Euro Cuisine YM80 Electric Yogurt Maker Machine- Promote Gut Health with Probiotic Rich Homemade Yogurt -Home Yogurt Incubator with Glass Jars, White

I have been using this yogurt maker for two years and find it simple and easy to make fresh yogurt several times a week. We started this when my husband was taking powerful antibiotics and his doctor told him to eat lots of yogurt. I have never used the jars that came with it...I have the 7-cup Pyrex bowl that fits perfectly. I put a round potholder in the bottom of the unit which ended the too hot problem some have mentioned, and I flip the switch on to preheat the unit when I begin the making process. Generally I make it in the evening and take it out when I get up in the morning, approximately 12 hours, which gives it a nice consistency. Here is what has worked for me. I microwave a combination of roughly 2/3 fat-free milk and 1/3 fat-free half and half in a 4-cup glass pitcher, usually filling it higher than the 4-cup mark. Heat to at least 180 degrees (approximately 8-10 minutes in my microwave)....you need a digital thermometer....and allow to cool to 110-115 although I have successfully made it with cooler milk. I have used an ice bath a few times when I was in a hurry but generally allow it to sit, lightly covered, on the counter until it is the proper temperature. I use about 1/3 cup of plain yogurt from the store, usually Fage or similar, as a starter, at room temperature, and gradually stir in the warm milk until it is blended. Pop it into the warmer and you're done for 8-12 hours. Sometimes I will shake the condensation off the cover but not always. When done, I pour off visible whey and put it in the refrigerator. We either stir in the whey that accumulates or pour it off as we use it. It is creamy and mild as is, or we stir in a spoon of jam, maple syrup, honey, or use it over fresh fruit to vary the taste. It is softer than Greek yogurt but I don't take the time to strain it, and we love it as it is. The work of yogurt making is in the heating and cooling of the milk before it is put into the yogurt maker. This unit keeps the culture at an even temperature and I get a perfect batch every time...except for the one time I failed to add the starter yogurt! This is an easy process and much better and less expensive than store alternatives.

This is the most simple and wonderful yogurt maker I have ever owned. I got the top tier extender and use one cup canning / jelly jars in the bottom and the jars that came with the machine in the top. I wrap a bath mat over the machine so there is uniform heat in top and bottom and don't have to switch tiers as some recommend. If you are considering buying this product I encourage you to do so without any hesitation. AND there is no need for the timer (or even the "hour marker" that comes on the machine). Buy the "cheaper" "stripped" model without the timer. One other thing I found handy is I put a wet washcloth on the bottom before I put the jelly jars in and it seems to disperse the heat more evenly. I lay it across the round of the bottom and the four corners stick out a bit. PLEASE NOTE: the extender will NOT sit exactly sealed when you use the jelly jars on the bottom as they are a bit too tall. But using the bath mat makes a wonderful "blanket" and the slight gap makes NO difference in the yogurt. A further note - I wanted to make greek yogurt and read about all the "straining" and other effort necessary and was so discouraged. But I simply use greek yogurt culture for my starter and it makes VERY THICK yogurt without the fuss. My EASY recipe is - I do NOT heat the milk etc. I take room temp milk (from our cow), put 1/2 cup yogurt from the store or yogurt from one of the 6 oz jars that comes with the machine - in the bottom of a glass pyrex one quart pouring measuring pitcher, whisk in a little milk to disperse the yogurt, then add three cups of milk and whisk again. I then pour it into jars and place them into the machine and repeat until I've filled as many jars as I want to. I would give this gift to ANYONE who has a cow (or goat). I cannot say how it works with store bought milk as I have never used it. I do know friends who add a little dry milk powder to their milk to make it thicker - but the greek culture works great instead for me. Many people also make milk from almonds and coconuts and have success with yogurt that way - so maybe the storebought almond milk and coconut milk in the milk cartons would be great for yogurt too as an alternative to dairy. I hope this review encourages people to try this product and EAT LOTS OF YOGURT with full control of what goes into their bodies. This is a LOVELY, SIMPLE and well made machine. And the price is absolutely WONDERFUL. Another bonus - it has a TINY footprint and all the parts nest (upside down etc) very nicely so it fits easily in my cabinet and doesn't take up much space on my counter when in use. While it is bigger than my toaster, it fits where a toaster fits on a small counter. Another tip - I put the cardboard case that the jelly jars came in in my cabinet and as they are emptied they get put in there until refilled. I make sure that I eat the yogurt jars that came with the machine last as they are 6 oz vs the 8 oz jelly jars and save enough to make the number of jars I want. I only buy culture about once every three months - a quart of plain greek. I buy new when the culture gets a bit runny. I absolutely LOVE this little machine.

This makes a great yogurt. I love the individual cups very easy to use. Each cup holds about 6 oz of liquid for yogurt. The containers are small but easy to clean they're about the size of a Yoplait glass yogurt container. I can't speak to the temperature or durability. I actually ended up returning this because I found my mother's old yogurt maker which was actually a thermos that she used for soup and it worked very well. I'm trying to save money.

⭐⭐⭐⭐⭐ Excellent Yogurt Maker – Simple, Reliable, and Worth Every Penny I couldn’t be happier with this yogurt maker. From the very first batch, it delivered rich, creamy, delicious yogurt that easily beats anything I’ve bought at the store—and without preservatives, fillers, or artificial ingredients. The machine is refreshingly simple to use. No complicated controls, just an on/off switch and a clear indicator light. It quietly does its job, and the transparent lid lets you peek in without disturbing the process. Yogurt-making really doesn’t get any easier than this. I especially love the seven 6-oz glass jars. They’re the perfect size for individual servings, and the BPA-free lids seal tightly so the yogurt stays fresh in the refrigerator. Cleanup is effortless—everything EXCEPT THE BASE goes right into the dishwasher. What really makes this yogurt maker shine is the flexibility. I can use different types of milk, control the tanginess, and flavor the yogurt exactly how I like it after fermentation. Straining it for Greek-style yogurt works beautifully too. It’s incredibly satisfying to know exactly what’s in my food, and my digestion has definitely noticed the difference. Between the quality build, ease of use, consistent results, and generous 3-year warranty, this yogurt maker is a fantastic value. If you’re thinking about making your own yogurt at home, don’t hesitate—this machine delivers. one more thing, there is NO TIMER... only a dial to set as a reminder of how long you want it to culture. Highly recommended!

I bought the Euro Cuisine YM80 yogurt maker about 9 months ago. I wanted to really try it out before leaving a review. Disclaimer – I never made yogurt before owning this yogurt maker so I can not compare it to other yogurt makers or making it in a oven or crock pot. I love this yogurt maker and have been using it once to twice a week since I got it. I find that whether or not homemade yogurt is cheaper than store bought depends on your ingredients that you are using ie: organic milk vs. regular store brand milk. I was eating brand name and store name yogurt daily and it was getting costly. This really cuts down on the cost and tastes a lot better. (Partly tastes better since I am not using skim milk – I use either whole milk or 2% and it is wonderful.) The instructions with the yogurt maker are not necessary perfectly clear for a beginner. The area I found to be a little confusing is how long to incubate the yogurt. Example - Softer yogurt without boiling times: 8 hours for whole milk, 10 hours for 2%, and up to 12 hours for skim milk. Then under instructions it states: set time for yogurt – 8 hours for whole milk, etc. They do not give any time difference for using boiled milk or non-boiled. So that being said, I decided to boil my milk and use the times listed: 8 hours whole, 10 hours 2% and 12 hours for skim. (Haven’t bothered making the skim so I can’t say if that is accurate.) The yogurt maker has a hours reminder on the device. It does not turn off the yogurt maker and I am not sure if it was supposed to move during the incubating process but mine never did anything. I don’t bother with it. I just put a little sticky note in front of the device of my shut off time and set an alarm on my phone. I have been making yogurt with a 6 oz container of plain yogurt from the store. Then I make the next batch with a jar of my plain yogurt. I tried using a probiotic capsule that was a disaster and I ended up throwing out that batch. I have not tried using the freeze dried yogurt starter yet. I just priced it out and bought some that would equal $0.70 a batch and I would be able to reuse my yogurt at least once and maybe twice. I will update my review later after using it. Now after having this for awhile I have noticed I could not find any recipes for Coconut Yogurt which was my favorite. I came up with a recipe that has consistently delivered great results Coconut yogurt • 1 13.5 ounce can of Coconut Milk (I have used Goya) • Whole milk or 2% milk ( 4 cup measuring cup filled with contents of coconut milk – add the milk so that it comes up to the 4 cup point) • 1 scoop (1/3 cup) of dried instant non-fat milk (I have used Carnation milk) • 6 oz container of plain yogurt or yogurt starter • ½ teaspoon of coconut extract • 8 packets of Stevia in the Raw (or sugar) Add coconut milk, regular milk and dried milk to the saucepan and heat till the milk starts boiling and climbing up the pot. I place the pot in the sink with an ice bath to cool down faster. Cool to 95 degrees F (stir a few times to reduce hotspots – use a thermometer to check the temp). Then pour some of the liquid in the 4 cup measuring cup and add your starter. Blend til smooth and add back to the pot. I then add the coconut extract and sweetner. I put in the Eurocuisine containers and place in the yogurt maker. Incubation times depend on milk used – Whole milk is 8 hours and 2% is 9 hours. (The fat content in the coconut milk is similar to whole milk so I used that as a judge when deciding the times.) Please let me know if my review was helpful or if you enjoyed my recipe. Click the button below if this helped you at all. Thanks

This review is for the YM-80 model. I had previously owned the YM-100. It performed very well for a number of years but recently gave out on me (started heating unevenly). I do feel I got my money's worth from that yogurt maker, because it got used hundreds of times. However, I realized I had not been using the shut-off timer feature, so I decided to go with the cheaper YM-80 unit this time around. After having used it, I believe this one was the right choice for me. The YM-80 is very similar to the YM-100, with the exception that it does not include a timer. You will see numbers on the side of the unit; these do not really serve a countdown purpose. There's a notch in the lid that you can position at one of the numbers, the idea being that the number represents the time you want to turn the yogurt maker off. So if you are doing something that will take 12 hours and you start at 8 in the morning, you'd put the little notch at 8 to remind yourself to take the yogurt out at 8 PM. I am not using this feature, but it's there if you want it. The jars are the same for the YM-80 and YM-100, so now I have an extra set of jars. I do like the jars. I find that they are a good serving size (6 ounces) and I'm very happy that the yogurt never touches plastic (the lids are plastic but you do not use them while you are incubating the yogurt). You should wash the jars prior to the first use and after every subsequent use. If you use a non-heated dry, you can put the lids in the dishwasher as well (I use the silverware basket for the lids). The lids screw on and off and are very easy to put on and take off, but are also fairly secure when on (though I would not suggest turning the jars upside down -- that would be pushing your luck). Here is the procedure I typically follow for making yogurt (I always make dark chocolate/cherry yogurt): 1) Heat 5 cups of skim milk to 185 degrees Fahrenheit (this kills any bacteria already present in the milk) 2) Chop up 2 ounces of unsweetened chocolate (I use the Bakers baking chocolate) and put it in a heat-proof bowl 3) When the milk is hot, remove it from the heat and pour it over the chopped chocolate; mix with an immersion blender or hand mixer (a spoon is not really enough) 4) Stir in a packet of nonfat milk powder (wherein one packet is equivalent to one quart, rehydrated); again use an immersion blender or hand mixer 5) Let the milk/chocolate mixture cool (you can speed this up by setting the bowl it's in, in a container filled with ice) 6) In a medium frying pan, put half a bag (about 5 ounces, I think) of frozen tart cherries; squeeze agave nectar over them (can also use honey, or even sugar) 7) Heat the cherries and sweetener on high heat; you'll essentially be making a chunky syrup; stir with a heat-proof spatula (and smash the cherries, while you're at it, removing pits if you find any) 8) When your syrup thickens, distribute it among the seven yogurt jars 9) When your milk/chocolate mixture has cooled to approximately 110-115 degrees, stir in a packet of yogurt starter (I like to use the Yogourmet yogurt starter); again, use the immersion blender or hand mixer 10) Distribute the milk/chocolate mixture into the jars on top of the cherry syrup 11) Put the jars into the yogurt maker and turn it on 12) Shake one or two jars periodically (wait at least 5-6 hours before doing this) to see if the yogurt has set 13) Once the yogurt has set, put the lids on the jars and put them in the refrigerator for a few hours The instruction manual says it can take 10-12 hours to make yogurt with skim milk. I'd say this was fairly accurate. So leaving this running overnight is one option. I usually just run it on Sundays, when I'm home all day. All sorts of things can alter the incubation time, from add-ins to starting milk temperature, so I find that it is better to just check on the yogurt periodically than to assume an exact number of hours will get the job done. Also, don't keep homemade yogurt longer than about a week, for food safety reasons. Please note: This could, indeed, be used for making non-dairy yogurt. You would want a non-dairy yogurt starter (there's one from Belle + Bella) and you'd probably need to seek advice elsewhere on the web regarding incubation time, thickeners, etc. I have only used this to make dairy yogurt. Anyway, the YM-80 seems to have all the features I need. I'm happy with the purchase and looking forward to several years (at least) of heavy use.

The best thing about this yogurt maker is the 7 little glass jars that come with it! I use them for all kinds of things, including saving the right portion of yogurt for the next batch. I just recently started making my own yogurt, and thought I needed a way to keep the temp evenly low so it cultures properly, so - another appliance. Another commenter said that they use a Pyrex round bowl instead of the jars, and since what I really wanted was Greek yogurt, and that needs to be strained, that was a better approach for me. So I ordered the yogurt maker, a glass bowl (could have gotten 3, with lids, for $12 at Kitchen Collection, but who knew?), and a greek yogurt strainer. Later I found I also needed a waterproof instant-read digital thermometer. The yogurt maker works ok. I found that the longer it cultured the better the product; 8 hours was the minimum. It's like a crock pot - you can't take the cover off while it's on or you lose the heat. But I also started experimenting, and now I make yogurt in the crock pot and oven. Heat 4 cups of milk at a time in the microwave for 7 minutes, then put it in the crockpot on high for about 30 minutes. Check the temp with an instant digital thermometer (I got a Taylor, here, after the candy thermometer I bought at the grocery store filled with water!) and make sure it's almost but not quite boiling. Take the insert with the milk out of the crock pot, uncover it and stir the milk with a slotted spoon to start it cooling. Turn on the oven to preheat to 170. As soon as it gets to that temp, turn off the oven but don't open the door. Stirring occasionally, let the milk cool to 110 degrees. If you use whole milk, a skin will form that you can easily remove with the slotted spoon before you start stirring. Stir about 1/2 cup of saved yogurt into the cooled milk. Cover and put in the oven. Close the door and turn on the oven light. Leave it for several hours - I leave mine for about 24 hours because I read someplace that longer culturing reduces the lactose. That's it. No need for a yogurt maker. But the jars are worth the price! If you make greek yogurt, the next step is to strain it. I do 8 cups of milk at a time; the yield is about a quart of greek yogurt when the whole process is finished, half gallon if you don't strain it to make greek.

I eat a lot of yogurt - I have been buying Fage at Costco and I can polish off a 1kg container (that's 35oz) in about 2-3 days. Even though I reuse the containers and recycle them when I can't use them anymore, I still worry about whether all the plastic I put in my recycle bin actually gets recycled. I have heard that a lot of it just goes to landfills anyway. So I wanted to make my own yogurt. I bought this particular yogurt maker because of the number of good reviews, and the price. It doesn't have a timer, and, like another reviewer, I like to have more control over the process. Having said that, I just opened up the lid of my first batch of yogurt and it is outstanding! I have tried making yogurt before: in the oven on low with the door open, with different fat-content milks, in my food dehydrator (it has a pretty precise temp control), and in a pan of warm water inside an ice chest. Nothing gave me yogurt - all I had was milk that tasted like it had a spoonful of yogurt in it. This batch is so good! I had intended to leave it for 12 hours, but I couldn't wait and just ate some after 8 hours and it's delicious. I'll leave the rest in for another few hours and see if it gets a little more tangy. Here's what I did: I poured 7 jars' worth of fat-free milk from a local dairy (not organic) into a large saucepan, added 1/2 cup (120ml) of dry, non-fat milk powder (I used Bob's Red Mill, a local company in Portland, Oregon) and heated this mixture to 185F degrees (85C). I let this mixture cool to about 95F degrees (32C) and added one jar's worth of Nancy's (another local company) non-fat yogurt. I mixed it well and poured it into the jars. I turned the maker on and tried not to hover over it! I did put the probe of my digital thermometer inside the compartment, next to the jars of yogurt and the temp was about 105-110F (40-43C) I thought the volume might be too much and the jars would overflow, but it all went into the jars and, like magic, I have yogurt! I read a blog last night about using some of your last batch of yogurt as a starter for the next batch and the blogger said (and I am paraphrasing here) he found that freezing a little of the previous batch to use as starter keeps the bacteria fresher and they work indefinitely. In microbiology terms, this makes sense - you just keep propagating the bacteria in the yogurt, but they can get "tired" if they have been in the fridge too long, and they can't do their buggy thing and reproduce like crazy. I probably eat enough yogurt, that mine will be ready for the Ironbacteria competition, but I will try the freezing thing if my yogurt comes out too runny. As with all my reviews, I will post an update after several months of use and let you know how the product is holding up. Update 5/20/2012: I am still making yogurt at least once a week from the same batch I started with and it still tastes good and is definitely not runny; the last batch was made from a jar that sat in the fridge for over a week before I had time to make another batch and the yogurt still turned out fine. I haven't had to try the freezing method. I am so happy with this purchase, I can't recommend it highly enough.

El producto es muy bueno, solo me gustaría saber dónde puedo conseguir más frascos cuando se rompe uno.

Product arrived in excellent condition. The only thing I didn't realise, was that it won't work on the UK electrics. If it had worked with our electrical system it would have been just what I wanted.

This product doesn't work in Singapore voltage and it shouldn't even be listed here. Questions & Answers was misleading stating it would work, but it was a total failure when it came as it is designed for 110V. I tried to contact the seller with no success.

I purchased this yoghurt maker only to find it will not work in AUSTRALIA. I contacted the seller who agreed for me to return the item. I printed out the sellers return label and went to the Post Office. At the Post office i was informed that it would cost more to return the item than I paid for it. Contacted the seller asking would they refund the postage charges. NO REPLY FROM SELLER, THEIR YOGHURT MAKER NO CONSIGNED TO GARBAGE BIN. BE AWARE.

I received my Euro Cuisine yogurt maker two days ago. I bought the milk and a greek yogurt with no additives to use as a starter. So yesterday I made my first bath. I was super easy. The user guide explains how to do it. So my batch finished last night and I put in the fridge overnight. This morning, it was like pudding. It was soooo delicious and creamy. I did not add anything to it to eat it. I ate right out of the jar provided. 10 out of 10 for sure. Do not hesitate if you want to make your own yogurt. I need to start make my own, sugar-free, no additives yogurt to try to heal an autoimmune disease I have. This makes it so easy.