your favorite plain yogurt (room temp.), and pour into the cups. Set into the machine, without lids, and set the timer for 11 hours. This type of yogurt tastes great plain, or with a little honey. The texture is amazing.
****For the other reviewers speaking about the cost of the dried starter or using commercial yogurt as a start****
I bought an heirloom Bulgarian culture that is hardy enough to be reused indefinitely. (culturesforhealth.com). As long as you properly heat the milk so that it isn't tainted with other strains of bacteria, you can use your last jar to start the next batch without any problems. This gives you a more complete array of probiotics as compared to using commercial yogurt that have 2 - 3 strains. I recommend getting a silicone coated whisk to get the start mixed in thoroughly with the new milk as you should avoid the culture having contact with metal. Without whisking well, the starter stays in chunks with the new milk, so it is not completely distributed. This can lead to jars being more active than others, causing inconsistency.
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.