Euro Cuisine Yogurt Maker - YMX650 Automatic Digital Yogurt Maker Machine with Set Temperature - Includes 7-6 oz. Reusable Glass Jars and 7 Rotary Date Setting Lids for Instant Storage
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There is a risk of breaking the YM100 cover because it is very fragile. YMX 650 is the best for me. Both have been useful to me as I make 2 quarts a day and they are worth the extra cost. A review by a previous user convinced me to purchase the YM 100.
A yogurt author explains in the book that you should sterilize your milk prior to putting it into the machine. As far as I can tell, all instructions say to heat milk to 190 degrees then cool it to 110 degrees or less before adding your yogurt starter and loading Euro Cuisine. I use our microwave. During the microwave, it takes about 20 minutes, and it takes about 40 minutes for it transfer empty water bowls from one bowl to the other, then cool them in cold tap water, then transfer them two more It will in fact take about 25 minutes longer to heat two bowls of milk until 110 or less if the milk is left out until that point. Our technique has improved with practice, since we make a batch every week. In a large bowl, mix the starter after it has cooled. It is actually a mixture of starter and about 12oz of milk, which I add to a large bowl to mix well. Adding the second layer accessory and using two large Corning Ware bowls at the same time allows us to make a gallon This ratio is reduced by 20% by converting to Greek yogurt in which whey is filtered from the yogurt after making the yogurt. *br>I've made it twice a week for the past few months. We improved methods for dealing with heated milk biggest improvement is the way we cool it down from 175 to 120 degrees A temperature of 180 or 190 degrees does not matter, as long as it is 110 degrees. To keep hold milk from puncturing the zip bag, fill it with ice cubes and cold water from the refrigerator and seal it up with a large zip bag. I use a quart or gallon size. Having the convection fan on at least half the time enables cooling to occur faster. I'd say it's between ten and fourteen minutes. About 100 degrees Fahrenheit is the normal drop in temperature. It saves 20 to 30 minutes by making two batches of 2quarts at once with a double decker yogurt maker with ice in the bag. In addition to this, I'm looking for another factor to consider. It is very likely that the lower half of the yogurt will always come out thicker due to the higher temperatures in the lower half. Putting a cozy cover over the torch is a good idea, but perhaps more heat would improve the It is evident in the lower portion that the thickness differs. It is almost unnecessary to run it through the You can easily squeeze out The whey with a turkey baster since it is hidden in a pocket. Yogurt that has been "cooked" for 10 hours doesn't get sourer during that time. If I go to check on it in the morning it has stopped fermenting for two or three hours, but when I get there it has again started fermenting at maybe 5am. The quality of the yogurt is not affected. Incidentally, after 8 hours, the texture is about the same, but Whenever I make one gallon of yogurt, I always use 7oz of Fage yogurt starter. There is always a gallon of each batch. Are you curious as to why the fermenting process generates more heat? I'm unable to change the temperature of my yogurt maker without a custom gadget.
Having just gotten off the phone with Euro Cuisine today, I'm so happy I chose them. It is possible to make dairy free yogurt! You will need to find a dairy free yogurt recipe and follow it. It is a given that you will need to use sugar if you use dairy-free milk like soy, almond or coconut. want to know more, you can always call them, they are very
Selected User Reviews For Euro Cuisine Yogurt Maker - YMX650 Automatic Digital Yogurt Maker Machine with Set Temperature - Includes 7-6 oz. Reusable Glass Jars and 7 Rotary Date Setting Lids for Instant Storage
I am very happy with it. The first batch I made at an 8 hour cycle based on the reviews here was made after the unit was taken out of the box and cleaned. Then I realized that the Cooking of the milk requires it to be pasteurized, but my milk is already pasteurized and I don't need it to be cooked. In fact, I now heat the heated container to the perfect temperature, add 6 oz of a previous batch of yogurt into it, and let the machine do it for 8 hours, and it comes out The creamier the runny, the better it tastes. Adding cultures at just the right temperature will make the cheese tart and thick. Boil the milk, let it cool and then add the cultured milk at just the right temperature for it. Additionally, I make it in a pyrex bowl that fits into the machine, and then drain it in a cotton bag that I hang on a cupboard door knob with a bowl to catch the whey water until it is dry to get the best cream cheese ever. This must be run on a 12-hour cycle in order to get a nice tart texture. It is called Labneh in the Middle East. You can serve it with some Zeatar (Middle Eastern herb mix) and Olive Oil. Bring out a Pita or a Naan and feast. It's delicious! As of the day I got it, I have been running this machine daily. On one day you have yogurt, on day you have I feel great now that I've taken care of my intestines. It is okay for me to keep the whey water that I drain off and drink it on an empty stomach in the morning. You can't imagine a healthier way to heal your body, stomach, and intestines than this. The majority of protein powders in the world say they contain whey protein. My very own pure whey water is why I don't need someone else to drain it, then dehydrate it, and then mix it with a bunch of other stuff. There's no doubt that it doesn't taste as incredible as most medicines in this world do, but then what medicine in this world does? the first batch I used 6 oz of fat-free Greek Gods Greek Yogurt and I will always use Full Milk from cows that haven't been hormone-treated. As well as goat milk cheese, I also made one batch of sheep's Oh wow, that was divine.
My favorite thing * The compartment on the top is where the lids are kept. This is a timer that shuts off on its own when it's done Despite the cost, I found it well worth it. I loved the yogurt
I love the cheese that came with the yogurt
I loved the I keep it in a corner of my counter because it looks elegant and clean. It is small and compact, which makes it very suitable for a household with two adults and four pets. The cats and dogs in our house love the yogurt we give them every day. Their favorite part of it is the hats. We are happy about how well our intestines are doing Three full batches of milk are made from one gallon of milk. The whole week will cost $4 for an enormous amount of supreme yogurt of all kinds of flavors. Please note I was pleasantly surprised to see that one of my lactose intolerant friends was able to consume the yogurt and cheese without any.
My first contact with the customer service team was via email, and I sent proof of purchase and explained the problem. Over a period of 12 hours, the heating element was switched on and off as yogurt was cooked. During my 18-month tenure, I only used it twice a week. I was talking about March 2016 when I wrote that. No reply has been received from you. As a result, I called customer service, but was rushed off the phone and advised to email You can reach them by email. sent a message and am still waiting for a response. As a result, I will throw it away, and I won't ever buy anything by Euro cuisine.
I absolutely love my Euro Cuisine! Dairy is not an option for me, so I made my first batch of Soy yogurt using Vegan Cultures for Health and unsweetened organic Eden Soy, a pure organic soy bean and water puree. I do not like sugar, honey, or malt in any form. First I heated the milk to 110 degrees then I added the cultures and waited 8 hours for the yogurt to set up. It turned out to be my favorite soy yogurt yet! Similar to the texture of a flan. It's such an exciting day for me!.
Yes, you do not need to heat the milk before making yogurt, and depending on what you like in your yogurt, you may prefer not to. In my first attempt to use this machine, I heated it to 180 degrees before cooling it to 110 degrees before adding the starter yogurt. I set a timer for 7 hours. What I got was thick, lumpy, and way too tart yogurt. I fed it to my In the next go-round, I did not heat the air, set the timer for 10 hours, It is perfection. Yogurt that is smooth, perfect, and tastes great with no problem My batch size has increased since then, and I now make about 15 batches using Traderspoint Creamery store ingredients - Half the time I used yogurt as a starter, half the time I used residual yogurt in the jars. My yogurt has always turned out exactly the way I like it every time. Non-toxic products are also used by me It forms a cream layer at the top as the milk cools, so the cream separates upon cooling. I like it a lot. I love this little machine, and it has already paid for itself - making yogurt at home is about a quarter of how much we used to pay for gourmet yogurt. And it is much less labor intensive to just mix a bit of yogurt with milk and pour it into In the end, it all works out.
Yogurt is one of the things that my husband and I enjoy eating for breakfast and as a snack sometimes throughout But I'm still learning, so don't put your trust in me just yet. It may be that the coconut and soy milk I purchase from the grocery store do not have the right properties to work properly with the machine. Or it may be that I simply haven't learned how to properly prepare them. This is a great little machine that can easily be stored when it is not being used. The yogurt maker is very easy to use, and when it is finished running it can be easily cleaned. It was delivered quickly and was packaged well. As a result of purchasing this product, I am very satisfied with it and I recommend it to anyone who wants to make yogurt at home.
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