Euro Cuisine YM80 Yogurt Maker

SKU: EURO CUISINE:YM80 Categories: , ,

Description

This is the yogurt maker I use and love. It allows me to make all types of yogurt. The most common one I make is raw milk yogurt. It makes the creamiest and most decadent yogurt that has lots of probiotics and enzymes and a layer of cream on the top. Recipe below.

  • You can enjoy making your favorite flavor, made fresh at home with little fuss and preparation. The entire process takes between 6 to 10 hours.
  • The yogurt maker includes seven – 6oz glass containers allow for making up to seven different types of flavors.
  • It comes with an on/off switch and light indicating the unit is working
  • Glass Jars are dishwasher safe
  • Three-year warranty and BPA Free
  • The timer on the side marks the time when yogurt will be finished cooking.

This is also an easy way to pack a jar of yogurt for a yummy lunch or snack. I love to add a scoop of homemade preserves on top for a quick and easy dessert.

Check out our yogurt starters! 


Raw Milk Yogurt Recipe

Raw milk yogurt is one of my very favorite yogurts. I love the little layer of cream on the top and the soft curd underneath. Raw milk has such a wonderful flavor and the texture is smooth, creamy, and comforting to eat. If you have access to raw milk give this recipe a whirl.

The powdered milk is added to allow the raw milk to thicken without heating it to a high temperature. Most yogurts heat the milk to high temps to allow the caseins to form a thick curd then the milk is cooled down and the yogurt starter is added. With raw milk you want to keep the beneficial bacteria and enzymes intact, so adding a little powdered milk does the trick to thicken the milk.

Equipment

  • Yogurt Maker

Ingredients

  • 42 ounces of raw milk
  •   7 tablespoons of powdered milk (helps the milk to thicken)
  • ¼  teaspoon of powdered yogurt starter or 2 -1/2 tablespoons of already prepared unsweetened yogurt

Instructions

  • Place raw milk in a medium saucepan.
  • Whisk in powdered milk and heat raw milk over medium-low heat to 110 F°. Whisk or stirring constantly.
  • Once the temperature is reached remove from heat and whisk in the yogurt starter. This spreads the good bacteria throughout all the milk.
  • Make sure it doesn’t get above 110° F so it doesn’t kill the enzymes and vitamins present in the raw milk.
  • Place milk in yogurt jars without lids and incubate in your yogurt maker for 6 1/2 -7 hours. A consistent, luke-warm temperature is paradise, for all the good bacteria and promotes their growth.
  • Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a couple of hours. As the yogurt cools it will get even thicker!

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