Make Delicious Greek Yogurt at Home with Euro Cuisine's Red Yogurt Maker

Nikki M.: When I purchased this yogurt maker I thought that all I have to do was to put the milk and yogurt and turn the machine on, but no, you still have to go through the entire process of boiling the milk making sure it’s the right temperature and so forth. The only advantage to this is that you put the yogurt to cured in the machine for eight hours and you can stored it the same glass jar. I used my oven the bread proofing setting for eight hours. Overall it’s the same yogurt I used to make without the machine.

Canada on May 03, 2020

Rani Cruz: This our second one we purchased. The first lasted 4 years but then stopped heating.

The machine itself is the same but the container for the actual yogurt is a thinner cheaper version of the one we got four years ago. That's the only reason I didn't give it 5 stars. Also I'm not sure that 4 years should be the end point for this simple appliance. We had another from a different company that lasted from 1995-2008 and would still be with us if we hadn't had to leave the country and give it away.

Canada on Jun 19, 2016

Milly: Gets a lot of use. It is a simple product that does what it is supposed to and does it well. I make cultured butter in this at the same time as I make bulgarian yogurt. I just add 500ml of 35% cream to my 1.5L of whole milk. Once the yogurt has 'cooked' and cooled in the fridge, I remove the top layer of fatty material (basically all the fat rises to the top and gets a bit yellow) and make cultured butter with that. Then I can fit about 1L of yogurt into the Cuisipro Donvier Yogurt Cheese Maker sieve. And I even have about 500ml of yogurt left to eat with my favorite jam!

Canada on Feb 18, 2015

Shirley Kay: I found a web site with pretty good directions that said to only use 1 tablespoon of yogurt to inoculate 1-2 quarts of milk, so I followed that one. however, I left the first batch (my last 5 cups of milk) too long, and it separated and was a little lumpy. funny, I had checked it at 6 hours, and it seemed fine, but I thought it was still too soon, so I went to sleep and didn't wake in time to unplug it when I should have. truth was that it was already done in 6 hours, because I made another batch today and checked it at 6 hours, and it was firm ... still left it for 7 hours and it is still very firm, so I unplugged the machine, this time, and put this last batch in the fridge. guess i'll find out in the morning, if it turned out as good as I think it did!

also, I added a heaping tablespoon of raw honey to the second batch, while the milk was cooling and about 150 degrees. another thing I did was heat the milk hotter this time ... to over 190 degrees which really scared me, so I quickly did a search and found that some sources actually recommend heating the milk that hot!

I added the heaping tablespoon of yogurt at about 115-120 degrees. you can find the web site I'm...

United States on Jun 14, 2014

Dev V: Made my first batch yesterday. Very simple. The thermometer clips onto the side of your pot as you heat the milk. It scratched the enamel finish on my Cuisinart pot. :( I also ordered the Euro Cuisine Yogurt Cheese Maker (thick creamy Greek yogurt) and poured the fresh made yogurt into it and left it in the fridge for about 18 hours. Sampled it today and it's excellent! I just hope the unit lasts me longer than a year as mentioned by someone else. I plan to make a fresh batch every week.

Canada on Feb 02, 2014

Diana: I got this yogurt maker mainly for its larger volume and single-container design (I had a 1-quart one before that, with 7 tiny jars that were too much of a hassle). I wish it was even bigger, but I couldn't find anything over 2 quarts. But, 2 quarts is still better than 1. So far it has been holding up well; I make yogurt once or twice a week, every week. Here are my thoughts so far:

Pros:

- large volume
- single container (no more tiny jars to juggle!)
- easy to use & convenient
- easy to clean (you only clean one single container)
- consistent, works well (so far at least)
- water bath heating system, which is supposed to be more even and efficient
- no timer or auto shut off. This is also a "con", but can be a "pro" depending on how you look at it. Other units that do have this feature have an upper limit, and can't go beyond it. For example you can only set it for up to 12 hours, but if your recipe calls for 13 or over, you have to be there to restart the timer. So you can't leave it overnight or while you're at work for a longer cook time, so the forced shut off can be limiting. I need my yogurt to sit there for at least 13.5 hours, so I...

United States on Jan 23, 2014

I'll-tell-ya-what: CONS:

I think the price is too high for the product but it was the cheapest one I could find in my country that didn't make individual portions but, rather, a two-litre/two-quart tub--so less cleaning.

Basically, all this maker does is keep the liquid contents in a covered container at 110 degrees Fahrenheit--the temperature requirements to make yogurt.

It has no on/off switch. That sure would be handy rather than having to mess around with electrical cords and plug/unplug it to start/stop it.

The internal container lid feels like it will come off at any moment when you lift it. Awkward.

It would be nice if it had a timer with an alarm that went off. With this one, you must remember to turn it off six hours later!

PROS:
Cheapest yogurt maker that does a large container of yogurt.

Has a well-constructed fine cheese-cloth bag to make yogurt cheeses. (Add some jam or cooked fruit or garlic and dill, etc. and you have a spread that is truly divine...)

CONCLUSION:

Does the job at, costs the cheapest.

Why does such a machine with minimal features cost so much?!

Canada on Jul 26, 2012