Making Yogurt in the Euro Cuisine YM80 Yogurt Maker

Ingredients

• 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 (203°F) and starts to climb the side of the sauce pan.

4. Remove saucepan from heat and allow milk to cool to room temperature (68°F to 72°F).

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. Set the hour reminder to the time desired for the yogurt to be ready. It will take about 6 hours for whole milk and 8 hours for skim milk. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. The hour reminder does not turn the power off, it is only an indicator to remind you to to turn the power off.

13. 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), turn the unit off and remove plug from outlet.

14. 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.

• 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.

Empty a desired amount of yogurt into a bowl lined with a double thickness of cheese cloth. Gather the edges and tie with a string. Suspend the the cheesecloth over a bowl in the refrigerator for 2-8 hours until the yogurt has solidified to desired consistency. 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.

More Information

View more Information on Yogurt Making including Frequently Asked Questions, Yogurt Making Tips and Nutritional Information.

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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