Euro Cuisine YM260 Yogurt Maker, 2 Quarts, DAA

Buen producto a buen precio. Lo único negativo fue que al ser un producto importado, tardó más de dos meses en llegar

I made the right choice in ordering this Yogurt Maker! Its yields a nice 2qt. Volume and takes up little space on my kitchen countertop! Very user-friendly and produces a nice yogurt which I put in a fine mesh strainer to make Greek Yogurt! I highly recommend this product!!

I have made two batches of yogurt and so far, so good! I also bought the Euro Cuisine Greek Yogurt strainer (instead of using the cheese cloth), which works very well to thicken my yogurt. It was a good investment, and I'm enjoying my yogurt batches.

Right out of the box, the machine didn’t work. I tried several different outlets, reread instructions, searched the entire machine over for something I was missing but it had no power to it from first use.

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 referring to by googling "foolproof homemade yogurt science" ... it's 'girls guide to butter' in the address, and the site is quite informative and very interesting.from all I've read, the problem with the first batch could be that with a yogurt maker that gets fairly hot, it would take less time (and I left it way too long the first time). also, I read that adding too much yogurt to the milk could make the finished yogurt too thin, as too much bacteria would be too crowded and not have enough room to ferment and grow.I'm still a novice at this, and I just hope my 2nd batch comes out better (not that the first one wasn't good). I did have to pour the first batch into a bowl and whip it with a whisk to smooth it out, tho. I've thought about adding a teaspoon of pectin to the hot milk but decided to see what happened without it first. if I learn more, i'll be back. I haven't made yogurt in over 20 years, so I'm having a lot of fun (and saving money)!! :)I'm making a bit of a mess of this review, but I wanted to get it in as quickly as possible (it's getting late). I forgot to add that because of reading reviews about how hard it is to remove the lid and raise the yogurt container out of the machine, I left the lid loose and then put the clear top on with a terry towel folded over it, to try to keep any extra heat from escaping the top. I thought that might make the yogurt maker run a little warmer? I don't know, but it seemed to work.sorry my review seems so jumbled (guess that's the way my mind works! lol) but I think I included most everything, except that I used a 1200 watt microwave at 60% power to heat the milk (approx. 10-12 min.??) in a 2-quart anchor measuring cup/batter bowl (pretty sure that's how it got so hot without starting to boil). also, I used 6 cups of whole milk and stonyfield organic whole milk plain, unflavored yogurt for the starter. :) I should come back to try and clean this review up some so it's easier to understand, but I've no time right now. lolas an aside, I really do question why a simple yogurt making machine would cost twice as much as my cone-filter coffee maker? and I love my simple, no-bells-and-whistles, coffee maker and think it's very well made.UPDATE 06/14/14: I had some yogurt for breakfast this morning, and both batches are delicious! the first, slightly separated and lumpy, batch that I had to whip smooth is mild flavored and totally awesome (seems very fluffy!), and the second batch is very firm, mild flavored, and only slightly (a tad) sweet. i usually always pour the separated whey off my yogurt every time i open the container ... saves from having to strain for greek style, and it works for me. i might end up buying a strainer, but i already have too many kitchen appliances as it is (and not enough counter space). right now, i would say that both batches of yogurt are perfect ... just slightly different, but both batches have a flavor that leaves me with a craving for more!! this IS the perfect yogurt flavor, especially the batch without the raw honey ... just love the "natural" yogurt taste! :)