Questions on Euro Cuisine Yogurt Maker

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  • From Sharon Mervin at 1/26/11 7:15 PM
    • What is the temperature for this unit? I use raw milk and need low temperature.
    • Right around 110 degrees so your milk/yogurt would still technically be raw. This yogurt maker is appropriate for thermophilic cultures which generally do best between about 108 and 112 degrees. The other yogurt option is to use a mesophilic culture which does best between 70 and 78 degrees (so no yogurt maker required, a warm spot in your home is usually sufficient).

      If it's helpful, here is a link to a video where we demonstrate using this yogurt maker with a direct-set yogurt starter to make yogurt with raw milk:
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  • From Amanda at 1/28/11 4:19 PM
    • Looking at the machine, I don't see a temperature control. What is the guarantee that it doesn't heat the milk above 110 degrees?
      Thank you!
    • The Euro Cuisine Yogurt Maker is designed to operate at only one temperature - 110 degrees - so there is no temperature control. If it is operating above that in a room that is at normal room temperature, it is defective, and we will replace it.
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  • From Mikki at 2/12/11 9:42 AM
    • This sounds like what I am looking for as I use raw milk and don't want to heat it above 110. Question? Can I add flavors like honey or maple syrup during the culturing process, or will that hamper the culturing? How about fresh fruit? Or do we add it after it's set?
    • Anything you add to the culture before it's set might interfere with the culturing process. You can add flavorings and ingredients afterward, but if you are re-culturing, don't forget to take out what you're going to use for a starter before you add things.
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  • From Lauren at 3/2/11 6:33 PM
    • I am preparing to start the GAPS diet soon, and as I understand it, any yogurt I eat needs to be cultured for 24 hours before the lactose is properly reduced. Is it possible to culture yogurt for that long using this yogurt maker, or would the yogurt spoil? Thank you!
    • There should be no problem with culturing the yogurt for 24 hours with this product, although you may find that it separates into solids and whey toward the end of the process.
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  • From Jenny at 3/13/11 1:18 AM
    • I bought the yogurt maker in August. It worked fine about twice and them the automatic turn off function apparently has stopped working. The red light didn't go off. How can I fix this? the automatic turn off was a big selling point to me.
    • We were not selling this unit in August 2010, so you will probably have to take it back to the store you got it from. Most places are pretty good about replacing defective equipment. (If you have problems with that, a hardware store can probably sell you an inexpensive timer that plugs into the wall, and that you then plug your yogurt make into.)
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  • From shaker Karmous at 3/22/11 1:10 PM
    • where can I see it first then buy it?
    • If you do a Google search for the Euro Cuisine Yogurt Maker, then select the Shopping button at the left, Google will tell you where you can buy the unit, and some of those places may be stores near you. It looks like Wal-Mart carries it, as does Williams-Sonoma, if either of those stores are near you.
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  • From Sarah at 5/9/11 9:45 AM
    • Can I use the yogurt maker with the Viili starter?
    • A yogurt maker runs too warm for the Viili starter, which cultures at temperatures between 70-77 degrees. Yogurt makers are designed for thermophilic (heat-set) cultures.
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  • From Heather at 5/11/11 7:38 PM
    • How do I set the timer for my machine(model YM80), it is not very specific in the instruction manual and there isn't a button to set this.?
    • The "timer" on this model is really just a timing reminder. You set it to let you know what time the yogurt will be done. It is not an off switch.
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  • From Heather at 6/10/11 10:10 PM
    • I have made about 10 batches with my YM100. I tested the temperature after 9 hours on the first two batches and they were 110 on the dot. My last batch felt a little warm and it was! I measured the yogurt at 120 degrees after 9 hours. Is the product already defective?
    • Heather, please contact us at so we can help you troubleshoot this problem.
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  • From Claire at 8/12/11 5:03 PM
    • I have a follow-up question related to the GAPS diet and 24 hour incubation using this model - what causes the separation of the solids from the whey with this length of incubation? Is the lactose reduced? Will the cultures be active and viable? Thanks a lot for your help and advice!
    • As yogurt is cultured, the bacteria cause an acidification of the milk which in turn causes the coagulation of the milk proteins. The longer it ferments, the more coagulation occurs. When the milk proteins clump together, the liquid that is left behind is the whey. Longer fermentation means more separation of solids (curds) and liquids (whey).

      Additionally, the bacteria in the yogurt culture eats up the lactose and converts it to lactic acid (which causes the acidification). This makes the yogurt more tart, and reduces the amount of lactose. You can ultimately get a yogurt that is virtually lactose-free. The caution there is that once the bacteria run out of food, they can weaken and be unable to produce more yogurt, and/or be less active and viable in the digestive system.
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