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Euro Cuisine YM80 Yogurt Maker
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- Seven – 6oz Glass containers allows for making up to seven different types of Flavors
- Comes with on/off switch and light indicating unit is working
- Glass Jars are dishwasher safe
- Three-year warranty and BPA Free,Product Dimensions: 9.5 x 9.5 x 6 inches
- Timer on the side marks time when yogurt will be finished cooking
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Color||White||Clear||White||White||Yogurt Maker white||White|
|Item Dimensions||9.5 x 9.5 x 6 in||2.5 x 2.5 x 3.25 in||12 x 12 x 8 in||9.76 x 7.08 x 9.88 in||10.87 x 5.83 x 4.25 in||7.5 x 7.5 x 10.5 in|
Enjoy your favorite flavor, made fresh at home with little fuss and preparation. The entire process takes between 6 to 10 hours. The yogurt maker includes seven 6-ounce glass jars with lids so you can make a different flavor in each. Timer on the side marks time when yogurt will be finished cooking. The unit has on/off switch and light indicating unit is working.
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The instructions with the yogurt maker are not necessary perfectly clear for a beginner. The area I found to be a little confusing is how long to incubate the yogurt. Example - Softer yogurt without boiling times: 8 hours for whole milk, 10 hours for 2%, and up to 12 hours for skim milk. Then under instructions it states: set time for yogurt – 8 hours for whole milk, etc. They do not give any time difference for using boiled milk or non-boiled. So that being said, I decided to boil my milk and use the times listed: 8 hours whole, 10 hours 2% and 12 hours for skim. (Haven’t bothered making the skim so I can’t say if that is accurate.)
The yogurt maker has a hours reminder on the device. It does not turn off the yogurt maker and I am not sure if it was supposed to move during the incubating process but mine never did anything. I don’t bother with it. I just put a little sticky note in front of the device of my shut off time and set an alarm on my phone.
I have been making yogurt with a 6 oz container of plain yogurt from the store. Then I make the next batch with a jar of my plain yogurt. I tried using a probiotic capsule that was a disaster and I ended up throwing out that batch. I have not tried using the freeze dried yogurt starter yet. I just priced it out and bought some that would equal $0.70 a batch and I would be able to reuse my yogurt at least once and maybe twice. I will update my review later after using it.
Now after having this for awhile I have noticed I could not find any recipes for Coconut Yogurt which was my favorite. I came up with a recipe that has consistently delivered great results
• 1 13.5 ounce can of Coconut Milk (I have used Goya)
• Whole milk or 2% milk ( 4 cup measuring cup filled with contents of coconut milk – add the milk so that it comes up to the 4 cup point)
• 1 scoop (1/3 cup) of dried instant non-fat milk (I have used Carnation milk)
• 6 oz container of plain yogurt or yogurt starter
• ½ teaspoon of coconut extract
• 8 packets of Stevia in the Raw (or sugar)
Add coconut milk, regular milk and dried milk to the saucepan and heat till the milk starts boiling and climbing up the pot. I place the pot in the sink with an ice bath to cool down faster. Cool to 95 degrees F (stir a few times to reduce hotspots – use a thermometer to check the temp). Then pour some of the liquid in the 4 cup measuring cup and add your starter. Blend til smooth and add back to the pot. I then add the coconut extract and sweetner. I put in the Eurocuisine containers and place in the yogurt maker. Incubation times depend on milk used – Whole milk is 8 hours and 2% is 9 hours. (The fat content in the coconut milk is similar to whole milk so I used that as a judge when deciding the times.)
Please let me know if my review was helpful or if you enjoyed my recipe. Click the button below if this helped you at all. Thanks
Yogurt is a basic food for all those who are from India. We eat yogurt every day. I use to make yogurt the traditional way of keeping it in the oven and keeping the oven light on. However the current oven doesn't have a oven light or we can't find it. I bought the yogurt maker in July 2016 and still make it the traditional way. The most important thing to note is that only function of the yogurt maker is to retain the temperature and humidity which is required for the yogurt to set. Boil the milk around 220 F degrees, cool it down till 110-115 F degrees add yogurt and put it in yogurt maker and cover it with the lid. I usually keep it for 8-10 hours and then immediate put it in fridge and will have the yogurt only after cooling for 8-10 hours. Usually I make it the previous night and put it in the fridge next day morning before going to work and then have it in the evening. I haven't used the individual containers, but I make the yogurt either in Pyrex or in a stainless steel container. Feel free to ask any questions regarding this.
1) For thicker yogurt - add powdered milk to the milk that you boiled. I also made one batch with prepared powdered milk (used a little extra powdered milk to create a thicker liquid).
2) If your starter yogurt is sour, the end result would be sour too.
3) The longer it sits, the sourer it would be.
4) I made blackberry and strawberry flavored yogurt in my second batch. The blackberry turned out GREAT! Cooked a handful of blackberries with 4-5 tsp of sugar and a cup of water until only a thick syrup was left (with chunks of blackberry). Mixed this into the yogurt jars. The fruit settled at the bottom and the yogurt overall had a blackberry taste. WONDERFUL!
I have recently started using my yogurt maker as a mini dehydrator as well. I slice my ginger thinly and lay it on a paper towel in the machine. I vent the lid so some heat stays in but the moisture can vent out. Do NOT completely cover your machine to dehydrate or else you will have soggy ginger! I takes a few hours but works great. I then store the ginger in an airtight container to either use to make tea or to re-hydrate to use in my smoothies.