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Comentado en Canadá el 15 de octubre de 2024
I can't say enough about this machine. I had to purchase an extension from this company to be able to make more yogurt. It is very easy to use and it does the job every time. Since I bought it, I have been making yogurt every 4 days. Even without sugar the yogurt is not as sour as the store bought one.
Geras
Comentado en México el 9 de noviembre de 2022
hago unos youres deliciosos con este aparato, se los recomiendo
Wynona
Comentado en Canadá el 12 de diciembre de 2018
Just used this product for the first time. After reading other reviews, I decided to put only six jars in the top tier. I left the center spot open so more heat could enter the top tier. It worked! After 9 hours, the yogurt was set in both top and bottom levels. The yogurt in the bottom level was a bit firmer than the yogurt in the top tier. I put bottom tier yogurt in the fridge, moved the jars from top tier to bottom level and set the yogurt maker for another 2 hours. Perfection. You could probably skip the additional 2 hours if you like softer yogurt.
Richard G.
Comentado en los Estados Unidos el 9 de marzo de 2016
I've been making yogurt every week for four years with the Euro Cuisine YMX650 Yogurt Maker. Each batch turns out firm and smooth, with no whey (liquid) in the jars. I find that the second tier provides a time-saving way to make two batches quickly.Because there have been quite a few reviewers who experienced difficulty with the second tier - I thought I'd post my process. I hope this helps, and good luck with your yogurt.* I use 49 ounces of whole milk with 2 TABLESPOONS of plain Greek yogurt as a starter for each 7-jar batch of yogurt.* To prepare the mix for the yogurt maker; USING A COOKING THERMOMETER, I gently heat the milk to 182° f for 2-3 minutes stirring periodically. I then cool the pot of milk to 104°-105° f. Next I mix 1/4 cup of the cooled milk into the yogurt in a separate bowl to temper it, then gently stir that mixture into the rest of the milk and skim off any foam that develops. Finally, I pour the milk/yogurt mixture into the jars and wipe off any drips.* When processing a single 7-jar batch - I put the jars into the COLD yogurt maker and let them process for 6-hours. Since the yogurt maker heats to a steady 120° f, more time than that causes the whey to separate from the curd and leaves the yogurt cracked and watery.* When processing both tiers (14-jars) - I PREHEAT the yogurt maker, put a warm towel on top then cover the towel and the outside of the top tier (only) with a soft insulated "cooler" bag to keep the heat in. The top layer is slightly cooler than the bottom at about 114° f.Because I can't make all the jars at once, I put the first batch of jars in the TOP layer. I re-warm the towel and replace the "cooler" bag on top while I work on the rest of the jars. (It takes me about 10-minutes to get the second batch mixed and in the jars) I put these jars on the bottom layer, check that the towel is still warm and the cooler bag properly in place. After processing 3 1/2 hours, I switch the jars from top to bottom, re-heat the towel and replace the "cooler" bag on the top tier of the yogurt maker. I then process the yogurt for an additional 3 1/2 hours. A total of 7-hours.For me, using this method, the yogurt from both tiers comes out firm and creamy.
G. Hearn
Comentado en los Estados Unidos el 30 de julio de 2014
Update: I have been using this for several months now. . .and one VERY important thing to note: You really need to rotate the jars half-way through. Put the bottom on the top. . . and the top on the bottom. Otherwise your top jars may not "set". It's warmer on the bottom than the top. . .but by rotating the yogurt turns out fine.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~What a GREAT addition to my Euro Cuisine yogurt maker! Great quality. Reasonable price. It fits snugly. It's just great. Make sure you use authentic Euro Cuisine jars, which fit perfectly. Though you can find less-expensive jars on Amazon, I recommend the ones listed below. I purchased from seller "stores123". They are "authentic" Euro Cuisine jars with the "date lids".
Ron
Comentado en los Estados Unidos el 18 de abril de 2013
I've used the Euro Cuisine yogurt maker to make home-made yogurt for about 7 years and it works well. This extender ring doubles the number of 7 oz jars from 7 to 14 during one heating session. The complete system keeps the heat around 100 degrees (+-) and the yogurt comes out just fine. I like to do 20 jars at a time, so I throw the additional 6 jars into the microwave oven over my stove with only the surface light turned on high and it keeps the temperature about 100 degrees also. I can't tell the difference between the taste of the jars that came from the Euro Cuisine machine (14 of them) and the jars that were warmed in the microwave (six of them), with only the surface light turned on high to provide heat. The surface light is basically to provide light to the stove top so you can see what you are cooking, but in the process of doing that, it also heats the inside of the microwave oven to about 100 degrees!There are any-number of 'recipes' to make home-made yogurt and I have settled on a way that makes yogurt that I know is full of good-bacteria and tastes great. I like to let my yogurt 'cook' in the Euro Cuisine machine and microwave over night for about 12 hours. This gives it the tangy taste I desire. I like being able to control the final yogurt product and only purchase store-bought yogurt when an emergency pops-up. The 20 jars last 3 weeks and isn't painful at all. Home-made yogurt is part of the process to maintaining a solid immune system by keeping the 'gut' healthy and full of 'good-bugs'.
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