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 bought this so that I could still have yogurt during these shelter in place times. I was a bit dubious if I could pull off a coconut milk yogurt since I have no idea what I'm doing. I tried to make yogurt in an Instant Pot that didn't have a yogurt setting (due to air frying in its place), and that was a sorry disaster. This EuroCUisine is defintely the way to go. IMPORTANT: You don't just take a spoon of magic yogurt powder and stir it with coconut milk and then pour that liquid combo into the EuroCuisine jars and turn on the Eurocuisine machine and walk away. It's WAY MORE COMPLICATED THAN THAT, AND ALL THE HARD PART COMES BEFORE YOU GET TO USE THE EUROMACHINE. All this machine is, it's a heater that has a temp that's right for incubating yogurt and a timer that shows how many hours (not minutes) have elapsed. That's it. So, before you get to use the EuroCuisine, you have to make a concoction using a saucepan on a stove and a thermometer and yogurt starter and that sort of thing. None of the stuff you need to do the tricky part comes with the Euromachine. WHAT I DID: I bought a yogurt starter on Amazon that would work with vegan yogurt. I followed the directions on the vegan yogurt starter packet for the temperatures that the coconut milk in the saucepan had to be heated to (and not above or you kill the magic yogurt bacteria), etc. Sadly, even that's not enough info though. I researched online and found out that to make thick and creamy coconut milk yogurt (as opposed to watery yogurt soup), I needed to add a little maple syrup and a little agar powder at just the right time to the coconut milk in the saucepan so the yogurt starter has what it needs to work best. In other words, if you want to do coconut milk yogurt you need to research online because timing & temperature is everything re when to add the agar powder and when to add the maple syrup verses when you add the yogurt starter. ALSO IMPORTANT: It's all easy once you noodle it out, but you have to take the relevant info off the yogurt stater packet, the relevant info re maple syrup and agar powder off the web, and then the eurocuisine has its own operating instructions, none of it rocket science but it requires a bit of thinking and organization beforehand. Because I used cocounut milk, I use the EuroCuisine for around 13 - 14 hours and after being in the fridge overnight it WAS PERFECT thick and creamy and tasty. I was in shock it was so good. Re the coconut milk, I used enough unsweetened coconut milk, mixed with one small can of unsweetened coconut cream, that all together would fill all seven EuroCuisine jars. Each jar holds about 2/3 cup, fyi. I also bought a thermometer for hot liquids on Amazon. I used that to make sure that I met the temperature requirements on the yogurt starter packet. Can't be too hot and can't be too cold. THe reviews about the jars having lids that don't close perfectly are true. The Eurocuisine jars are good jars to make the yogurt in, they are good jars to store in fridge, but if you were planning on packing a lunch, then you'll need to use a different glass jar with tight lid for taking in lunches (I bought those lunch jars off of Amazon too, I think they were meant for taking baby food but hey at least the baby food lids are pretty colors). The reviews about the Eurocuisine lids not being the best to keep clean probably true too, but I'm not too nervous about it, I just let it dry extra long on the counter. If I start to see mold as some reviews worry about, well then I'd just transfer into the baby jars sooner. (You don't use the Eurocuisine lids on the jars when you're making the yogurt fyi, they're just for storage anyway). The reviews talking about the shape of the glass jars not being super user friendly for cleaning also true, but that's an easy fix - just soak in water for an hour and then the glass parts of the jars rinse clean pretty easily. SO that's it! Happy yogurt making!

Here is the review I was looking for when I was searching for which yogurt maker to buy: first off, I'm not affiliated or incentivized in any way. I wanted a yogurt maker that didn't heat the yogurt with plastic lids on them. This fit the bill. You do not use the lids to actually make the yogurt. The lids can slide to display a number of choosing, which great because I set it 7 days from when I make the yogurt. The lids are not dishwasher safe. The jars themselves are glass. They are dishwasher safe. There is a little curve at the bottom which other reviewers have noted can be hard to clean but all you need to do is get a silicone bottle brush and they clean with ease. I've now made excellent yogurt three times so can honestly review this. It's easy. It works well. It's been worth the money. You don't have to overthink it - just take your milk of choice, and heat in a pot until 180 degrees. I take one of the yogurt jars and fill it 7x into the pot so I know exactly how much milk to pour in. You don't need a candy or fancy thermometer, any one will do. After it's 180 degrees, cool to 110 degrees. Then mix in about a tablespoon of yogurt. You don't need to buy fancy cultures to make yogurt, you can just throw in a bit of any existing yogurt. You mix. Then distrube to the containers and put in yogurt maker. I've found 6 hours is a good amount of time for a nice thick yogurt. If the display is lit up and showing an hour count - it's on and working. After, you cool in the fridge for a few hours. Ive not made sour Greek style yogurt yet, which would take a lot longer. I prefer the milder taste. This time I added some heavy cream to the milk when heating and it creates cream on top yogurt. I did 10 hours overnight and it's thick and lovely. I do recommend for those looking for a simple yogurt. Will not cure for 36 hours for some people who wanted a special strand of culture. Shuts off at 15 hours or so.

I grew up in France, and we eat a ton of yoghourt. Your basic French yoghourt is relatively cheap (it's a staple), a little firm but not too much (I like mine on the firmer side), silky and a little tart. Unfortunately, those are hard to find in the US. They're either too runny, or thick ("Greek"). Most importantly, they cost a fortune, which isn't good when you eat as many as I do. Enter this machine. I chose this one based on my sister's experience (she bought a few of them before finding this one and loving it). It's cheap, works perfectly well, no hassle, and has all the required settings: - Timer with 1hr increments - Auto-stop after timer has run out - There's a dedicated space to keep the lids - Space for 6 regular jars So how do I make them? It's incredibly easy, and only takes 3 minutes. 1) A little over 1L of 2% milk (maybe 36-40 Fl Oz?). Pour it in a pyrex container, 2 mins in the microwave (right out of the fridge). No need to reach a specific temp or let it cool. 2 minutes and you're good. 2) Mix 5-6 tablespoons of powder milk (I use whole) and one packet of starter (I use the Yogourmet Freeze Dried one) 3) Slowly pour a little milk while whisking energetically, making sure that all the powder is dissolved, then pour the rest and give it a little swirl. 4) Pour in the jars (don't put the lids on them) 5) Set the timer for 10 hours. 6) Put the lids on the jars and put in the fridge for at least 8 hours. Tips: - Powder milk is optional but helps make them more firm. - The longer you leave them, the more tart they will be. How long you need to leave them also depends on ambiant temperature in the kitchen. I've found 9-10 hours to be the sweet spot for me, but you may need to experiment a little. - If your kitchen is cold (mine has some cold drafts and isn't heated), cover the machine with a warm cloth (I normally use a baby fleece blanket, and a rubber pad under the machine in the winter). This has made a world of difference - now that I do this, my yoghourts are a lot more firm than they used to be. - It's ok if they stay in the machine for a couple hours after the timer has stopped. Just don't leave them there too long. - Try leaving a couple of vanilla beans in the milk for a day before making your yoghourts. Yum.

This is a well thought out machine. It's so easy to use and if you follow the easy instructions it has consistent results.

This is an excellent product that works well. I'm happy with the purchase, although I have a few quibbles: - The digital display can't be read if you are standing above the maker sitting on the kitchen counter. The display screen is recessed in the case, and the numbers are not visible until you bend down and view the display at the same level. - The containers only hold six liquid ounces, which makes for smaller portions of yogurt than I would prefer. Eight ounce containers would be preferable. - The plastic cover has an inner ridge that holds moisture during the "cooking" stage. That makes clean-up and drying a bit more difficult than it should be. I'm glad I spent the extra money to get this model: The timer and auto shut-off are worth the cost. And the upper cover permits me to keep the lids with the batch while the yogurt is processing - that's a nice touch that shows good engineering. Overall, the maker seems to be generally well-designed and properly constructed. It looks good on my counter. For this maker, I've found a few techniques that yield superb yogurt: - Use 2% milk and a half of a can of condensed milk. Don't bother using any powdered milk. - SLOWLY heat the milk to 190 degrees and hold at that temp for about ten minutes. It should take 15 minutes or so to reach 190. Stir gently every minute or so, but don't try to scrape up any solids that may stick to the bottom (that residue will form lumps in the finished product). - SLOWLY let the milk cool to 110 degrees. I set the pan on the counter rather than using a water bath. - Mix in your starter yogurt gently, then pour the whole batch through a strainer to ensure the yogurt has been mixed in. - Skim the mixture with a spoon to remove the foam that formed on the top. - Fill the jars, put them into the maker, and set the timer to 12 hours. - If the twelve hours ends while you're asleep, the yogurt can wait for another few hours until you get up and put the jars in the refrigerator. I've found that twelve hours of "cooking" followed by four hours of waiting for me to get them refrigerated has no adverse impact on the final product (smooth, rich, delightfully tangy, approximately the consistency of Greek yogurt).

Simple to use. I just made my first batch of plain yoghurt 😀

The device works OK. It does get a little hot on the bottom of the jars (causes graininess) but I think all the incubators have that issue. My main complaint is the lids and jars are so annoying. The jars have a smallish rim, and the bottom has a funky curve, causing difficulties to eat from and clean. The lids are a pain. The date mechanism holds water, they are not dishwater safe and THEY LEAK! One jar got knocked over in my frig and leaked, what a mess that was. Would I buy again? No. Actually, I would return it if I wasn't outside of the 30 day return period.

I chose this brand partly for the glass jars. Many makers come with plastic jars or tubs. ( As C. Li and Donna Mom note, these jars have a hard-to-clean groove around the bottom--but that's what tiny stiff brushes are for.) If you hate the jars, the 7 qt Pyrex bowl many people use instead is only a few dollars. I chose the slightly pricier YMX650 for the longer, 15-hour timer, the flattish top (for parking lightweight things on), the automatic shut-off, and even the digital controls (mechanical controls are so shoddy these days, even the digital junk seems slightly better). The plastic cover is sturdier than it looks; when I dropped it on a tile floor (not on purpose!), it landed on one edge and bounced without cracking. Every yogurt maker I looked at was made in China. I suspect they're all made in the same factory, with the same working parts. This brand has a good track record, but so do a few others. If another model or brand strikes you as a better fit, who am I to tell you what to buy? The Euro Cuisine YMX650 Yogurt Maker draws only 13 watts, about the same as a good light bulb. It insulates well enough that you can leave the yogurt in the machine after it turns off and get a free hour of heat. As far as I can tell, all yogurt makers of this type are simply plastic enclosures with a heating element inside. Any temperature sensor is under the plastic bottom getting an indirect reading. It's not perfect, but with a bit of tweaking it works well, and is probably as good as it gets for under a hundred bucks. If you insist on real temperature control, you're going to need to drop $150 on the Brod & Taylor Folding Proofer. ( If your yogurt maker is heating to 130 degrees, no amount of tweaking will work because your unit is defective. Return it immediately for a refund or exchange.) These simple heaters sometimes heat unevenly. Reviewer A puts a few paper towels under the jars for insulation. I didn't want insulation so much as moderation; the bottoms of the jars were a little hot--115 degrees, but the tops of the jars were a little cool--100 degrees. I had used a water bath in my (unsuccessful) attempts to make yogurt without special equipment, so tried pouring about 1/2 inch warm water in the bottom of the yogurt maker, where the jars sit. This works like a charm to even out the temperature to about 108 degrees. It does evaporate some, adding to the water vapor the yogurt alone generates. Others have had problems with condensate dripping into their yogurt, but I've found the water all drips down the outside. ( It dribbles out the join between cover and bottom and puddles under the machine where you won't see it. It does this without a water bath, too, so make sure to use it on a water-resistant surface.) Although the temperature is uneven without the water bath, it hasn't drifted after dozens of uses, so it seems like it will last for years. We'll see. Also, it has stayed between 104-112 degrees (with water bath) whether the room temperature is 60 (winter) or 80 (summer), so maybe the temperature control is better than I thought. If you are lucky enough to have one of those ovens that culture yogurt perfectly overnight, you can skip this purchase. (I have to laugh when people brag that they don't need to waste $40 on a yogurt maker because their $3,000 oven can do the job.) Nobody I know has an oven capable of maintaining 105 degrees Fahrenheit for hours at a stretch. By turning my 20-year old oven on for two minutes every twenty minutes I can keep it between 90 and 120 degrees--not really a practical method. ( If you have one of those magical ovens, treasure it.) I use this to make the unsweetened soy yogurt I prefer. Since WholeSoy went belly-up I've been forced to learn to make my own. It took a few tries to get it right (commercial vegan yogurt didn't work as a starter). Since I've been using WestSoy Organic Unsweetened Soymilk, Cultures for Health Vegan Yogurt Starter and a water bath, I've made dozens of batches without a single flop. I've been adding a tablespoon of cashew butter to a quart of soy milk for a decadent taste without the expense and blender use (I don't own one) of Miyoko Schinner's cashew-heavy recipe . That's all I use for thickener. I culture it for 10-12 hours for good, tart yogurt.

Buen dia. Excelente maquina trabaja muy bien

Excellent product

Exactly what I was looking for! Easy to use, makes perfect yogurt. Love it!

Produto muito bom!

Do not buy this product!! On the first use all lids melted, buckled and warped! Unbelievable, do not believe all the reviews! They also wanted me to return it to the United States!! Thank you to Lydia at Amazon who has cleared it up and quickly and efficiently got me my refund and I do not need to return such a faulty yogurt maker all the way back to the States.