Before I rate this product, do you have to pour it in slowly and let it sit? Each time I use it the "thick" yogurt slowly runs through. No work.
1880602
I used homemade yogurt and had to empty the container once to ensure the yogurt cheese wasn't sitting in liquid. I didn't throw out the whey I used it when I cooked polenta.
1880603
I don't know what to tell you. It works just like that for me. How thick is your yogurt when you put it in?
1880604
The thick yogurt should stay in the fine mesh insert and the liquid should drip through into the the solid box. It will take a while. Then you should only use the white yogurt that remains in the mesh part and discard the liquid that has drained through into the solid box.
1880605
I find that I have to let the yogurt cool in the fridge overnight before I pour it in the Donvier. Then I let it set for several hours (no bumping) in the fridge again, depending on the consistency I'm going for. Usually the whey in the bottom is cloudy, but not thick. If it is thick, I just call it "pourable yogurt"! It does make a difference what culture you use as well. I buy a good quality plain yogurt and only use my saved plain greek yogurt about three times before I use the store-bought again.
856786
I used the same exact products and here I am trying to figure out why this second batch in my new yogurt maker is grainy, bitter and even adding 2 tsp vanilla doesnt seem to help it. The whey was all seperate when I removed to the fridg so sorta though oh oh! Im even using a termometer and follow all the directions but now thinking even tho it didnt boil maybe it was to hot. A real science to this after all.
103984
I agree with you. It should be three times bigger. However, yogurt takes a long time to create and Greek yogurt even longer. You have to decide if it's worth the trouble or keep looking for a way to make bigger batches. I have read that some people make yogurt in slow cookers. But then, you need a really big strainer for Greek yogurt.
977101
I put about 10 drops in a large container, stirred it very well and left it to sit for a day or so, and didn't have any problems (and I'm normally very sensitive to lactose). It did not change the consistency of the yogurt, either.
1338264
Yes...the longer you drain it the thicker and tangier it gets. I also add about 1/3 cup dry milk as milk heats up. That also will create thicker yogurt. I've never had runny yogurt with the Dash. Love it.
907586
Not sure I see a question here... I just follow the directions on my packet of cultures which says to heat the milk to a higher temp and then cool it down to about 120 before adding the cultures or some of the yogurt from a previous batch. Also, if you add some non-fat milk powder it boosts the protein and gives you a thicker product.
757944
You are absolutely right, I'm having the same problem with the curdling. The instruction manual says to boil until the yogurt "runs up the side of the pot." I think the euro cuisine yogurt maker is baking the yogurt at too high a temperature. My old Salton 5-jar maker kept the yogurt just warm, not hot. The new one, when you remove the jars, the bottom is really very hot. I have no fix for this except to say that I am extremely disappointed with this yogurt maker and I think euro cuisine has a problem with these models.
1456559
Hi, Craig. If you use the yogurt as "regular" yogurt, you get what you put in, so 5 cups milk = 5 cups yogurt, minus a tiny bit of evaporation. How much you get after draining depends on how long you drain it and how thick you want it. I usually don't drain mine, but when I have I'd say draining about 1/2 to 2/3 cup off provides a good "greek" consistency (meaning you'll get at least a quart of "greek" yogurt). I sometimes add a couple of tablespoons of nonfat dry milk - AFTER heating and cooling, WITH the culture or a tablespoon or two of the last yogurt batch - to thicken the yogurt without losing volume. Hi, Craig. If you use the yogurt as "regular" yogurt, you get what you put in, so 5 cups milk = 5 cups yogurt, minus a tiny bit of evaporation. How much you get after draining depends on how long you drain it and how thick you want it. I usually don't drain mine, but when I have I'd say draining about 1/2 to 2/3 cup off provides a good "greek" consistency (meaning you'll get at least a quart of "greek" yogurt). I sometimes add a couple of tablespoons of nonfat dry milk - AFTER heating and cooling, WITH the culture or a tablespoon or two of the last yogurt batch... » Read More Hi, Craig. If you use the yogurt as "regular" yogurt, you get what you put in, so 5 cups milk = 5 cups yogurt, minus a tiny bit of evaporation. How much you get after draining depends on how long you drain it and how thick you want it. I usually don't drain mine, but when I have I'd say draining about 1/2 to 2/3 cup off provides a good "greek" consistency (meaning you'll get at least a quart of "greek" yogurt). I sometimes add a couple of tablespoons of nonfat dry milk - AFTER heating and cooling, WITH the culture or a tablespoon or two of the last yogurt batch - to thicken the yogurt without losing volume. « Show Less
2003430
When I boil the milk, cool it down to the needed temp, then add the culture (from a previous batch I made, or store bought Greek yogurt), then the yogurt comes out thicker and more tart. When I just heat the milk a little to the needed temp then add the cultures and into the machine, it's very creamy and not at all tart, even after 12 hour cycle. its also runny, like thick drinking yogurt. I like it this way. a lot. Seriously, no store has yogurt this perfect.
2159694
No the container it not to be put into any water.just wash it with a clean wet towel.The insert and the lid is washed in warm soapy water and rinsed and towel dry.Follow directions and you will have excellent thick yogurt. I use the Greek yogurt for starter. I use mine twice a week.I eat yogurt everyday now.
921339
I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving this new addition to our diet :) I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving... » Read More I used the YM9 to make quark and it worked great! I took a quart jar and filled it with buttermilk. It works best if it is room temperature, but don't warm it up too much, then it gets gritty. I left it in the yogurt machine for about 8 to 9 hours (think it can stay in there longer too), and used a knee high stocking to strain it. Let it strain for a while if you want it thick, or just a few minutes if you like it for mixing with fruit or spreading on bread. I have a friend staying with me from Germany and she said that it is just like the quark she gets at home! My kids and I are loving this new addition to our diet :) « Show Less
2138408
I like the taste of my own yogurt much better and I put fresh fruit in it after making it. Not to mention that I KNOW there are no artificial ingredients such as thickeners in it and it is indeed cheaper to make my own. I have made at least 10 batches now. Only once was one jar runny. I use one jar as a starter for the next batch. I love my machine.
338192
The strainer is only used if you want a thicker, "Greek" style yogurt. You can opt to not use it and just eat the yogurt as is, with the whey.
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
1964506
No! I thought you could use it as that, but it is really just like an instant yogurt and doesn't even taste that good. Just get the yogurt starter in the boxes...I know they are expensive, but better than wasting money on this product. If you want to save money just use some of your last batch to get the next one started.
189615
I had to do even 2 more hours after that but it never made the yogurt a solid consistency it was still very loose. I was not happy I never used it again.
1932536
Yes, it is very important to heat the milk first, as the yogurt maker simply holds it to the temperature that it has been cooled down to, what I do is, I heat the milk in a double boiler, have more control that way, and won't burn the milk, you will also need to stir it to keep it mixed up, aslo, I do add about 1 cup of powdered milk to it so it is thicker when done. I use the included thermometer to moniter the temp, then when it gets to around 180 degrees, I move it over to the sink that I have filled with ice water, I use the reusable icecubes and rainwater that I collect for the cool down water, it needs to be cooled to 120 degrees, then, I pour about 1 cup of the cooled down liquid into the culture that I saved from the last batch, then when dissolved I add it to the rest of the milk mixture, then after it is in the yogurt maker I leave it for about 8 hours, this has worked very well for me for quite a long time, I have been doing it for so long now that I just automatically do it the same way every time, there a so few steps, it is so fast. I hope