Review on 🥛 Efficient Euro Cuisine Yogurt Maker - YMX650: Automatic Digital Machine with Set Temperature, 7-6 oz. Reusable Glass Jars, Rotary Date Setting Lids for Instant Storage by Lisa Fernandez

This is a great product that works well. I'm happy with the purchase although I have a couple of comments: - The digital display is unreadable when standing over the kettle sitting on the kitchen table. The screen is recessed into the body and the numbers are only visible when you lean forward and see the display level. The containers only hold 6 fl oz, making the yogurt portions smaller than I would have liked. Eight ounce containers are preferred. The plastic lid has an inner lip that retains moisture during the "cooking" phase. This makes cleaning and drying a little more difficult than it should be. I'm glad I spent the extra money on this model: the timer and auto shut off are worth the money. And the top lid allows me to hold the lids together with the batch while processing the yogurt—a nice touch that shows good technique. Overall, the manufacturer makes a mature and well-designed impression. It looks good on my counter. For this maker I found several methods to make excellent yogurt: Use 2% milk and half a can of condensed milk. Don't worry about using powdered milk. Heat milk SLOWLY to 190 degrees and hold at temperature for about ten minutes. It should take about 15 minutes to reach 190°C. Stir gently every minute or so, but don't try to scrape off any solids that may stick to the bottom (these residues will form clumps in the finished product). Let it sit SLOWLY. Cool milk to 110 degrees. I put the pot on the counter instead of using a water bath. - Gently mix the starter into the yoghurt, then pass the entire batch through a sieve to ensure the yoghurt is mixed. - Remove the mixture with a spoon to remove the foam. what formed above. - Fill the glasses, put them in the kettle and set the timer for 12 hours. - If twelve hours are up while you are sleeping, the yoghurt can wait a few more hours until you get up and put the jars in the fridge. I found that twelve hours of "cooking" followed by four hours of waiting for refrigeration had no adverse effect on the final product (smooth, rich, deliciously flavorful, about the consistency of Greek yogurt).