I went by the local thrift store yesterday and saw a Euro Cuisine Electric Yogurt Maker for $2 that included all seven jars and an extra jar. While I have a yogurt maker from another company, it does have a cracked lid, and I figure it is only a matter of time before it breaks, so I bought this one. I read through the directions, and I would likely continue my own method of making yogurt, which means after heating the milk, I keep it between 183-189 F for ten minutes, whisk in 4 Tbs. milk powder, then allow it to cool down to about 115 F, at which point the starter (170 g Stonyfield yogurt) gets mixed into some of the milk. For my current yogurt maker, the incubation time is 5 hours and 40 minutes.

I looked up the manual online for the Euro Cuisine, and it recommends 8 hours incubating for whole milk and up to 12 hours for skim. I use 1 %, with full fat Stonyfield yogurt. The Euro Cuisine also says NOT to put the lids on during the incubation period but to put them on once the yogurt is done. I expect that I will have to do some experimenting on time, but I hope that it won't require more than eight hours.

It will be an experiment, but first, I will do a test run with jars of water to see if the appliance actually works.

I suspect that I am the only yogurt maker here at Nebraska Kitchen, but if anyone else is familiar with the Euro Cuisine yogurt maker, let me know.

As a side note, my other purchase was a very nice Oxo salad spinner for $4 to replace my Zylis one that has a crack. The Oxo has a push button that goes for much longer than the string pull of the Zylis, so it should be more ergonomic as well.