Highly Rated Euro Cuisine GY50 Greek Yogurt Maker Only $16.20 (Regularly $29.99)

Comments 6

1. 

   tishabell November 14, 2016 at 3:53 pm MST

   All this does is take regular yogurt and strain it to make it greek. You can do that with a cloth filter

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  Bethany November 14, 2016 at 4:36 pm MST

  Thanks, I know how to make my own Greek yogurt in the fridge, I was hoping this actually did something more! I guess it’s one of those gadgets you don’t really need like an ice tea maker lol.

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2. 

   Garfield November 14, 2016 at 4:16 pm MST

   It is really easy to make your own yogurt. No need for machines. Save your money. And if it is really to strain the yogurt only – use cheesecloth (smaller holes), hang it on the faucet for example and let it drain.

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  Erin November 14, 2016 at 7:44 pm MST

  Please share your recipe?!?!

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  jac November 14, 2016 at 8:40 pm MST

  Erin, there’s a great slow cooker recipe here: https://www.ayearofslowcooking.com/2008/10/you-can-make-yogurt-in-your-crockpot.html

  A few tips:
  *The flavor of your finished product will depend on the bacterial cultures in your starter. I’ve always felt that Fage is a GREAT starter yogurt, due to the mild flavor it has.
  *From your first batch, set aside enough to serve as starter for the next batch. You should be able to do this every time you make a batch. (The cultures should also produce a consistent flavor if you do this, so choose a starter that you like.)
  *Higher fat milk makes thicker yogurt.
  *At the step that tells you to wrap the crock pot in a towel, be vigilant to cover the whole thing completely. I like to use a couple of beach-sized bath towels that are super thick and long enough to wrap around with no gaps. This will help maintain a good temperature for the culture to grow.

  *For those who care to watch carb intake, incubate up to 24 hrs to allow the bacteria to digest nearly 100% of the lactose in the milk. Cultures turn milk into yogurt by digesting the milk sugars (lactose) and producing lactic acid (lactate). This means that the carbs in the milk are no longer there by the time it’s fermented 24 hrs.
  *A big benefit of homemade yogurt (especially if you don’t add sugar/sweetener) is that the bacteria in it are great for the gut! It’s great with ground cinnamon, chia seeds, sliced almonds, dried coconut and/or fresh or frozen berries stirred in. Makes for a very filling, gut-friendly, sugar free snack.

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3. 

   jeanette November 14, 2016 at 5:49 pm MST

   nut milk bags are great for straining yogurt as well and reusable

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