Does this truly make Greek style yogurt? What do you do to make it thick, I have a Euro Cuisine and it is quite runny.
1338260
it does! First you make the regular yogurt then you strain it for a couple of hours, or up to 6 hours. The longer you strain it, the thicker it`ll be. It comes with the strainer.
1338261
Yes, this gives you everything you need to make real Greek Yogurt. You first make the yogurt, and like all Greek yogurts, you have to strain it for a couple of hours. The strainer that comes with this is perfect!
1338262
Any yogurt can be "greek style" all you have to do is strain the whey out to the desired thickness. You can do this with the yogurt maker you have by lining a colander with cheese cloth and draining the yogurt. What makes this maker nice is it comes with a strainer that you can pop in the dishwasher when done. Much less messy and I really like this yogurt maker.
1338263
It comes with a strainer in which you let the yogurt stand in the fridge for a couple hours to drain off the excess liquid. Without that extra piece, most folks stretch cheese cloth (maybe doubled?) over a bowl and let the yogurt drain through that.
1338264
Yes...the longer you drain it the thicker and tangier it gets. I also add about 1/3 cup dry milk as milk heats up. That also will create thicker yogurt. I've never had runny yogurt with the Dash. Love it.
843044
I don't know how to answer your question. To mske it greek, just strain in a filter or strainer. This allows the luquid to pass thru into a bowl or draon. Greek is just thicker cause less liquid in the yogurt.
1921984
Berry yogurt was just OK, but I preferred vanilla Greek yogurt. I'd like to try coconut and banana flavors also. My favorite chocolate "fix" is to add the mix to vanilla yogurt and eat it like frosting. I also cook one serving size in the microwave.
1880605
I find that I have to let the yogurt cool in the fridge overnight before I pour it in the Donvier. Then I let it set for several hours (no bumping) in the fridge again, depending on the consistency I'm going for. Usually the whey in the bottom is cloudy, but not thick. If it is thick, I just call it "pourable yogurt"! It does make a difference what culture you use as well. I buy a good quality plain yogurt and only use my saved plain greek yogurt about three times before I use the store-bought again.
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
2159250
I have only used the Greek kind as it is my favorite. Straining the yogurt after it is made will thicken it too.
1832917
Yogurt naturally has whey in it. Whey is a slightly yellow, watery liquid. You control the thickness of yogurt by the amount of whey liquid it has. When you make homemade, natural yogurt, it is about as thick as most store bought yogurts (non-Greek style). To increase the thickness you would strain out some whey liquid. I do this by using the Cuisipro Donvier Yogurt Cheese Maker, which is just a small plastic box containing another box inside which has a metal screen for a bottom. I put the yogurt that I made in the CYM-100 into the Yogurt Cheese Maker and put that into the fridge for 1 hour. When I take it out I have super thick yogurt in the inner box and whey liquid in the bottom of the outer box (which I pour out). Greek yogurt is just super-thick yogurt. Using this strainer I can make yogurt that is thicker than any Greek yogurt that you can buy in the store. I LUVLUVLUV the yogurt that the CYM-100 and the Yogurt Cheese Maker create (and I *do* like it thick). Just google "how to make Greek yogurt" for a lot more info.
945155
It is recommended doing so only to make a thicker yogurt. I personally do not I just add 6tbsp dry milk or use my yogurt cheese maker to get the consistency I want.
918247
Thank you! I have found that one cannot repeat using started yogurt--by putting one I made into the new batch. Interesting that the culture "gives out" after a few repeats.
325667
I'm no expert, but I believe the thickness of the yogurt depends on many factors such as the type of milk and the starter culture you use. We use organic whole milk and a tablespoon of plain organic yogurt for starter and in 6 hours or so the Euro Cuisine makes a pretty thick yogurt- similar to what you buy in the grocery store in the little containers. Maybe if you use Greek yogurt as a starter it will come out even thicker...
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.
2159251
We live on a boat, currently on the coast of Mexico, and make yogurt with the EasiYo whenever we are cruising. We use EasiYo because we can have yogurt without being dependent on having a supply of milk on board. Hence, we only use water with the EasiYo mix to make yogurt. We find using the Greek style EasiYo mix gives us relatively thick and creamy yogurt. however, if we did want to thicken it we would probably strain out some of the liquid through something like cheesecloth.
194703
This yogurt maker makes regular yogurt. If you want Greek yogurt all you have to strain the yogurt afterwards in the strainer provided. If you just want regular yogurt you skip the last step.
412059
I think it will depend on how thick your non-dairy yogurt is. I made a batch of yogurt where I think I accidentally killed a lot of the bacteria, so it was very thin; everything drained right through this mesh. But when I have successfully made yogurt this strains just the whey quite well.
618096
I think if I wanted to make "regular" yogurt I would just use plain yogurt as my starter instead of using Greek yogurt as a starter. I don't know about draining it or not since I have only made Greek yogurt. but my assumption would be that you would still have to drain it some. But that is just my opinion since I have never made "regular" yogurt. But I don't know if the cooking time would be different....probably not.
1266323
Hi Andrea, Your question caught my eye because I'm trying to learn to follow the GAPS diet. Do you have any recommendations on making yogurt? I'm trying to decide on the most effective method to make yogurt on a regular basis. Any tips would be most appreciated.
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