Euro Cuisine YMX650 Automatic Digital Yogurt Maker
- Enter your model number to make sure this fits.
- Seven 6-ounce Glass Jars with Seven date setting lids.
- Simple operation with 15 hour blue LED Digital timer display beeps when yogurt is ready
- Eat Healthy, makes nutritious yogurt right at home
- Automatic Shut-Off
- BPA Free - 3 Year Warranty
Customers who bought this item also bought
Customers who viewed this item also viewed
What other items do customers buy after viewing this item?
Have a question?
Find answers in product info, Q&As, reviews
Please make sure that you are posting in the form of a question.
Compare with similar items
Euro Cuisine YM80 Yogurt Maker
Euro Cuisine GY1920 Glass Jars for Yogurt Maker, Set of 8
Cuisinart CYM-100 Electronic Yogurt Maker with Automatic Cooling,3.12lb Jar capacity,(1.5L)
Euro Cuisine YM100 Automatic Yogurt Maker - With 7 - 6oz Glass Jars
Automatic Yogurt Maker Machine 7 Glass Greek Jars Customize To Your Flavor And Thickness Electric Maker 1.5L
|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||Amazon.com||Amazon.com||Amazon.com||KitchenMaid|
|Color||Silver||White||Clear||White||White||Yogurt Maker white|
|Item Dimensions||12 x 12 x 8 in||9.5 x 9.5 x 6 in||2.5 x 2.5 x 3.25 in||9.76 x 7.08 x 9.88 in||12 x 12 x 8 in||10.87 x 5.83 x 4.25 in|
The Euro Cuisine YMX650 Digital Automatic Yogurt Maker, make homemade yogurt and does all the work for you! Simply pour your prepared yogurt mixture into the jars, set the digital countdown timer, and wake up the next morning to delicious yogurt. Yogurt makers let you control the sweetness, flavor, consistency, and fat content of your yogurt, so you can feel in charge of what you're eating. The seven – 6oz Glass jars are great for making different flavors, and their lids feature a dial that lets you set the date.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Then I realized, also due to reviews here, that the Cooking of the milk is to pasteurize it, but my milk is already pasteurized. So now I just heat it to the perfect temperature, add a 6oz cup of a previous batch of yogurt into it, into the machine for 8 hours, and out comes perfect yogurt - this is the Creamy Runny type. For the cheese to have it tart and thick you do need to boil the milk, cool it down and add the cultures at just the right temperature. I also make it in a pyrex bowl that fits into the machine, and then drain it in a little cotton bag that I hang on a kitchen cupboard doorknob with a bowl to catch the whey water until it's dry to have the most amazing cream cheese Ever. I run that on a 12 hour cycle to have it nice and tart. In the Middle east its called Labneh. Add some Zeatar (Middle easter herb mix), and Olive Oil, bring out a Pita or a Naan and Feast. It's super Delicious!
This machine has run daily since I got it. One day yogurt, one day cheese. My intestines are so happy now.
I keep the whey water that I drain off, and in the morning drink some on an empty stomach. That is the healthiest stuff you can imagine to heal your body, stomach and intestines. Every protein powder in the world says "Whey protein". Why do I need somebody else to go drain whey water, then dehydrate it and add it to a bunch of other stuff, I have my very own pure whey water. Now it doesn't taste super amazing, but then, which medicine in this world does taste amazing? :)
For my first batch I used a 6oz cup of fat free Greek Gods Greek Yogurt and I always use Full Milk from cows not treated with hormones. I also made one batch of Goat milk cheese. OMG that was divine.
What I love :
The top compartment to keep the lids.
The timer that shuts off on its own - This was worth the cost to me.
The cheese from the yogurt
The look. Its an elegant clean looking machine that sits in the corner of my counter. Its small and compact and perfect for a 2 person, 4 pet household. Our dogs and cats are super in love with the fact that they get this yogurt daily. They LOVE it.
Our intestines are super happy now.
1 gallon of milk gives 3 full batches. That is $4 for a huge amount of supreme yogurt of all kinds of flavors for the whole week.
-- Even my one lactose intolerant friend ate the yogurt and the cheese with very minimal discomfort.
After experimentation here's our go-to, no-fail way to make firm, non-tart, non-fat Greek Yogurt: We heat organic non-fat milk until it reaches 185 degrees (do not stir, and don't scrape the film from the bottom of the pot!), and let it cool to 108 - 112 degrees (we place the pot in an ice bath to speed things up). In an 8-cup Pyrex measuring cup, place about 2 tablespoons of fresh yogurt from the store (we use Fage or an organic brand). Spoon a little of the 108-112 degree milk into the yogurt, stir to temper and blend, then add the rest of the milk (stirring to blend), and pour it into 6-cup round Pyrex glass container that is in the yogurt maker. Set the timer to 6 hours. When the yogurt is done, place a fine strainer that has cheesecloth doubled over it (we use an Ecobag muslin bag that fits my strainer) over the washed 8-cup Pyrex measuring cup, and dump the yogurt into it. Refrigerate and let it strain 2-10 hours. The longer you strain, the thicker it gets, so you can control the texture you want. Spoon the yogurt into the glass jars that come with the machine, and add fruit, preserves, nuts, granola or sugar to taste.
Some things we learned along the way: the higher the fat content of the yogurt, the more firm it will be - so you can put whole milk yogurt directly into the little jars in the machine; the longer you "cook" the yogurt, the more firm, but tart it becomes; the dry starter cultures aren't as good as fresh yogurt as a starter culture; and dry milk to firm up yogurt has little grains that don't dissolve and tastes yucky; and metal and plastic bowls when straining or storing affect the taste of the yogurt. If you want delicious, really fresh tasting non-fat, not-too-tart yogurt, I promise this works!