How much greek yogurt do you end up with?
1265243
Probably about 2 cups. You will have a lot of whey if you strain it for 2 hours. You can always forgo the straining and have about 4 cups of regular yogurt
1265244
I would say a good three cups, maybe more. I cook mine until it is a little thicker.
1265245
You end up with about a 1 1/2 cups. I also have a "regular" yogurt maker which is easier to use. When I want to make greek yogurt, I just strain it and use the whey for something else. It tastes the same as using the greek yogurt maker only less steps
1265246
I usually make it over night, and allow it to strain while I am at work(about nine hours). The consistency of the product is nearly a soft cheese. You can expect to loose a little over half of what you started with. This being said, I am still very happy with the machine. It produces yogurt that is much better than store bought, at a price that's cheaper than normal retail. I only wish the unit had twice the capacity, so that I could make larger batches.
1133447
You are right. I make my yogurt in a yogotherm (12 hours) then transfer to the Euro Cuisine for 18 hours. If I am not going to be home from work at the time it should be out, I just dump some of the liquid and it will be fine until I get home, It is in the refrigerator during this time anyway. I then put it in 1/2 pint jars, leaving room to add some Organic Maple syrup (adding a little unsweetened coconut is also good.) It is well worth the time it takes, and the result is such good nutritious yogurt.
1456559
Hi, Craig. If you use the yogurt as "regular" yogurt, you get what you put in, so 5 cups milk = 5 cups yogurt, minus a tiny bit of evaporation. How much you get after draining depends on how long you drain it and how thick you want it. I usually don't drain mine, but when I have I'd say draining about 1/2 to 2/3 cup off provides a good "greek" consistency (meaning you'll get at least a quart of "greek" yogurt). I sometimes add a couple of tablespoons of nonfat dry milk - AFTER heating and cooling, WITH the culture or a tablespoon or two of the last yogurt batch - to thicken the yogurt without losing volume. Hi, Craig. If you use the yogurt as "regular" yogurt, you get what you put in, so 5 cups milk = 5 cups yogurt, minus a tiny bit of evaporation. How much you get after draining depends on how long you drain it and how thick you want it. I usually don't drain mine, but when I have I'd say draining about 1/2 to 2/3 cup off provides a good "greek" consistency (meaning you'll get at least a quart of "greek" yogurt). I sometimes add a couple of tablespoons of nonfat dry milk - AFTER heating and cooling, WITH the culture or a tablespoon or two of the last yogurt batch... » Read More Hi, Craig. If you use the yogurt as "regular" yogurt, you get what you put in, so 5 cups milk = 5 cups yogurt, minus a tiny bit of evaporation. How much you get after draining depends on how long you drain it and how thick you want it. I usually don't drain mine, but when I have I'd say draining about 1/2 to 2/3 cup off provides a good "greek" consistency (meaning you'll get at least a quart of "greek" yogurt). I sometimes add a couple of tablespoons of nonfat dry milk - AFTER heating and cooling, WITH the culture or a tablespoon or two of the last yogurt batch - to thicken the yogurt without losing volume. « Show Less
618097
No it makes both. It takes an extra step to make the greek yogurt (straining).
68678
I have only used 1 gallon of milk. That makes just the amount of greek yogurt I can use in a week.
1322951
I have used vanilla yogurt. I have also used flavored greek yogurts but did not mix in the fruit.
843043
I use a quarter teaspoon per quart of milk. You will needs a strainer to seperate the whey to thicken the yogurt.
325670
Use greek yogurt as a starter, and run the machine for 24 hours by simply reseting the timer midway. This yields yogurt about as thick as greek yogurt.
704901
I always set aside about 1/4 or 1/2 cup of each batch to seed the next batch. It works fine every time (at one-week intervals). My original culture was a small cup of pure Greek yogurt from a supermarket; be sure to buy a culture you like the taste of.
152634
It holds a little less than the smaller of the two containers used to make the yogurt, I would say about 2 - 3 cups. When I strain it I have to add about 2/3 of the yogurt and wait for it to strain, empty the whey then add the rest of the yogurt.
2063067
The recipe I use calls for 2 cups of heavy cream and 3 cups of milk. the container can actually hold a little more than that, maybe 1 more cup, but most of the recipes I found online called for a 5 cup combination of milk or milk and cream. Since I've had my DASH, I've made yogurt many times and have never once had a failed batch!! If you follow instructions, you will be well pleased with your purchase.
262312
Yes and No.... Greek yogurt is pretty much any yogurt that has been strained to remove excess whey making it thick like sour cream consistency. The yogurt culture used and length of time it is cultured determines how tart it becomes. I allow my yogurt to ferment for 12 hours or more and use a Greek yogurt strainer basket to remove the whey, it then taste very much like sour cream (I used it as a substitute for any where I would use sour cream; making mash potatoes, on top of tacos or baked potatoes...). Or I ferment it for about 8 hours without straining the whey and it is less tart and taste more like sweet yogurt. The yogurt culture used also makes a difference in taste, and the longer it ferments the more tart or sour it taste. The yogurt bacteria produces acids and the more acids produced the more tart it is. The tartness can be controlled by picking a yogurt culture and fermentation time that suits your taste.
262313
Greek yogurt is nothing else than strained regular yogurt. Use the maker to make regular yogurt and then let the extra liquid (whey) drain from the yogurt by putting a cheese cloth or thin kitchen towel in a large bowl and secure with the lid. Put in the fridge and you will have Greek yogurt in about two hours. The maker makes excellent yogurt in about 8 hours. I recommend it.
515720
Sterilize everything, including the jars (I put almost boiling water, then pour out shortly before pouring the yogurt mixture.).Heat 42 oz. (5 1/4 cups) 1% milk and 1/3 cup nonfat dry milk to 185 degrees.Cool to 110 to 115 degrees, add 1/2 cup of a (room temperature)favorite plain greek yogurt for a starter. Whisk slowly, but thoroughly. Next batch, save one of the jars of yogurt for a starter. After 3 times, it starts to become not as firm.Let the maker had it go for 7 1/2 hours, then check firmness by tipping one of the jars.
2022740
Yes, I think it would hold that much, but I've not tried that amount. I make a five-cup serving of regular yogurt and add it to the Euro Cuisine Greek Yogurt maker. Once it's drained for about 3 hours I remove the strained yogurt and add another five-cup serving of regular yogurt to drain. I've not tried to fill the entire maker with regular yogurt.
325665
It makes thick yogurt if you use Greek yogurt as a starring culture. Also using whole milk and adding a little heavy cream makes it thicker too
1639409
Tanya, I get a little package of plain yogurt to start mine. It works great. I make the greek yogurt. You will have to strain it to make Greek yogurt. Mine tastes better than the Fage brand. I use2 tablespoons of Fage to start mine, so I can eat the rest. But you can start it with regular yogurt. I am thinking about doing a Youtube about how to do it. I have some great tips that will make it easy to do