Next question- this reads to me as the strainer to make yogurt into Greek Yogurt. Any recommendations on a Yogurt maker to accompany this?
63858
the oven you already own with the light left on overnight is a perfect yogurt maker. no need to buy anything. but then again, an old T shirt makes a perfect yogurt strainer as well. tie the bottom in a knot, dump in the yogurt, and hang it up over the sink or over a bowl if you want to keep the whey.
63859
The EuroCuisine is my choice. It can hold a half gallon of yogurt for straining. The netting/mesh is delicate and I would urge you to wask it immediately after dumping the finished product or you will never get the dried yogurt out of the mesh. Pushing or rubbing it will break it; I know. Also, although they say it cannot be run in the dishwasher, I regularly do so and just don't use a dryer setting. Enjoy!
63860
I use it with my homemade yogurt to drain out the liquid and get the thickness I love in greek yogurt. This works very well, but remember to be very careful when scraping sides/bottom as mesh is thin. After I use mine I clean immediately, soapy water, good swish and rinse and its still holding up very well.
63861
I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more recipes! Good luck & healthy eating I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more... » Read More I am a novice at it so I bought the Dash Yogurt maker & I have to say I LOVE IT!!! (about $35 on sale @ Kohl's, they sell it here as well) I know you can do it on your own, but I feel secure knowing it knows exactly the right temperature & time to get the perfect results for me. The first time out I made a wonderful mistake by staining it (comes with it's own strainer) for way too long, about 12 hours I think & it turned into the most delicious cream cheese. I now am looking for a strainer only so I can have my Greek Yogurt & a cream cheese version on hand at all times. Now to find out more recipes! Good luck & healthy eating « Show Less
63862
You do not need a yogurt maker. I make the yogurt in the oven in a deep dish casserole (big enough to hold 1/2 gallon of milk). When thickened it goes into the strainer for 24 to 48 hours to strain off the whey, thus Greek yogurt.
63863
I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5 hours because I like it tangy. I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5... » Read More I use the Yogourmet yogurt maker which makes 2 quarts at one time--but you can also make just one quart. It is available on Amazon for $49.95. I have used mine for about 10 years now and it still works great. I use non-fatmilk and add 3/4 cup Bob's Red Mill non-fat dry milk powder per quart to make a very good thick yogurt. I slowly sprinkle the milk powder on top of the hot milk and use a whisk to stir it in, then let it cool before adding the starter. Unfortunately Amazon no longer carries the Yogourmet freeze dried yogurt starter which I like best. I incubate my yogurt for 5 hours because I like it tangy. « Show Less
63864
Use a plain yogurt from a good brand. The best will be you make your own yogurt.
757944
You are absolutely right, I'm having the same problem with the curdling. The instruction manual says to boil until the yogurt "runs up the side of the pot." I think the euro cuisine yogurt maker is baking the yogurt at too high a temperature. My old Salton 5-jar maker kept the yogurt just warm, not hot. The new one, when you remove the jars, the bottom is really very hot. I have no fix for this except to say that I am extremely disappointed with this yogurt maker and I think euro cuisine has a problem with these models.
1568621
We had (and still have) a Salton yogurt maker and it's what prompted us to go with the Yogourmet model in fact. They both work equally well but the Yogourmet model has twice the capacity (2 quarts) and extra inserts are readily available so you can be making a batch while storing another one in the fridge. The yogurt this makes is so good that the 2 quart capacity was very welcomed!
1018893
If you want to strain the yogurt to separate out the whey, these strainers are not fine enough mesh, I think. I use them constantly for kefir.
1456561
No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt... » Read More No, about 70-75% would be yogurt, and the rest is waterly liquid like you see it in store bought yogurt' surface if you leave them for a while. But if you leave the yogurt in the yogurt maker longer, yogurt gets thicker, and so more water. If you want to make a greek yogurt, less than half the amount(probably 1/3 of milk you use) will be yogurt. I heard the water residue is also very nutritious, so what I do is when yogurt is done, I just stir it so it becomes like a yogurt drink and don't waste anything. Some people use the water for cooking but I don't like it, so I just make a yogurt drink. But this yogurt maker makes a good yogurt. « Show Less
1333717
Yes, I use this yogurt maker to make thick Greek-style coconut milk yogurt all the time. You can find my simple recipe here: http://thenourishinghome.com/2014/03/make-greek-style-yogurt-no-straining-required/ I hope this helps. Blessings, Kelly
1832913
The consistency of the yogurt I make with half and half is thick enough to stick a heavy spoon in and it doesn't move. I find the smell of Greek yogurt offensive. Obviously that is not a road I would travel. With the right starter and a bit of experimentation with fermenting times you can probably make any yogurt. I ended up buying two separate containers and tops. Good unit. Small footprint on countertop. Very pleased with it.
1333718
I've successfully made yogurt with coconut milk in this yogurt maker. It took several tries because coconut milk doesn't thicken like cow's milk, so it was turning out watery. My husband found a recipe online that uses gelatin(4 tsp per batch) to thicken, and it turns out really well. It tastes so good that I have a hard time keeping up with the demand in my household :) Good luck!
1504706
I guess it would depend on how thick your yogurt is to start out. I have never tried it, but it would be worth a try. I use a Donvier Wave for straining my yogurt and the mesh is much finer and works perfectly. Good luck!!
752867
We apologize but you would have to contact the manufacturer directly. You can follow this link: http://www.bydash.com/shop/dash-greek-yogurt-maker/
262313
Greek yogurt is nothing else than strained regular yogurt. Use the maker to make regular yogurt and then let the extra liquid (whey) drain from the yogurt by putting a cheese cloth or thin kitchen towel in a large bowl and secure with the lid. Put in the fridge and you will have Greek yogurt in about two hours. The maker makes excellent yogurt in about 8 hours. I recommend it.
277194
I'm under the impression the difference between yogurt and Greek yogurt is the straining which ones you lose the excess liquid you end up with more protein. cup for cup between Greek yogurt and yogurt is the protein. This is a awesome strainer !
1087287
I have not used this colander to strain yogurt, as I have a very fine mesh strainer for that purpose. I think that the holes in the colander are a bit too big, so a little of the yogurt might seep through them in addition to the whey.
750185
I've added it to Greek yogurt in a blender it came out good not sure what kind of mixer you are talking about
246595
Greek yogurt is simple to make by straining any regular yogurt. I put it in a coffee filter or a fine mesh strainer, cover with a cloth and set it in a bowl in the fridge for a couple of days, and you have a thick, creamy Greek yogurt. It's amazing how much liquid comes out. And it is amazing how delicious Greek yogurt is!
829800
All Greek yogurt is is yogurt that has more of the whey removed from it when it is yogurt. However, if you are looking for a thicker richer version of yogurt, you can use 1/2 half & half & 1/2 regular milk to make a very thick Greek yogurt like consistency in this machine. This is what I use & do. Heavy cream makes it more watery, so dont try that thinking it will make it thicker. It wont.
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do