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I read a lot of reviews for the YM80 before buying and people complained about the lack of an automatic shut off. For an extra $10 this machine provides the shut off. My first batch of organic yogurt came out great. I think it is better for our health and environment to be eating yogurt out of glass jars and not adding a plastic container to the dump every time we eat yogurt. I made plain yogurt and added 2 tablespoons of dried organic milk. The yogurt was firm and nicely presented. It was somewhat tart so I added a tablespoon of honey just before eating, this added a little sweetness without taking away the yogurt flavor. I would recommend this to anyone who wants to have some control over what they are putting in their system. You can make this yogurt with skim, 1%, 2% or whole milk, organic milk or local milk, or even goat's milk. The shut off valve is convenient for people who don't want to keep track of when to unplug the yogurt machine. Although turning it on right before going to bed seems like about the right amount of time for a batch of yogurt.
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This is just a great machine so far, but look, if you want to, you can obsess with complex formulas and temperatures and sterilization and what not, but you don't have to to make great yogurt. I have been experimenting for a while and I'm still working on it, but so far, this is what I've come up with...use the cups as a measuring device...I made one batch using a commercial, freeze dried yogurt starter...when I had eaten six of those, I used the seventh as a starter. This has just become part of my routine. I eat six and use the seventh for the next batch. So, in a big bowl I put one jar of yogurt, one jar heavy cream, five jars of milk and about two tablespoons of powdered milk. I stir it with a whisk until it's all incorporated well and then I pour it in the jars in the machine and set the timer. Now, this is where you need to experiment. I have done it without the powdered milk, it's still wonderful, just thinner and I like thick yogurt, so I'm trying it with the powdered milk and a little longer time. The first batch I did like this I cooked for about seven hours. I am trying ten right now. I want to see if I can get it the thickness of Greek yogurt. I have boiled the milk and it makes a little difference but not much. It's not worth it. Really, it can become such an easy part of your week and the yogurt is so much better and cheaper than what you buy in a store.Best Deals for Euro-Cuisine YM100 Automatic Yogurt Maker
We purchased this item because my husband is diabetic and shouldn't eat things with sugar in them, and he is also allergic to dairy products. We used the yogurt maker to make homemade soy yogurt (which it even says in the instructions that you can do). We used the boiling method for preperation and let it incubate for 10 hours (amount of time suggested in the instruction manual for fat free/skim milk). Also, we used the Yogourmet brand yogurt starter because it is the only one available in the local marget. The yogurt is excellent, it has a wonderful flavor! My husband who has travelled througout Europe and tried the yogurts avaiable there (before his allergy) says that this yogurt tastes like the real thing, like some of the excellent yogurt you can get in Europe. In fact, he dislikes the characteristic soy taste in the soy milk but he said that if he was handed the yogurt we made from soy in a blind taste test he probably wouldn't be able to tell that it was made with soy at all. We used WestSoy brand unsweetened soy milk (the best tasting to us that is on the market). I highly recommend this product!!!Honest reviews on Euro-Cuisine YM100 Automatic Yogurt Maker
Like reviewer Gypsy, I also read all the reviews bemoaning a lack of timer on the YM80. So I went for the YM100. I made the yogurt as per the instructions, set the timer for 10 hours, and came back 12 hours later only to find the yogurt was still quite warm, even though the timer was off. It came out too tangy for my tastes, because it had been incubating for 12+ hours. Since you must refrigerate the yogurt in order to stop the incubation, I feel as if the timer is unnecessary. Your yogurt will continue to cook no matter if the timer is off or on--the cover traps heat and moisture inside.Since I like my yogurt european style, i.e. flavorful but not overly sour, I found that incubating for about 8 hours, using the euro-cuisine starter, made the best yogurt. This, from a yogurt snob who lived in Paris for a year and has just come back to the U.S. only to find that even the most expensive, most lauded 'boutique' yogurts are just not up to par.
WEll, I managed to make the best yogurt I have ever tasted--semi-firm, creamy, complex flavors, even a hint of vanilla comes out in the plain yogurt. It's seriously perfect and I feel as if I am in heaven every morning.
One note, and one question:
Although some users have claimed that it is best to allow the yogurt to incubate while sleeping, if you do not have a second set of jars, this is impractical. I make the yogurt first thing in the morning and then take it out of the maker at night, refrigerating it overnight. Remember that you MUST refrigerate the yogurt for at least several hours before consuming it, so if you incubate your yogurt overnight, you will NOT have fresh yogurt in the morning!
Now, a question: does anyone know how many times you can use the 'old' yogurt as a starter to make 'new' yogurt? The freeze-dried starter packets recommend only one time, but I thought you could use yogurt from your homemade batch indefinitely. Any one know? Thanks!
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I really like this item, a lot! I tried two batches, one with plain yogurt as a starter and one with the freeze-dried bacteria. The plain yogurt starter was grainy and runny, but the freeze-dried bacteria batch turned out exactly like store bought yogurt, and is delicious! My husband and I can't keep out hands off of it. I flavored the yogurt with some frozen fruit that I mashed up in the blender with a banana to keep it thick, and then I just add some honey to the jar right before eating it. Mine cooked for 9 hours, with 2% milk, and it was delicious. I have definitely noticed that you really must cool the yogurt to the appropriate temperature before using it. Anyway, hope that helps! This product is great, and I agree that the auto shut off is really a must.PS the freeze dried bacteria is a little hard to hunt down. I found mine at My Organic Market in Alexandria, VA. For those farther away, I'd check organic markets and specialty shops. It's also available online.
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