Euro Cuisine YM100 Automatic Yogurt Maker with 7 - 6oz Glass Jars & 15 Hour Timer, Electric Yogurt Maker with Auto Shut Off, Promote Gut Health

I bought this yogurt maker over a year ago, and it's still going strong. In terms of product durability, the only thing that has "broken" are the little rubber foot pads at the bottom have fallen off, but a dab of superglue fixed that quickly. I've been making batches of yogurt back-to-back in this baby, and I love how quick the setup is. I usually start a new batch late in the evening, so that it can incubate overnight and be done by the time I'm up in the morning. I take one little jar of yogurt from my last batch and scoop it into a pot, then use the emptied jar to measure out six more jarfuls of milk into the pot. Stir the pot well with a ladle, then ladle into all seven jars, stick the jars in the yogurt maker and put the big plastic cover on, set timer, press the red button and go. In the morning, I lift off the plastic cover (you'll need to be a little careful here, there will be lots of water condensed on the inside of the cover, and you don't want that dripping into your yogurt), cap all of the bottles with the provided lids, and stick them in the fridge to cool. Yogurt is done! The yogurt I get is never as thick as the store-bought kind that you can stand a spoon in, but I'm ok with that. My yogurt is a little viscous but still liquidy, kind of like cake batter. You'll need to play around with the incubation time to see how long you'll need to get the tartness and viscosity you want. For me (California Bay Area weather), if I use whole milk straight from the fridge, I incubate for 11 hours for a slightly tart, slightly viscous yogurt. You can go as low as 9 hours if you don't want it very tart but still viscous. For 2% milk (again straight from the fridge), 10 hours for a tart, viscous yogurt. I've tried 12 hours with 2% milk before, and it came out completely watery. So again, keep trying different times. If you want your yogurt thicker, you can try heating the milk first. Measure out six jarfuls of milk into a pot (don't put in the yogurt starter just yet), and heat it for half an hour. Don't boil it, you want just under simmering. Then cool the milk to room temperature, and warm the yogurt to room temperature. Once both are ready, scoop the yogurt starter into the milk, mix, and ladle into the jars, etc. The heating denatures the fat proteins and spreads them out into longer strands, so that your yogurt has the fat more evenly distributed for a more even network that binds better for thick yogurt. Higher fat content in the milk will make thick yogurt easier to get. Don't expect store-bought thickness if you don't plan to add gelatin, like they do. I've only made plain yogurt, since I'm not interested in sweetening mine, so please keep that in mind. My roommate likes stirring in spoonfuls of jam right before eating, though. I also never bother with pre-heating the milk (too much trouble, and I'm lazy). There are lips in the jars that are hard to clean out with a dish sponge, so I let the jars soak for about 15 minutes to get the extra yogurt to dissolve, then rinse them out and wash. The provided lids are definitely not leak-tight, but the jar opening is a standard size and I've found that lids from spaghetti sauce jars fit perfectly, and are much more leak-tight. Want more bottles than just 7? Like other reviewers have said, the larger baby food bottles are the perfect size. Also note that when the yogurt maker is done, the beep is very subdued. You can hear it if you're listening for it and you're not far away, and it beeps several times, but it's not loud enough or high-pitched enough to be attention-grabbing and bring you out of that game that you're getting really into. It's more of a reminder than an alarm, and it's about half as loud as my microwave's beep. Great product, and I highly recommend it if you're willing to play around with it a bit. The routine I've settled into is quick, easy, and requires very little cleanup. I'm very pleased with my yogurt maker!

First the problem. The timer did not, does not work! It didn't move! I set it for twelve hours and it never worked. Now when the time was up, (I have clocks), I checked it. It was perfect. Firm, creamy and delicious. As good or better than any yogurt I've bought in the stores and I've been eating yogurt for over seventy years. I've also owned and used a very expensive yogurt maker before. This is the simplest and the best. I am very pleased. Definitely recommend this. I read all of the reviews and all of the comments and directions. Then putting it all together I made the first batch. I used the seven cup Pyrex bowl with a cover that so many suggested. So, here's the formula: heat 6 jars of cold whole milk in a 7-cup Pyrex bowl in the microwave for no more than 1 minute. Take it out of the microwave (test to be sure it's only very lukewarm, add ½ cup powdered milk, and 1/2 cup of the very best unflavored Greek yogurt I could buy, after that it's a jar that you have saved from the last batch). Put it in the machine on two layers of folded paper towels. Gently blend, place the cover on. I placed a small folded dish towel on top of the machine. Turn the machine on for 13 hours. Check it after 12 hours by slightly tipping the bowl to see if it is thick. If you think you need an hour more, OK, but no more than that. Put the snap cover on the pyrex bowel and put it in the fridge. (Before you eat any of it, be sure to fill one of the jars to use as a starter for the next time.) This was very thick, there was no liquid until I removed a bowl full. I ate it with honey and berries. Absolutely delicious. When I used it the next day I gently drained off any liquid in the bottom of the bowl. There was no need to strain. This could have been sliced to serve with berries for company. I'm updating my review. I have continued using this little yogurt maker and I am more pleased with the results every time I use it. It is extremely reliable. Producing the creamiest best flavored Greek yogurt you can imagine. I have recommended it to several friends. After seeing the machine and enjoying the Greek yogurt made in it they are impressed and one ordered one right away. Sometimes a product is as good or even better than advertised.

I love yogurt, but I gave it up when the grocery store prices increased and the container size decreased. By chance I purchased an Amish cookbook and discovered several recipes for making yogurt. When I saw how simple it was to make your own, I bought the Euro Cuisine Automatic Yogurt Maker (YM100) in order to easily maintain the constant 110 degrees F required for culturing. I ended up using the recipe that is included with the Euro Cuisine. All it requires is three ingredients: 42 oz of milk (I use fat-free), 1/3 cup of powdered milk (I like my yogurt thicker), and 6 oz of plain yogurt with live cultures as a starter. That's it. I've made perfect yogurt every time that's just as good, if not better, than store-bought. The best part is, I can make it for around half the cost of store-bought yogurt. Although I've read that some people skip this step, I recommend heating the milk to 180 degrees as the enclosed recipe states. Just because your milk was pasteurized at one point doesn't mean that bacteria haven't slipped in there since then. You don't want some other type of bacteria competing with your yogurt cultures and ruining it. For variety, I'll add around two tablespoons of homemade jam to the plain yogurt. I find that heating the jam in a dish for approximately 15 seconds will warm up the jam and make it easier to stir into the yogurt. I decided to buy the YM100 over the other Euro Cuisine models because I liked the timer feature. It gives several sets of audible beeps when the yogurt is done. There is a digital version available, but I don't see any reason to spend the extra money for it. I set my machine for 8 hours and discovered it runs for exactly 8 hours, according to my digital kitchen clock. Someone commented that the inside of the lid collects condensation, which is true. They recommended laying a piece of paper towel on top to absorb any moisture that might drip down. This works quite well, although it does prevent you from watching what's going on inside, not that there's really much to see. I've found, though, that even if a little water should drip in, it doesn't really harm anything. Someone else mentioned having difficulty cleaning the jars. I've found that if you immediately soak the jar in some warm water and then give it a good swish with a bottle brush, you should have no problems. I'm quite pleased with my yogurt maker. I've made quite a few batches now and they've turned out great every time. It's really quite easy to do, so give it a try!

Let me start off by stating that I had never made yogurt before buying this machine. I watched countless videos and read various techniques about how to make yogurt before even buying this machine. Now that i have it, and have made yogurt successfully, i want to share my experiences with you. If you don't want to read the whole review, just know this: 1. Don't buy the YM100, buy the YM80. The timer on the YM100 is terrible. just look for the reviews about how bad it is. For being such a sucky timer, you might as well just save the money, and buy the other one. 2. Don't bother using the little cups. Pick up a Pyrex Storage 7-Cup Round Dish with Dark Blue Plastic Cover, Clear or Pyrex No Leak Lids 7 Cup Round Baking Dish with Plastic Lid . These fit inside the machine and are so easy to clean. If you want to use the little cups, use them to carry the yogurt to work, but don't bother using them during the process of making yogurt. i have added some pics of the pyrex in the yogurt maker. Now for the rest of my review: I drink raw milk (and cream) from Oraganic Pastures in California. I had wanted to start making my own yogurt using that raw milk. If you are planning on doing that, then be aware that your yogurt WILL come out runnier than if you had boiled it. Also i didn't use any powdered milk or gelatin. If you are planning on using this yogurt for shakes, then maybe runnier yogurt isn't a big deal to you, but personally i disliked the runnier version of the yogurt, and decided the next batch was to made more traditionally. Recipe: --------------- 2 cups of whole milk 2 cups of cream 1 teaspoon gelatin *(optional) 2-3 tablespoons of Dannon plain vanilla yogurt bring the temp up to 150F slowly (med heat), then turned the heat to high and kept whisking the whole time, watching the temp, and once it hit 185F, i kept it there for about 2-3 mins. Then quickly brought it off the stove, and into the sink, where i ran cold water, and let it cool the pot (making sure no water got into the milk). * Yes, I decided to use gelatin. While this might gross some people out, and isn't vegetarian/vegan, after reading the benefits of gelatin for joints and muscles, skin and hair i decided that i would use it in my recipe. You can actually find gelatin made from fish bones if you look, but most gelatin is made from by-products of the meat and leather industry, mainly pork skins, pork and cattle bones, or split cattle hides. Contrary to popular belief, horns and hooves are not commonly used. Anyway.. as soon as my milk was around 120F, i took it out of the sink, and sat it on the counter, where i let it naturally cool to 110F, and then i added in the gelatin, and Dannon yogurt, and mixed it in with the whisk. Then i set the bowl in the machine, and left it for 8 hours. My machine tends to turn off at randomly even though i have the switch set to 12 hours. It does make a beeping sound when it shuts off, so i only make it when i'm awake, and around to hear it. I also check every few hours and use a paper towel to wipe out the moisture build up inside the machine. Otherwise it will drip back into the bowl. I tried to use a paper towel inside the maker, but it just winds up falling into the bowl, so now i just leave it, and wipe it down every 3-4 hours. The Dannon strain of bacteria seems to set fairly fast, and is semi tart at 8 hours. After reading a bit about the bacteria and how fast they set, it turns out that the faster it sets, the more whey it creates, the slower it sets, the more solid it becomes and less whey. I drained off some of my whey, then quickly threw it in the freezer as this will stop the incubation, and make more creamy yogurt. After about 10 mins, i moved it into the fridge, and let it sit for a day. The result is some really creamy tart yogurt. It's at this point i add honey and fruit. there are some recipes that show them adding sugar and flavoring to the yogurt before incubating the yogurt, but i'm not sure how that will turn out, as i have never made it that way. For the price, this is easily one of the best and easiest methods of making your own yogurt. Just know that if you plan on using raw diary, try to get the freshest you can, because the more "bad bacteria" in the raw milk, they will populate as well along with the yogurt cultures (this is what creates the runny-ness), also you will need to keep buying fresh starter for each new batch, because the raw milk strain will degrade faster than if you had boiled the milk, killing all the milk bacteria but leaving the yogurt cultures to dominate. Even over time the yogurt starter will degrade, but as long as you keep using semi-fresh starter from your created batch, and keep the milk clean, you should be able to keep growing more yogurt without new yogurt cultures.

One day, I wondered, "Can I make yogurt at home?" My curiosity became a reality. After researching, I read and watched videos on how to make yogurt and what I needed to prepare it—entirely convinced that it was easy. The first step was buying the Euro Cuisine YM100 Automatic Yogurt Maker with 7 x 170 ml Glass Jars, a 15-hour Timer, a digital thermometer, and the yogurt starter. I read several more complex recipes but chose the simplest one to prepare. I listed the six basic steps for making yogurt at home: 1- Heat the milk to 82°C. 2- Cool the milk to 43°C. 3- Add the yogurt starter to a cup of warm milk. 4- Mix the yogurt starter with the remaining milk. 5- Pour the milk into uncovered jars and incubate in the Euro Cuisine YM100 automatic yogurt maker for 7, 9, or 12 hours. I programmed it for twelve hours, resulting in thick, creamy, tangy Greek yogurt. 6- Place the covered jars in the refrigerator. After two hours, enjoy delicious yogurt! The Euro Cuisine YM100 Automatic Yogurt Maker was a no-brainer for a first-timer like me. Its preset temperature, 15-hour electronic timer, and auto-shutoff feature made the process a breeze. I could set it and forget it, knowing it would beep when my yogurt was ready. Made with high-quality materials, the seven included 170 ml glass jars allow me to prepare up to seven different types of yogurts simultaneously. The BPA-free lids allow airtight storage in the refrigerator, ensuring our yogurt stays fresh. I put them in the dishwasher for hassle-free cleaning. With the Euro Cuisine YM100 Automatic Yogurt Maker, I've become a yogurt connoisseur in my kitchen. It's not just about the savings but the joy of experimenting with different flavors. From classic vanilla to exotic mango, the possibilities are endless. I rate this product five stars without hesitation.

1 star — Failed after only six months, and customer service has been extremely disappointing I purchased this Euro Cuisine YM100 yogurt maker on Amazon, and unfortunately, it stopped working properly after only about six months of use. The machine now turns off almost immediately after starting, with the indicator light briefly turning on and then shutting off with a beeping sound. As a result, it can no longer properly ferment yogurt. I tried multiple batches with different yogurt starters and starter cultures, but the milk remained completely liquid after 10–11 hours. I contacted the seller/customer service for help. Instead of offering a replacement or a clear solution, they asked me to perform various troubleshooting tests. I was willing to cooperate, but the communication has been extremely slow. At times, I had to wait a long time for a response, and some of my emails were not answered at all. After all this time, my issue still has not been resolved. For a product that failed after only six months, I expected much better reliability and customer support. The troubleshooting process has been frustrating, and I am still left with a non-functioning yogurt maker. I would not recommend this product, especially given my experience with the after-sales support.

There are so many things I love about this yogurt maker. 1. It is a SIMPLE machine, basically a kitchen top incubator. This is a rare and beautiful thing in this world climate of impressive difficult to use/program appliances. The machine has a dial to set the time, and then you press the red light to turn it on. It does what it is supposed to do and then beeps to let you know it is finished before turning off. 2. This machine holds 7 jars and they are GLASS. This is important to me as we are trying to remove plastic from our kitchen to the greatest extent possible due to the chemical leaching. While, the lids on these jars are not leak proof there are easy solutions to this: keep them upright while carrying to work (use your lunch to stabilize), when not possible cover the top with a piece of "press-n-seal" paper then screw the lid on, transfer to a different container (I know, not ideal, defeats the purpose of the initial cooking container). I've also found that you can use a 7cup Pyrex dish in the bottom of this to make a large batch. This could then easily be transferred to leak proof containers like the new Pyrex with no leak lids. I've mostly done the large batch method for making strained yogurt (Greek) and yogurt cheese. 3. The recipe book is simple and straight forward, providing basic recipes for plain, flavored, and even soy yogurt. The recipe book also describes methods to re-culture store bought yogurt as well as to use a purchased powdered culture. I've use the re-culturing method thus far, but have received from the New England Cheesemaking company some yogurt cultures to try as well. 4.It is also easy to clean up and the glass can be dishwashered. I have not put the lids in the dishwasher as I've not read in the manual if they are top rack safe. The only negative I can think of is that the only thing this machine does is make yogurt. So if you want in your kitchen multitasking appliances then this is not one. However, it can be used (thought I haven't tried) with a second tier to make two times the glass jars at one time. Also, if you are into making it at home and reducing the processed foods you feed your family, this is a great item to own for yogurt lovers.

When I was a kid, my mother made yogurt. It wasn't until I was about 12 or so that I even knew it could be purchased at the store. I thought everyone's mother made yogurt! Recently, disgusted with the level of preservatives and artificial ingredients in my food, and the possibility of toxins in the plastic that was containing the food, I decided that it was time to make my own yogurt just like my mom used to. I researched various yogurt makers and finally decided on the Euro Cuisine YM100. Here are the positives: 1) Easy to use! Making yogurt is a little time consuming, but very, very easy. This yogurt maker is very simple and straightforward. 2) 7 jars is perfect! An odd number of jars works out very well for those of us with an even number of yogurt eaters in the household. This way I always have a single jar leftover to use as a starter. 3) The jars are numbered on the bottom. This makes it easy if you make more than one batch to keep track of which yogurt was made when. 4) Jars are a perfect size. They stack in my fridge just fine, and the lids are very durable. 5) Easy to get additional jars. I purchased a pack of 8 extra jars, and they arrived with a different set of numbers than the ones that came with the yogurt maker. Brilliant! 6) It's got a timer, so if I don't notice that it's time to turn it off, it'll shut itself off. This is a big plus for me as I'm pretty busy and won't always remember to check it right on time. I can incubate my yogurt for the exact amount of time I want whether I'm paying attention or not. 7) Nice design. It's got a pleasing look! 8) Doesn't take up a lot of real estate. Despite the fact that it makes 42 ounces of yogurt at once, this unit is pretty compact. The circular shape is perfect. 9) Totally easy to clean up. The unit wipes clean with no effort, and the jars can be washed and sterilized in the dishwasher. Perfect! I don't have anything negative to say about this yogurt maker. It helps me to make great tasting batches of yogurt that only have the ingredients *I* want. I couldn't ask for anything more!

I recieved this bt ths is nt working

No es primera vez que compro este aparato. Me gusta la calidad del yogurt, porque temperatura es constante , no depende de la temperatura ambiental, y con timer puedes escoger régimen de preparación.

Perfect yogurt on the first attempt. No bad batches till date. I used store bought yogurt (with active culture) as starter. I heated 3.25% milk (on Mark 2, i.e. very low heat) till it formed a skin and had risen a bit. It took about 35-40 mins. Then I cooled it for 1 hr on the counter. I put 0.5 tsp or less of the store bought yogurt in each jar, poured the milk over it and stirred. It took 6-7 hrs to set (in summer, might take more time in winter). The auto-off feature makes it possible to set it up at night on the counter and go to bed knowing that it will be OK. I plan to buy a 7-cup pyrex glass bowl to make a bowl of yogurt - as mentioned by another reviewer.

Store bought yogurt can contain all sorts of extra ingredients and preservatives that you may not want; also, the enzymes in many probiotic yogurts deteriorate and disappear over time (during shipping and while on the shelf). If you want to control what is in your yogurt, and willing to wait for it, this should work for you. Glass jars, and a timer with auto shut off make this a breeze to use and clean. It is not "automatic" in the sense of doing everything for you. Plan on spending about 20 - 30 minutes prep time for boiling milk, allowing it to cool, and mixing in the ingredients. After that, just pour the liquid into the jars, place them in the appliance and turn it on. The yogurt can be as thick or thin as you want; it depends on how long you "cook" it. When the timer goes off, the unit will shut down automatically. The instructions are clear and easy to follow. I would certainly recommend this to a friend.

Super sencillo de usar, excelente relación calidad precio. Llevamos más de 1 año haciendo yogur casero con esta maquina. Es muy práctica, uno lo prepara en la noche, se hace durantr la noche y al día siguiente lo tiene listo para enfriar y guardar en el refri para comer cuando guste. En la casa, ya todos incluyendo los niños lo usan. Y no generamos tanta basura de plastico cada vez que comemos uno ya que los envases son de vidrio y lavables (compre 8 envases más a parte y así puedo preparar una cantidad suficiente para la semana).