Euro Cuisine YM80 Yogurt Maker,White 9.6 Inch

YM80 suits my needs perfectly. 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 bowl3) 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 mixer5) 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 jars9) 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 mixer10) Distribute the milk/chocolate mixture into the jars on top of the cherry syrup11) Put the jars into the yogurt maker and turn it on12) Shake one or two jars periodically (wait at least 5-6 hours before doing this) to see if the yogurt has set13) Once the yogurt has set, put the lids on the jars and put them in the refrigerator for a few hoursThe 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.

Flawed. I was initially very happy and experience as a teacher. Do not go by this instruction book alone because they don’t tell you enough. I was very careful warming my milk, but I didn’t know it should take an hour and a half. As slowly as I warmed it, it’s still separated the proteins, and basically ruined the entire batch. I learned troubleshooting after.The jars are nice quality but difficult to clean. I did not understand before I purchased this that I would have to process the milk for several hours and then put it in the yogurt maker, jars, and again process for several hours. Yogurt maker I used to use, after adding room, temperature milk, yogurt maker did everything.I used my candy thermometer and was incredibly careful warming my milk and still it was damaged.Learning after this mistake, I’ve learned that part of the problem was the yogurt maker, because not all of them require processing the milk before. Especially pasteurize filtered milk.

Always reliable. Always great yogurt. I have used the Euro Cuisine yogurt maker for 8 years and liked the simple way it made a great tasting yogurt. No problems. always reliable. This purchase of a second Euro Cuisine was a gift to my daughter. She has had the same experience.