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Question: What is the incubation temperature of your machine while it's in powered? Mine goes no more than 95 degrees. I'm wondering if it's defect.
Document: Works well - does make a faint buzzing noise but, that is a reminder that it's plugged in and working which I might otherwise forget. Temperature regulation is good, mine keeps a steady 110 degrees. The inner plastic bucket is tricky to grip when trying to lift a full container out of the heating jacket, that's about the only downside.Strainer bag works well; if you let it hang for about 5-6 hours about 5 cups of whey drains out and the &#34;yogurt cream cheese&#34; that's left in the bag will peel away from the cloth in one big piece for removal, easy.
I just purchased this yogurt maker and followed the directions using raw milk and to my surprise and delight, I made it perfectly.I Heated the milk to 180 degrees, let it cool down until it reached 110 (incubation temperature) degrees and added my culture (Dannon plain) to a cup of the warm 110 degree milk, whisking it around until fairly smooth (you will have some little lumps). I then put it back with the mixture, placed in incubator, and presto it came out fantastic. I took it right from the incubator and gently put it in the refrigerator for 8 hours like the instructions say.I am amazed, I actually did it perfect the first time.
Does NOT MAKE 24 hour yogurt.Overheats within 8 hours, and I mean WAY OVERHEATS, to like 160 degrees.There is obviously NO TEMPRATURE CONTROL. They just designed it so that HOPEFULLY it won't overheat if you turn it off fast enough.I'm guessing that almost all yogurt made with this item is sterile.This machine is a rip off, given that it it nothing but a cheap plastic container, and a .25 cent heating element.The thing can't cost more than a dollar to produce.
I read a lot of reviews before deciding to purchase this yogurt maker. I've been using it for a couple months now and make at least 1 or 2 batches of yogurt every week. It's been fantastic. I noticed a few complaints that it only heats to 90 something degrees. I tested this out before making my first batch of yogurt. Sure enough, those complaints were correct. However, I believe they must have been doing something wrong in their recipe, because every batch I have made has been perfect. When you put the milk+yogurt culture in the Euro Cuisine at 110 degrees (per yogurt making directions) the machine keeps it warmed to that temperature.
Since I buy pasteurized milk, I'm not worried about bringing it to a boil (if you buy raw, you may want to. )2 quarts milk (2% or whole) (I go for organic or buy mine at a local dairy, because the quality does make a difference)3 cups powdered milk1 packet Yogourmet yogurt starterWarm the milk in the microwave for 3 minutes (3.5 if your microwave is weak.) I do it in 2 batches with my big Pyrex, and add the second batch after mixing in the rest.
I'm terrible at heating milk on the stove without scorching it, so I use the microwave. I have never had any trouble at all, and my yogurt comes out thick and rich like sour cream, without the astringent quality of commercial Greek yogurt. (The Greek yogurt we used to get at the greek resto that came from Greek markets in Chicago is very similar to mine.) This way, I don't have to worry about taking temperatures with the enclosed thermometer, or waiting until the milk is cool enough. In less than 10 minutes, I've got the yogurt culturing.
The "timer" thing they advertise is a bunch of numbers stamped on the edge, and a tick on the lid; you rotate the lid to align the tick with a number, and it's up to you what that number means. You still have to go and turn it off, else it goes on indefinitely.- no temperature indicator, though this is common with yogurt makers. You have no idea what temperature your yogurt is cooking at. It does come with a separate thermometer, but it's not very useful for monitoring, since the lid of the yogurt container is opaque and you wouldn't see the thermometer through it (duh).
This is essentially a container heater. I'm sure if I get more in to yogurt-making I'll upgrade to something with a timer and auto shut-off. The biggest hassle with this product is trying to get the container out of the incubator. It's a two-quart container with a lid that rests in place, it isn't secure. After incubation, trying to remove the full (read: heavy) 2-quart container is rather difficult. I had to remove the lid and pinch the sides. Not the end of the world, of course, but a design flaw if I ever saw one.All told, maybe this is a good entry-level maker - see if you really want to get mixed up in yogurt making.
There's not a whole lot to this device. Its primary function is to maintain a constant temperature for an extended period of time, which is not such a tremendous feat of engineering that it requires the price tag attached to this thing, but it does it effectively which is enough to keep me satisfied.Pros:1) It performs its primary function well.2) Large capacity.3) Incubation vessel functions well as storage.4) Included extras (thermometer and cheesecloth bag) provide pretty much everything you need to make great yogurt just the way you like itCons:1) Cheap plastic incubator/storage.
This machine is amazing. The only problem I can for see is that there's too much yogurt to eat before it goes bad, but I shall give it my best. It is so easy to make, and comes out tasting amazing. I used Stonyfield, and I thought at first that it would taste the same at best, but you know what? It is better, much better. Creamy and smooth. Just wonderful. Way to go Eurocuisine.
Answer: I've never tested the temperature during a cycle because I read if the process is interrupted, you could ruin your batch of yogurt.  And since my yogurt has turned out every time for years (without fail), I never felt the need to test.  I thought it was supposed to stay a consistent 110 degrees.  If your yogurt isn't turning out, I would imagine that means it is not working properly.  I hope that helps!