Euro Cuisine YM100 Automatic Yogurt Maker, White

I recieved this bt ths is nt working

Store bought yogurt can contain all sorts of extra ingredients and preservatives that you may not want; also, the enzymes in many probiotic yogurts deteriorate and disappear over time (during shipping and while on the shelf). If you want to control what is in your yogurt, and willing to wait for it, this should work for you. Glass jars, and a timer with auto shut off make this a breeze to use and clean. It is not "automatic" in the sense of doing everything for you. Plan on spending about 20 - 30 minutes prep time for boiling milk, allowing it to cool, and mixing in the ingredients. After that, just pour the liquid into the jars, place them in the appliance and turn it on. The yogurt can be as thick or thin as you want; it depends on how long you "cook" it. When the timer goes off, the unit will shut down automatically. The instructions are clear and easy to follow. I would certainly recommend this to a friend.

Super sencillo de usar, excelente relación calidad precio. Llevamos más de 1 año haciendo yogur casero con esta maquina. Es muy práctica, uno lo prepara en la noche, se hace durantr la noche y al día siguiente lo tiene listo para enfriar y guardar en el refri para comer cuando guste. En la casa, ya todos incluyendo los niños lo usan. Y no generamos tanta basura de plastico cada vez que comemos uno ya que los envases son de vidrio y lavables (compre 8 envases más a parte y así puedo preparar una cantidad suficiente para la semana).

I bought this yogurt maker over a year ago, and it's still going strong. In terms of product durability, the only thing that has "broken" are the little rubber foot pads at the bottom have fallen off, but a dab of superglue fixed that quickly. I've been making batches of yogurt back-to-back in this baby, and I love how quick the setup is. I usually start a new batch late in the evening, so that it can incubate overnight and be done by the time I'm up in the morning. I take one little jar of yogurt from my last batch and scoop it into a pot, then use the emptied jar to measure out six more jarfuls of milk into the pot. Stir the pot well with a ladle, then ladle into all seven jars, stick the jars in the yogurt maker and put the big plastic cover on, set timer, press the red button and go. In the morning, I lift off the plastic cover (you'll need to be a little careful here, there will be lots of water condensed on the inside of the cover, and you don't want that dripping into your yogurt), cap all of the bottles with the provided lids, and stick them in the fridge to cool. Yogurt is done! The yogurt I get is never as thick as the store-bought kind that you can stand a spoon in, but I'm ok with that. My yogurt is a little viscous but still liquidy, kind of like cake batter. You'll need to play around with the incubation time to see how long you'll need to get the tartness and viscosity you want. For me (California Bay Area weather), if I use whole milk straight from the fridge, I incubate for 11 hours for a slightly tart, slightly viscous yogurt. You can go as low as 9 hours if you don't want it very tart but still viscous. For 2% milk (again straight from the fridge), 10 hours for a tart, viscous yogurt. I've tried 12 hours with 2% milk before, and it came out completely watery. So again, keep trying different times. If you want your yogurt thicker, you can try heating the milk first. Measure out six jarfuls of milk into a pot (don't put in the yogurt starter just yet), and heat it for half an hour. Don't boil it, you want just under simmering. Then cool the milk to room temperature, and warm the yogurt to room temperature. Once both are ready, scoop the yogurt starter into the milk, mix, and ladle into the jars, etc. The heating denatures the fat proteins and spreads them out into longer strands, so that your yogurt has the fat more evenly distributed for a more even network that binds better for thick yogurt. Higher fat content in the milk will make thick yogurt easier to get. Don't expect store-bought thickness if you don't plan to add gelatin, like they do. I've only made plain yogurt, since I'm not interested in sweetening mine, so please keep that in mind. My roommate likes stirring in spoonfuls of jam right before eating, though. I also never bother with pre-heating the milk (too much trouble, and I'm lazy). There are lips in the jars that are hard to clean out with a dish sponge, so I let the jars soak for about 15 minutes to get the extra yogurt to dissolve, then rinse them out and wash. The provided lids are definitely not leak-tight, but the jar opening is a standard size and I've found that lids from spaghetti sauce jars fit perfectly, and are much more leak-tight. Want more bottles than just 7? Like other reviewers have said, the larger baby food bottles are the perfect size. Also note that when the yogurt maker is done, the beep is very subdued. You can hear it if you're listening for it and you're not far away, and it beeps several times, but it's not loud enough or high-pitched enough to be attention-grabbing and bring you out of that game that you're getting really into. It's more of a reminder than an alarm, and it's about half as loud as my microwave's beep. Great product, and I highly recommend it if you're willing to play around with it a bit. The routine I've settled into is quick, easy, and requires very little cleanup. I'm very pleased with my yogurt maker!

No es primera vez que compro este aparato. Me gusta la calidad del yogurt, porque temperatura es constante , no depende de la temperatura ambiental, y con timer puedes escoger régimen de preparación.