Euro Cuisine GY4 Yogurt Maker Accessory, Clear
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There are no jars included in the price.
There is a YM80 model for this accessory
The top of this container has openings. In order for this to work, the original lid must be affixed to the top.
The unit is exclusively designed to be used with the Euro Cuisine yogurt maker it cannot be used with any other
Selected User Reviews For Euro Cuisine GY4 Yogurt Maker Accessory, Clear
The jars are always smooth and firm there is no whey (liquid) in the batches. By using the second tier, I can quickly create two batches in a streamlined manner. The second tier is a tougher task than the first because many reviewers have experienced difficulty with this area Here are the steps I used to create the video. Please allow me to help you, and best of luck with your yogurt.
* I use 49 ounces of whole milk and 2 TABLESPOONS of plain Greek yogurt as a starter for each 7-cup bag. - Make a batch of yogurt in a jar - Prepare the mix for the yogurt maker - Slice the fruit into triangles As the milk is heated, I use a temperature gauge to gently heat it to 182° F for 2 minutes After stirring for 3 minutes, remove from heat. After bringing the milk to a temperature of 104°-degrees, I refrigerate it There are 105° F on the scale. I then mix 1/4 cup of the cooled milk with yogurt in a separate bowl to temper it, then gently stir the tempered yogurt into the rest of the milk and skim off any foam that appears. I then pour the yogurt/milk mixture into the jars and wipe off any drips that may have formed. The process of processing a single 7-digit phone number can be explained as follows A jar batch is a set of jar files After I put the jars into the ice cold yogurt maker, I let them process for 6 hours It takes 2 hours to heat the yogurt maker continuously to 120° F, and if it's heated any longer, the whey separates from the curd and causes the yogurt to crack and be To keep the yogurt maker warm, I PREHEAT it, place a warm towel on top and cover the towel and the outside of the top tier (only, not the bottom) with an insulated bag. 114° F is the temperature in the top layer, while 115° F is the temperature in the bottom layer. Since I can't make all the jars at once, I placed the first batch of jars in the TOP layer of the tray. Here's what I found out As I finish jars 3, 4 and 5, I will replace the cooler bag that was on top with the warm towel. usually takes me about ten minutes In minutes, I had the second batch mixed and in the jars) I stacked them. I made sure the towel was still warm, and the cooler bag was properly attached. I turn the jars from the top to the bottom after 3 and a half hours, and reprocess the recipe Place the hot towel on the top tier of the yogurt maker and replace the cooler bag. Next I process the yogurt for 3 1/2 additional hours. Total processing time is 7 hours. It is my experience that, with this method, the yogurt from both tiers will be firm and creamy after a few hours.
It really works and I am able to double the amount of yogurt I make. It's not too hard to do, but there are a few tricks. I use it with both the Euro Cuisine YM80 and the Euro Cuisine YM80GA. Combining the jars that come with the yogurt maker with some Kamoto jars I purchased off of Amazon is my method of making yogurt. On a side note, I'd like to point out that the non-profit Jars from Euro Cuisine make a great gift. In contrast, you need to know that the Kamoto jars do not fit in the holes in the second level of the yogurt maker, but rather sit on top of them. However, this is not an issue for me. My solution was based on the advice from other users, and I switched the yogurts to another level around midway. In my experience, when I took the temperature of the first and second level, the second level is between 20 and 21 degrees There is a decrease in temperature of 25 degrees Fahrenheit (That is why it is recommended that you run it for a few more hours). Certainly, at the 5 hour mark, the second level is starting to firm up, but at a slower pace than the first layer. I measured temperatures on the first level and found that they were between 113 and 115 degrees Fahrenheit At 118 degrees F, the outer jar was warm, and at 129 degrees F, the middle jar was warm. In the upper level jars, the temperature was almost constant at around 91°F This month's temperature has reached 92 degrees Fahrenheit. With and without insulating the top level with towels and tea cosies, I noticed no difference in temperature. Besides that, one more thing to note is that the yogurt maker's lid dips in the middle, so condensation tends to collect here, so I shake it occasionally. In my opinion, this second level has made life so much easier and I can now make a week's worth of yogurt at a time. I would highly recommend it to anyone who makes yogurt more often than they'd like and would like to double their.
With the Euro Cuisine yogurt maker and jars, and with the cultures for health yogurt cultures, I use this. The second shelf was purchased so we could do two cultures at once, but the second shelf never seems to get quite as dirty as the lower shelf (even with the towel I wrap it in to keep it warm in As a result, I recommend skipping this add-on and making yogurt on a more frequent basis (it takes 10 minutes) unless you prefer a thicker yogurt A bottom flip in the middle We are about half way through.
I have to admit I don't like it much, I got it thinking it would be a good addition to my collection. In addition to that, if I doubled my yield, I could get even more. It takes about 6 hours for yogurt to reach its peak on one level. On the box of the extra level, it says that two hours should be added to the incubation time. It seems reasonable to me. It actually ended up taking 12 hours, then I took a level from the upper level and consolidated it with a lower level for another two hours because, well, I wasn't satisfied It is a top-level position. During the incubation process, I wrapped a towel around the upper level as well. A digital thermometer I was using showed that my upper level never exceeded 90 degrees, and my lowest level reached 120 degrees by the end of the incubation period. That is a 30 degree difference between the two.
It's not as easy for the yogurt maker to control the temperature on this level as it is on the bottom. To keep the heat in longer, I put an insulated grocery bag over it. It is working for me so far, and I have made 2 batches so far.
I've been using it on a weekly basis for a while now and it still works unsure after reading some of the reviews, but I tried it and found it to be very useful since we go through the yogurt so often. I don't even have to swap the yogurt (I place the upper ones in the lower level and the lower level ones In some cases, I lay a towel on top of the window to comfort myself. Anyone who makes yogurt on a regular basis should check this out.
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