EuroCuisine Automatic Yogurt Maker With 7 6OZ. Jars - EuroCuisine YM100
by EuroCuisine
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Category: Kitchen
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Product Summary
Manufacturer: EuroCuisineBrand: EuroCuisine
Model: ym100
Color: White
Product features:
- Model No.: YM100
- Capacity: 7 jars.
- Origin: China
- Width: 9.5-in.
- Height: 6-in.
- Euro Cuisine Yogurt Jars - Set of Eight
- Tribest Personal Blender PB-100 (No grain Attachment)
- Vita-Mix 1300 TurboBlend 4500
- Euro Cuisine Thermometer
- Euro Cuisine 2qt Yogurt Maker - Electric
Kitchen and Housewares Reviews of EuroCuisine Automatic Yogurt Maker With 7 6OZ. Jars - EuroCuisine YM100
Customer Review: "Maker"? (Requires far too many steps...)
Summary: 3 Stars
This is not really the "yoghurt maker" I thought it was, it seems more like a bottle warmer. One still has to very slowly heat milk in a separate container, to a certain narrow temperature range, then let it cool to a specific temperature, before gently mixing in the previously measured portion of yoghurt in with the moderately cooled milk. After which point, one must carefully pour the newly mixed and cooled milk into small-ish glass bottles, and place them in the "yoghurt maker". The Pièce de résistance is to place these glass jars into the "maker", and to dial in the number of hours based on type of milk, and light the red light, so that YOU know when the unplug the lovely "maker". What's the point?
Human Yoghurt Maker:
"(In a pot) Heat milk to between 180 and 200 °F. Heating the milk is done for a few reasons. First, to sterilize/pasteurize the milk so that the yogurt bacteria/culture has a hospitable place to grow in. It is not desirable to incubate contaminating bacteria that might be present in the unsterilized milk. Heating should be done even with pasteurized milk to help make a smooth thick yogurt. Heating the milk also helps stop the whey from separating out quite as much. You must then cool milk to 115 °F and add yogurt culture. (If the milk is too hot it will kill the yogurt bacteria.) Stir in yogurt culture gently until dissolved. Hold temperature at 105 to 110 °F (in oven or blanketed thermos) for approximately 8-10 hours. This allows your ""good"" bacteria to grow. .... Finally, you must refrigerate the processed yogurt for at least two hours. Refrigeration help slow the continued bacterial growth. If yogurt is not refrigerated it will become sour."
More EuroCuisine Automatic Yogurt Maker With 7 6OZ. Jars - EuroCuisine YM100 reviews:
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Description of EuroCuisine Automatic Yogurt Maker With 7 6OZ. Jars - EuroCuisine YM100
EuroCuisine YM100 EuroCuisine Automatic Yogurt Maker With 7 6OZ. Jars.Kitchen and Housewares
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