Euro Cuisine GY4 Yogurt Maker Accessory, Silicone Plastic, Clear

hago unos youres deliciosos con este aparato, se los recomiendo

I've been making yogurt every week for four years with the Euro Cuisine YMX650 Yogurt Maker. Each batch turns out firm and smooth, with no whey (liquid) in the jars. I find that the second tier provides a time-saving way to make two batches quickly. Because there have been quite a few reviewers who experienced difficulty with the second tier - I thought I'd post my process. I hope this helps, and good luck with your yogurt. * I use 49 ounces of whole milk with 2 TABLESPOONS of plain Greek yogurt as a starter for each 7-jar batch of yogurt. * To prepare the mix for the yogurt maker; USING A COOKING THERMOMETER, I gently heat the milk to 182° f for 2-3 minutes stirring periodically. I then cool the pot of milk to 104°-105° f. Next I mix 1/4 cup of the cooled milk into the yogurt in a separate bowl to temper it, then gently stir that mixture into the rest of the milk and skim off any foam that develops. Finally, I pour the milk/yogurt mixture into the jars and wipe off any drips. * When processing a single 7-jar batch - I put the jars into the COLD yogurt maker and let them process for 6-hours. Since the yogurt maker heats to a steady 120° f, more time than that causes the whey to separate from the curd and leaves the yogurt cracked and watery. * When processing both tiers (14-jars) - I PREHEAT the yogurt maker, put a warm towel on top then cover the towel and the outside of the top tier (only) with a soft insulated "cooler" bag to keep the heat in. The top layer is slightly cooler than the bottom at about 114° f. Because I can't make all the jars at once, I put the first batch of jars in the TOP layer. I re-warm the towel and replace the "cooler" bag on top while I work on the rest of the jars. (It takes me about 10-minutes to get the second batch mixed and in the jars) I put these jars on the bottom layer, check that the towel is still warm and the cooler bag properly in place. After processing 3 1/2 hours, I switch the jars from top to bottom, re-heat the towel and replace the "cooler" bag on the top tier of the yogurt maker. I then process the yogurt for an additional 3 1/2 hours. A total of 7-hours. For me, using this method, the yogurt from both tiers comes out firm and creamy.

I can't say enough about this machine. I had to purchase an extension from this company to be able to make more yogurt. It is very easy to use and it does the job every time. Since I bought it, I have been making yogurt every 4 days. Even without sugar the yogurt is not as sour as the store bought one.

This actually works really well and I am able to double my yogurt production. There are a few tricks though. First of all I use it with the Euro Cuisine YM80. I use a combination of the jars that come with the yogurt maker and Kamoto jars I purchased off Amazon. As a side note, the non-Euro Cuisine jars work great. You should know though that the Kamoto jars do not fit in the holes on the second level of the yogurt maker but, instead, sit on top of the holes. Not a problem for me though. I followed the advice of the other users and switched the yogurts to the other level mid way. When I took the temperatures of the first and second level the second level is about 20-25 degrees Fahrenheit lower (That's why the recommendations are for you to run it for a couple hours longer). By the 5 hour mark the second level is definitely firming up, however, at a much slower rate than the first level. When I took the temperatures on the first level the outer jars were around 113-118 degrees F and the middle jar was 129 degrees F. The upper level jars were consistently around 91-92 degrees F. I tried it with and without insulating the top level with towels or tea cosies, and for me, there was no difference temperature wise. Another thing to know, but that is not a problem for me, is the lid of the yogurt maker dips in the middle and the condensation likes to move there, so I just take the lid off occasionally and shake out the water. This second level has made life much easier and can now make a weeks worth of yogurt at a time. I would definitely recommend it if you find yourself making yogurt more often than you'd like and would like to double your production.

Just used this product for the first time. After reading other reviews, I decided to put only six jars in the top tier. I left the center spot open so more heat could enter the top tier. It worked! After 9 hours, the yogurt was set in both top and bottom levels. The yogurt in the bottom level was a bit firmer than the yogurt in the top tier. I put bottom tier yogurt in the fridge, moved the jars from top tier to bottom level and set the yogurt maker for another 2 hours. Perfection. You could probably skip the additional 2 hours if you like softer yogurt.