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Euro Cusine Automatic Yogurt Maker with Timer

Euro Cuisine EuroCuisine Automatic Yogurt Maker with Timer YM100 YM 100 Making 7 Glass Jars Culture Starter
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Euro Cuisine Automatic YM100 Yogurt Maker Diagram with Timer

  1. Yogurt Maker Cover.
  2. Glass Jar with Screw Top.
  3. Base.
  1. Timer Control Knob.
  2. Power cord.
  3. Pilot Lamp/On/Off Switch.
Euro Cuisine EuroCuisine Automatic Yogurt Maker with Timer YM100 YM 100 Making 7 Glass Jars Culture Starter Euro Cuisine EuroCuisine Automatic Yogurt Maker with Timer YM100 YM 100 Making 7 Glass Jars Culture Starter

Glass Yogurt Jars

Timer Control Knob


  • Built-in timer automatically shuts unit off when time period setting is complete.
  • Makes 42 ounces (1.3 quarts) of delicious homemade yogurt in 6 to 12 hours.
  • Seven individual 6 ounce glass jars with screw on lids for storage.
  • Glass jars are dishwasher safe.
  • Make a different flavor yogurt in each jar.
  • Use yogurt to make healthy, low fat yogurt cheese in the optional Yogurt Cheese Maker.
  • See-through cover.
  • On/off switch with light lets you know it is working.
  • Recipes included.
  • Optional additional jars. With the additional containers, you can start another batch of yogurt while storing the previous batch.
  • Color: White base, clear dome.
  • Power Cord Length: 32.
  • Power: 13 watts.
  • Timer: up to 15 hours.
  • Temperature: 104F - 118F after 4 hours. Center gets warmer than perimeter. Center never exceeds 125F.
  • Packaged Weight: 5.2 lbs.
  • Dimensions: 6.25 high x 9.25 diameter.
  • UL approved.
  • Three year warranty.
  • Made in China.
Making Yogurt in the Euro Cuisine YM100 Automatic Yogurt Maker


  • 42 ounces milk (whole, 2%,1% or skim).
  • 6 ounces plain yogurt with live active cultures or 1 packet of yogurt starter.
  1. Thoroughly wash and rinse the jars with hot water and dishwashing soap before using.
  2. Pour 7 glass jars (42 ounces) of fresh, pasteurized milk into a high sided saucepan.
  3. Heat milk until it boils (180F) for 1 to 2 minutes and starts to climb the side of the sauce pan.
  4. Remove saucepan from heat and allow milk to cool to room temperature (68F to 72F).
  5. Once milk has cooled, pour it into a pitcher through a sieve or fine mesh colander.
  6. Stir in one glass jar (6 ounces) full of natural plain yogurt with live active cultures with some of the strained milk in a separate bowl until the yogurt is dissolved and you have a smooth mixture. Freeze dried yogurt starter can be used instead of yogurt. Follow directions on Yogurt Starter Package.
  7. Mix the room temperature milk very well with the smooth mixture as prepared above. Do not add any flavorings or sweeteners before completing the yogurt making process.
  8. Pour the mixture into the seven jars of the Yogurt Maker.
  9. Place the jars without the white lids into the Yogurt Maker.
  10. Cover the yogurt maker with the clear cover and plug it into a 120V wall socket.
  11. Push the switch button on. Power on indicator light will illuminate.
  12. Turn the timer dial to the number of hours needed to make the yogurt. It will take about 7 hours for whole milk and 10 hours for skim milk. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs.
  13. Press the red pilot lamp and the light will turn on indicating the yogurt maker is in operation.
  14. When the yogurt is ready the timer will switch off automatically and the red pilot lamp will turn off.
  15. You will need to experiment with the incubation time to get the consistency and tartness you desire. When yogurt is set (jiggles in the center), the yogurt is done.
  16. Remove the individual jars and cover with the white lids and place in refrigerator for at least 3 hours before eating. Flavorings and sweeteners can be added before serving.

Boiling Note: Boiling ensures a firmer yogurt familiar to most American tastes. For softer yogurt without boiling, you must use pasteurized milk and make sure it is at room temperature before pouring into the glass jars. The time to make yogurt will need to be increased to 8 hours for whole milk, 10 hours for 2% milk and up to 12 hours for skim milk.

Making Yogurt Cheese

Yogurt cheese is a solid concentrated yogurt with the liquid (Whey) removed. An optional Yogurt Cheese Maker is also available. The yellowish liquid Whey coming out of the yogurt contains lactose, provitamin A and minerals. You can refrigerate it and drink it or add it to recipes. Note: When making yogurt cheese do not add any gelatin to the yogurt that will be used to make yogurt cheese.

  • Yogurt is composed of coagulated particles called curds which are suspended in a watery liquid called whey. As the whey is drained off in a strainer, the remaining curds become a thick cheese-like consistency.
  • Yogurt cheese can be used as a delicious low fat substitute for cream cheese, mayonnaise, sour cream and whipping cream.
  • Use to spread on toast, muffins or bagels or to top baked potatoes. Serve plain or flavor with fruit, honey or vanilla for a sweeter taste. Use the yogurt cheese to make low fat dips, salad dressings, sandwich spreads and low fat cheesecakes.
Euro Cuisine Automatic Yogurt Maker Maker Cheese Making
  1. Soak a cotton bag in boiling water or use a double thicness of cheese cloth (an optional yogurt cheese maker is available).
  2. Place bag or cheese cloth in a bowl and empty the yogurt into it.
  3. Close the bag by pulling the cords or tie cheese cloth with string and let it hang over a bowl in the refrigerator for 6-8 hours until the yogurt has solidified to desired consistency.
  4. You can experiment with taste by adding different flavors from salt, red and green peppers, onions, chives, garlic, mushrooms, pineapple, nuts or anything else that is desired.

Included Recipes

  • Plain Yogurt
  • Yogurt Flavored with Jam or Jelly
  • Yogurt Flavored with Syrup
  • Yogurt Flavored with Fresh Fruit
  • Yogurt Flavored with Coffee
  • Yogurt Flavored with Preserved Fruit

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