Make your favorite yogurt in a fresh and easy way!

3 year warranty:

Euro Cuisine is proud to back this appliance with a limited 3 year warranty. They warrant that this product will be free from defects in workmanship or materials under normal home use for three years from the date of original purchase.  It is suggested that you complete and return the enclosed product registration card promptly to facilitate verification of the date of original purchase.

Should you experience any defects as described above in this three-year period, contact Euro Cuisine at (888)343-5554.  When you call, please have the following information available:

• Product Name
• Product Model Number
• Purchase Date
• Proof of Purchase
• Description of Defect

This Warranty excludes:

• Damage caused by accident, misuse or shipment
• Any defects or damages caused by accessories, replacement parts or repair service other than those authorized by Euro-Cuisine.
• Retailers or other use for commercial purposes and
• Damage caused by failure to follow safeguards section of instruction book.

Italian inspired design
Make a different flavor in each jar!
Has a time indicator.
Before First Time Use:

• Remove any labels or stickers from appliance
• Thoroughly wash cover, glass jars and white lids in warm, soapy water then rinse and dry completely.  The glass jars are dishwasher safe. 
• Do not immerse the cord, plug or appliance in water or other liquids.  Clean the base and wipe the inside of the yogurt maker with a damp cloth when/if necessary.

To Make Yogurt:

• Prepare your utensils:  a high sided sauce pan, a pitcher and a whisk.  Clean them with warm soapy water, rinse and allow to dry.
• Pour 42 oz. (1.3 liters or 5 1/4 cups) of milk (any percentage of fat content will work) into your saucepan.
• Heat the milk until it boils and starts to climb the side of the saucepan.
• This step ensures a firmer yogurt familiar to most Americans tastes.  For softer yogurts without boiling:  You do not have to boil the milk if it has been pasteurized however there are bacteria unpasteurized milk that will multiply and significantly affect the firmness of the yogurt. 
• If you do not boil the milk, then make sure it is at room temperature when you pour it into the glass jars for incubating and increase the time or incubating to 8 hours for whole milk, 10 hours or 2% and 12 hours for skim milk. 
• To make the yogurt firmer if you are not boiling the milk, you may add 10 tablespoons of powdered milk to the room temperature milk before pouring it into the glass jars.
• Remove the saucepan from heat and allow the milk to cool to lukewarm (37 degrees C or 95 degrees F).  To accelerate the cooling down, place the saucepan in cold water.
• Stir in one glass jar (approximately 6 oz. or ¾ cup) of store bought plain yogurt into some of the lukewarm milk in a separate bowl until the yogurt is dissolved and you have a smooth texture.  This can be purchased at the store or homemade yogurt.  With this option you can only repeat the culture transfer 1 time.  Freeze dried yogurt starter can be used instead.  Follow the instructions on the yogurt starter package.
• Mix he room temperature milk very well with the smooth mixture as prepared above.
• Pour the jars (without the white lids) in the yogurt maker.
• Cover the yogurt maker with its clear cover.
• Plug in the yogurt maker to wall electrical socket.
• On the YM80 model:  Set the hour reminder to the time desired for the yogurt to be ready.  It will take about eight hours to make yogurt from whole milk.  For skimmed milk set the timer for 12 hours.  The hour reminder will not switch of the yogurt maker.  It just reminds you when to push the switch to off and remove the plug from the wall socket.
• On the YM100 sent the timer to the desired time.  This unit will automatically shut off when the time is up.  (This is the main feature difference between the two units.)
• When the yogurt is ready, turn off the unit and remove the plug from the outlet.
• Note:  water may condense on the clear lid of the yogurt maker.  When you remove the clear lid take care not to drip any accumulated water into the finished yogurt.
• Cover the individual jars with the white lids and chill them in the refrigerator for a minimum of three hours before eating.
• Note:  The yogurt maker should remain perfectly still during the maturing process.  Do not move the appliance or remove any glass jars as this will affect the firmness of the yogurt. 

Choosing the Milk
The following types of milk may be used:

• Pasteurized milk of any fat content (full, 2%, 1% or fat-free)
• Powdered milk
• Long-life UHT milk (tetra-pak)

Fresh milk must be boiled and if necessary filtered prior to use.  The taste and texture of yogurt varies according to the milk and yogurt starter selected.  For best results do not use:

• Expired milk
• Expired yogurt
• Yogurt with flavoring, fruit, or other ingredients

You may choose to add to your yogurt after it has chilled:

• Honey, maple syrup, coconut sugar or other natural sweetener
• Flavorings or extracts such as vanilla, almond, lemon or orange.
• Fruit (any and all including fresh, freeze dried, frozen and canned fruits of all types)
• Any and all nuts and seeds, ground or whole
• Spices such as cinnamon or nutmeg
• Granola or toasted grains
• Mineral powders or other supplements
• Ground instant coffee

Do you have a large family or need a lot of yogurt?
To double the amount of yogurt made in each batch simply purchase an additional tray and glass jars as separate items.  This adds an addition layer to the yogurt maker without the need for an additional heat source and is extremely cost effective.  Purchase “Top Tier” Model GY4 for the new layer and “8 replacement jars” Model GY1920 for the jars.  This will give you 14 - 6oz. glass jars of yogurt in every batch!