I got the Waring Pro YM350 for myself for Christmas (2009) to use along with my Salton YM9 one quart maker but I'm finding myself using just the Waring maker; it seems to make a better yogurt. I like my yogurt to be more on the firm side. I've been doing 8 cups at a time (of 2% low-fat milk ) using the two 2-cups & four 1-cup--they all fit in at the same time...don't worry that the cups aren't sitting in the little "cut-outs" on the surface of the maker...you can forget they're there if you want...just put the cups in this order in a circle: a 2-cupper, 1 cup, 1 cup, a 2-cupper, 1 cup, 1 cup.
(I've since added another 9-cup variation at the bottom of this review, in addition to another photo...as of Dec 2013 the photos show under the review section to the right under "Photos added by customers").
For 8 cups:
I cook 7-7.5 cups of milk in the microwave in a microwaveable bowl and check the temperature with a kitchen thermometer (Taylor Digital Thermometer w/probe that I got here on Amazon.com). Once the temp reaches approx. 185 degrees (approx. 18 minutes in the microwave on high) I let it cool on the counter (with a splatter screen placed on top of the bowl to keep dust etc. out yet let the milk cool more quickly). This is the same procedure I've been using with my Salton 1 quart yogurt maker for years, it just seems to come out better in the Waring.
When the temp gets down to between 106 - 110 degrees, skim off the thin layer of cooled milk at the top and add 6 ounces of non-fat dry milk and 6 ounces of plain yogurt starter (from the previous batch or store-bought with active cultures) and stir in until a uniform consistency (put the starter yogurt into a separate bowl first and add about a 1/2 cup of the warmed milk and stir in with a whisk...then add that to the main batch of milk and stir in). I put the two bigger cups & 4 smaller cups into the maker (don't put the lids on); place the maker's cover on and set for 10 hours. I usually set up the batch in the evening so it's ready to put in the fridge in the morning before I go to work. It's nice and cold when I get home.
I don't understand why a previous reviewer was complaining about the cups not being glass. I've been making yogurt for over 20 years and don't see any benefit to glass jars over plastic (BPA free). That being said, you can certainly replace the plastic jars with small glass jars, such as the Ball® brand canning jars. They're 8 ounces each and fit well. But any combination of glass jars you can fit will work fine.
I also don't understand why a different reviewer was complaining that the maker is "...just a warmer"...uhhh...yeeeahhh...it does keep the cooked milk warm at a steady temperature, but THAT'S how you get yogurt. However, there are instructions in the included booklet to make yogurt without cooking the milk first. You use room temperature pasturized milk and warm in the yogurt maker for about 16 to 24 hours, depending on what type of milk you're using. This method takes twice as long as it would when you pre-cook the yogurt in the microwave or on the stove.
Overall, this is a terrific yogurt maker!
(Update June 2010):
As I mentioned above, this is my latest configuration (I added a new photo)
this machine can make 9 cups using:
one of the 2 cup containers in the center,
the 6 included one cup containers AND
an ordinary 1 cup glass canning jar (a jelly or jam jar works or a 1 cup glass).
(Update December 2013): I am still using the first Waring YM350 I bought here on Amazon.com in 2009.
I make one batch each week and sometimes use a yogurt strainer to make Greek yogurt (sold here on Amazon.com).
I have since bought a back-up Waring YM350 so I now have extra jars (I just happened to find a refurbished unit elsewhere that was a really low price so I grabbed it).
Simple instructions based on the included recipe but adjusted for the increased size of 9 cups:
To make 9 cups using the configuration above with the 2 cup container in the center/7 individual cups containers around the center container):
Cook 8-8.5 cups milk in a glass or ceramic bowl (preferably one w/ a spout to pour more easily like a Pyrex 8 cup container) in the microwave for 18-20 minutes full power to 185 degrees (time varies depending on your microwave). Remove from microwave & cool to 106-110 degrees (Cooling CAN be done in the fridge too!). After cooled, Stir in 1 cup dry milk. In a separate bowl add up to 1 cup plain yogurt (from the previous batch) and stir in 1 cup of the cooked milk that has been cooled & the dry milk was added. Stir that mix into the main batch of milk for an even consistency (stirring with a whisk).
The jars are placed evenly as shown in the photo (2 cup container in the center w/ the remaining single cups placed around it)...they do NOT need to sit evenly inside the indentations on the bottom of the yogurt machine. Pour the batch of warmed milk into the jars. Do not put the lids on the jars while the yogurt is "cooking".
Place machine's clear cover on the machine. Set the timer for 10 hours (more hours or less depending on your preference...10 hours is more firm than 8 hours, for example). I prefer a more firm yogurt so I cook mine for 10-12 hours (I've even tried about 15-16 hours & the yogurt comes out great!). When the yogurt is done "cooking", place the lids on the jars & put in the fridge (by the way, if for some reason you accidentally miss the yogurt maker shutting off when the time is up...I can't tell you how many times I've done this...I just put the lids on and place the jars in the fridge as soon as possible and chill overnight... the yogurt has been perfectly fine).
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Use your microwave to heat the milk...works great!
I got the Waring Pro YM350 for myself for Christmas (2009) to use along with my Salton YM9 one quart maker but I'm finding myself using just the Waring maker; it seems to make a better yogurt. I like my yogurt to be more on the firm side. I've been doing 8 cups at a time (of 2% low-fat milk ) using the two 2-cups & four 1-cup--they all fit in at the same time...don't worry that the cups aren't sitting in the little "cut-outs" on the surface of the maker...you can forget they're there if you want...just put the cups in this order in a circle: a 2-cupper, 1 cup, 1 cup, a 2-cupper, 1 cup, 1 cup.(I've since added another 9-cup variation at the bottom of this review, in addition to another photo...as of Dec 2013 the photos show under the review section to the right under "Photos added by customers").For 8 cups:I cook 7-7.5 cups of milk in the microwave in a microwaveable bowl and check the temperature with a kitchen thermometer (Taylor Digital Thermometer w/probe that I got here on Amazon.com). Once the temp reaches approx. 185 degrees (approx. 18 minutes in the microwave on high) I let it cool on the counter (with a splatter screen placed on top of the bowl to keep dust etc. out yet let the milk cool more quickly). This is the same procedure I've been using with my Salton 1 quart yogurt maker for years, it just seems to come out better in the Waring.When the temp gets down to between 106 - 110 degrees, skim off the thin layer of cooled milk at the top and add 6 ounces of non-fat dry milk and 6 ounces of plain yogurt starter (from the previous batch or store-bought with active cultures) and stir in until a uniform consistency (put the starter yogurt into a separate bowl first and add about a 1/2 cup of the warmed milk and stir in with a whisk...then add that to the main batch of milk and stir in). I put the two bigger cups & 4 smaller cups into the maker (don't put the lids on); place the maker's cover on and set for 10 hours. I usually set up the batch in the evening so it's ready to put in the fridge in the morning before I go to work. It's nice and cold when I get home.I don't understand why a previous reviewer was complaining about the cups not being glass. I've been making yogurt for over 20 years and don't see any benefit to glass jars over plastic (BPA free). That being said, you can certainly replace the plastic jars with small glass jars, such as the Ball® brand canning jars. They're 8 ounces each and fit well. But any combination of glass jars you can fit will work fine.I also don't understand why a different reviewer was complaining that the maker is "...just a warmer"...uhhh...yeeeahhh...it does keep the cooked milk warm at a steady temperature, but THAT'S how you get yogurt. However, there are instructions in the included booklet to make yogurt without cooking the milk first. You use room temperature pasturized milk and warm in the yogurt maker for about 16 to 24 hours, depending on what type of milk you're using. This method takes twice as long as it would when you pre-cook the yogurt in the microwave or on the stove.Overall, this is a terrific yogurt maker!(Update June 2010):As I mentioned above, this is my latest configuration (I added a new photo)this machine can make 9 cups using:one of the 2 cup containers in the center,the 6 included one cup containers ANDan ordinary 1 cup glass canning jar (a jelly or jam jar works or a 1 cup glass).(Update December 2013): I am still using the first Waring YM350 I bought here on Amazon.com in 2009.I make one batch each week and sometimes use a yogurt strainer to make Greek yogurt (sold here on Amazon.com).I have since bought a back-up Waring YM350 so I now have extra jars (I just happened to find a refurbished unit elsewhere that was a really low price so I grabbed it).Simple instructions based on the included recipe but adjusted for the increased size of 9 cups:To make 9 cups using the configuration above with the 2 cup container in the center/7 individual cups containers around the center container):Cook 8-8.5 cups milk in a glass or ceramic bowl (preferably one w/ a spout to pour more easily like a Pyrex 8 cup container) in the microwave for 18-20 minutes full power to 185 degrees (time varies depending on your microwave). Remove from microwave & cool to 106-110 degrees (Cooling CAN be done in the fridge too!). After cooled, Stir in 1 cup dry milk. In a separate bowl add up to 1 cup plain yogurt (from the previous batch) and stir in 1 cup of the cooked milk that has been cooled & the dry milk was added. Stir that mix into the main batch of milk for an even consistency (stirring with a whisk).The jars are placed evenly as shown in the photo (2 cup container in the center w/ the remaining single cups placed around it)...they do NOT need to sit evenly inside the indentations on the bottom of the yogurt machine. Pour the batch of warmed milk into the jars. Do not put the lids on the jars while the yogurt is "cooking".Place machine's clear cover on the machine. Set the timer for 10 hours (more hours or less depending on your preference...10 hours is more firm than 8 hours, for example). I prefer a more firm yogurt so I cook mine for 10-12 hours (I've even tried about 15-16 hours & the yogurt comes out great!). When the yogurt is done "cooking", place the lids on the jars & put in the fridge (by the way, if for some reason you accidentally miss the yogurt maker shutting off when the time is up...I can't tell you how many times I've done this...I just put the lids on and place the jars in the fridge as soon as possible and chill overnight... the yogurt has been perfectly fine).
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Reviewed in the United States on January 1, 2010
(I've since added another 9-cup variation at the bottom of this review, in addition to another photo...as of Dec 2013 the photos show under the review section to the right under "Photos added by customers").
For 8 cups:
I cook 7-7.5 cups of milk in the microwave in a microwaveable bowl and check the temperature with a kitchen thermometer (Taylor Digital Thermometer w/probe that I got here on Amazon.com). Once the temp reaches approx. 185 degrees (approx. 18 minutes in the microwave on high) I let it cool on the counter (with a splatter screen placed on top of the bowl to keep dust etc. out yet let the milk cool more quickly). This is the same procedure I've been using with my Salton 1 quart yogurt maker for years, it just seems to come out better in the Waring.
When the temp gets down to between 106 - 110 degrees, skim off the thin layer of cooled milk at the top and add 6 ounces of non-fat dry milk and 6 ounces of plain yogurt starter (from the previous batch or store-bought with active cultures) and stir in until a uniform consistency (put the starter yogurt into a separate bowl first and add about a 1/2 cup of the warmed milk and stir in with a whisk...then add that to the main batch of milk and stir in). I put the two bigger cups & 4 smaller cups into the maker (don't put the lids on); place the maker's cover on and set for 10 hours. I usually set up the batch in the evening so it's ready to put in the fridge in the morning before I go to work. It's nice and cold when I get home.
I don't understand why a previous reviewer was complaining about the cups not being glass. I've been making yogurt for over 20 years and don't see any benefit to glass jars over plastic (BPA free). That being said, you can certainly replace the plastic jars with small glass jars, such as the Ball® brand canning jars. They're 8 ounces each and fit well. But any combination of glass jars you can fit will work fine.
I also don't understand why a different reviewer was complaining that the maker is "...just a warmer"...uhhh...yeeeahhh...it does keep the cooked milk warm at a steady temperature, but THAT'S how you get yogurt. However, there are instructions in the included booklet to make yogurt without cooking the milk first. You use room temperature pasturized milk and warm in the yogurt maker for about 16 to 24 hours, depending on what type of milk you're using. This method takes twice as long as it would when you pre-cook the yogurt in the microwave or on the stove.
Overall, this is a terrific yogurt maker!
(Update June 2010):
As I mentioned above, this is my latest configuration (I added a new photo)
this machine can make 9 cups using:
one of the 2 cup containers in the center,
the 6 included one cup containers AND
an ordinary 1 cup glass canning jar (a jelly or jam jar works or a 1 cup glass).
(Update December 2013): I am still using the first Waring YM350 I bought here on Amazon.com in 2009.
I make one batch each week and sometimes use a yogurt strainer to make Greek yogurt (sold here on Amazon.com).
I have since bought a back-up Waring YM350 so I now have extra jars (I just happened to find a refurbished unit elsewhere that was a really low price so I grabbed it).
Simple instructions based on the included recipe but adjusted for the increased size of 9 cups:
To make 9 cups using the configuration above with the 2 cup container in the center/7 individual cups containers around the center container):
Cook 8-8.5 cups milk in a glass or ceramic bowl (preferably one w/ a spout to pour more easily like a Pyrex 8 cup container) in the microwave for 18-20 minutes full power to 185 degrees (time varies depending on your microwave). Remove from microwave & cool to 106-110 degrees (Cooling CAN be done in the fridge too!). After cooled, Stir in 1 cup dry milk. In a separate bowl add up to 1 cup plain yogurt (from the previous batch) and stir in 1 cup of the cooked milk that has been cooled & the dry milk was added. Stir that mix into the main batch of milk for an even consistency (stirring with a whisk).
The jars are placed evenly as shown in the photo (2 cup container in the center w/ the remaining single cups placed around it)...they do NOT need to sit evenly inside the indentations on the bottom of the yogurt machine. Pour the batch of warmed milk into the jars. Do not put the lids on the jars while the yogurt is "cooking".
Place machine's clear cover on the machine. Set the timer for 10 hours (more hours or less depending on your preference...10 hours is more firm than 8 hours, for example). I prefer a more firm yogurt so I cook mine for 10-12 hours (I've even tried about 15-16 hours & the yogurt comes out great!). When the yogurt is done "cooking", place the lids on the jars & put in the fridge (by the way, if for some reason you accidentally miss the yogurt maker shutting off when the time is up...I can't tell you how many times I've done this...I just put the lids on and place the jars in the fridge as soon as possible and chill overnight... the yogurt has been perfectly fine).
Use your microwave to heat the milk...works great!
Reviewed in the United States on January 1, 2010
I got the Waring Pro YM350 for myself for Christmas (2009) to use along with my Salton YM9 one quart maker but I'm finding myself using just the Waring maker; it seems to make a better yogurt. I like my yogurt to be more on the firm side. I've been doing 8 cups at a time (of 2% low-fat milk ) using the two 2-cups & four 1-cup--they all fit in at the same time...don't worry that the cups aren't sitting in the little "cut-outs" on the surface of the maker...you can forget they're there if you want...just put the cups in this order in a circle: a 2-cupper, 1 cup, 1 cup, a 2-cupper, 1 cup, 1 cup.Reviewed in the United States on January 1, 2010
(I've since added another 9-cup variation at the bottom of this review, in addition to another photo...as of Dec 2013 the photos show under the review section to the right under "Photos added by customers").
For 8 cups:
I cook 7-7.5 cups of milk in the microwave in a microwaveable bowl and check the temperature with a kitchen thermometer (Taylor Digital Thermometer w/probe that I got here on Amazon.com). Once the temp reaches approx. 185 degrees (approx. 18 minutes in the microwave on high) I let it cool on the counter (with a splatter screen placed on top of the bowl to keep dust etc. out yet let the milk cool more quickly). This is the same procedure I've been using with my Salton 1 quart yogurt maker for years, it just seems to come out better in the Waring.
When the temp gets down to between 106 - 110 degrees, skim off the thin layer of cooled milk at the top and add 6 ounces of non-fat dry milk and 6 ounces of plain yogurt starter (from the previous batch or store-bought with active cultures) and stir in until a uniform consistency (put the starter yogurt into a separate bowl first and add about a 1/2 cup of the warmed milk and stir in with a whisk...then add that to the main batch of milk and stir in). I put the two bigger cups & 4 smaller cups into the maker (don't put the lids on); place the maker's cover on and set for 10 hours. I usually set up the batch in the evening so it's ready to put in the fridge in the morning before I go to work. It's nice and cold when I get home.
I don't understand why a previous reviewer was complaining about the cups not being glass. I've been making yogurt for over 20 years and don't see any benefit to glass jars over plastic (BPA free). That being said, you can certainly replace the plastic jars with small glass jars, such as the Ball® brand canning jars. They're 8 ounces each and fit well. But any combination of glass jars you can fit will work fine.
I also don't understand why a different reviewer was complaining that the maker is "...just a warmer"...uhhh...yeeeahhh...it does keep the cooked milk warm at a steady temperature, but THAT'S how you get yogurt. However, there are instructions in the included booklet to make yogurt without cooking the milk first. You use room temperature pasturized milk and warm in the yogurt maker for about 16 to 24 hours, depending on what type of milk you're using. This method takes twice as long as it would when you pre-cook the yogurt in the microwave or on the stove.
Overall, this is a terrific yogurt maker!
(Update June 2010):
As I mentioned above, this is my latest configuration (I added a new photo)
this machine can make 9 cups using:
one of the 2 cup containers in the center,
the 6 included one cup containers AND
an ordinary 1 cup glass canning jar (a jelly or jam jar works or a 1 cup glass).
(Update December 2013): I am still using the first Waring YM350 I bought here on Amazon.com in 2009.
I make one batch each week and sometimes use a yogurt strainer to make Greek yogurt (sold here on Amazon.com).
I have since bought a back-up Waring YM350 so I now have extra jars (I just happened to find a refurbished unit elsewhere that was a really low price so I grabbed it).
Simple instructions based on the included recipe but adjusted for the increased size of 9 cups:
To make 9 cups using the configuration above with the 2 cup container in the center/7 individual cups containers around the center container):
Cook 8-8.5 cups milk in a glass or ceramic bowl (preferably one w/ a spout to pour more easily like a Pyrex 8 cup container) in the microwave for 18-20 minutes full power to 185 degrees (time varies depending on your microwave). Remove from microwave & cool to 106-110 degrees (Cooling CAN be done in the fridge too!). After cooled, Stir in 1 cup dry milk. In a separate bowl add up to 1 cup plain yogurt (from the previous batch) and stir in 1 cup of the cooked milk that has been cooled & the dry milk was added. Stir that mix into the main batch of milk for an even consistency (stirring with a whisk).
The jars are placed evenly as shown in the photo (2 cup container in the center w/ the remaining single cups placed around it)...they do NOT need to sit evenly inside the indentations on the bottom of the yogurt machine. Pour the batch of warmed milk into the jars. Do not put the lids on the jars while the yogurt is "cooking".
Place machine's clear cover on the machine. Set the timer for 10 hours (more hours or less depending on your preference...10 hours is more firm than 8 hours, for example). I prefer a more firm yogurt so I cook mine for 10-12 hours (I've even tried about 15-16 hours & the yogurt comes out great!). When the yogurt is done "cooking", place the lids on the jars & put in the fridge (by the way, if for some reason you accidentally miss the yogurt maker shutting off when the time is up...I can't tell you how many times I've done this...I just put the lids on and place the jars in the fridge as soon as possible and chill overnight... the yogurt has been perfectly fine).
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Reviewed in the United States on September 23, 2011
