Making your own yogurt is a good way to ensure a constant supply of fresh yogurt without any preservatives. It is also an ideal way to produce your own favorite flavors, or hard-to-obtain gourmet varieties that are expensive to buy in stores. The Euro Cuisine Yogurt Maker allows you to make yogurt at home in under 12 hours. The machine is supplied with several glass jars and a recipe booklet, and is very easy to operate.
Clean all jars that come with the machine. Use hot water and dishwashing liquid to thoroughly clean out anything that will come into contact with the ingredients, such as the insides of the jars and the lids.
Cook the milk. Pour 42 ounces of fresh whole, low-fat (1 or 2 percent) or skim milk into a deep saucepan to 203 degrees Fahrenheit. The milk is ready when it starts to boil up the sides of the pan. Allow the milk to cool until it reaches room temperature (about 68 degrees Fahrenheit) and pour it through a sieve or fine mesh into a pitcher.
Add live active cultures. These are found in natural plain yogurt or dried yogurt starter powders, Mix 6 ounces of natural plain yogurt (or the equivalent amount of power recommended by the manufacturer) into the sieved milk. Stir well to mix thoroughly until a smooth blend is formed.
Pour the blended mixture carefully into each jar but do not screw on the lids. Place the jars into the Euro Cusine Yogurt Maker, shut the clear lid and switch on the machine. Slide the notch on the time reminder to go off in about 8 hours if whole milk was used, or 12 hours if skim milk was used. This incubation time will vary so it should be experimented with until you get the desired thickness and sourness. The yogurt is ready when it wobbles a little in the centre of the jar.
Remove the jars from the machine, screw on the lids, and refrigerate for a minimum of three hours, after which the yogurt can be flavored and sweetened or eaten as is.
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Palmer Owyoung holds a Master of Arts in international business from the University of California at San Diego and a Bachelor of Arts in sociology from the University of California at Santa Barbara and is a trained molecular biologist. He has been a freelance writer since 2006. In addition to writing, he is a full-time Forex trader and Internet marketer.