i want to know how much time it takes to make curd after putting some warm milk and what's the issue about top tier..plz explain..sisters and brothers
1636587
I think the recommendation is 4-6 hrs, from the time the yogurt is heated and the bacteria/culture is added. I have the top tier and I regularly use it, it works fine for making a double batch of yogurt. I only use whole milk to make my yogurt though. People who have told me they use low fat or skim milks often complain the yogurt turns out runny. I believe in the industrial yogurt business they use gelatins and other thickening agents to make low fat yogurts. Happy yogurt making!
1636588
I use at free yogurt and fat free, lactose free milk to make my yogurt. It takes 11- 12 hours for my yogurt to be ready. I tried to use the top tier twice and the yogurt never firmed up. Now I use it as storage for my extra jars.
655000
I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir... » Read More I would start with 3 cups of milk. I prefer a thick and creamy kefir and you want to strain out the grains at 12 hours just before it starts to separate. If after 12 hours it's already separated you need to add more milk...if too much is still not fermented then less milk. Others prefer a longer ferment of 24 hours or even longer to let it separate into curds and whey and either shake it up and strain or drain off the whey and eat the curds, etc. Some strain out the grains at 12-24 hours and then let the kefir continue to ferment at room temp. Experiment with it and see what type of kefir you like. There really is no wrong way to make it. « Show Less
757944
You are absolutely right, I'm having the same problem with the curdling. The instruction manual says to boil until the yogurt "runs up the side of the pot." I think the euro cuisine yogurt maker is baking the yogurt at too high a temperature. My old Salton 5-jar maker kept the yogurt just warm, not hot. The new one, when you remove the jars, the bottom is really very hot. I have no fix for this except to say that I am extremely disappointed with this yogurt maker and I think euro cuisine has a problem with these models.
853744
I'm not sure what you mean by overcook. I find if I use whole milk, it takes 5 hours. If I use 2% milk, 6 hours. It will shut off after your programmed time. With no heat, I would think "overcooking" is impossible.
2263376
You hold the button on - it only takes about 30 seconds to froth the milk (I use non-fat half & half, and heat it first for 45 seconds in the microwave - perfect!)
1751401
Hello David. I'm sorry I can't help because I haven't made regular rice yet. I Can tell you this. I've used to make Rice & Peas and a lot goes in it. 4 cups Rice, cocnut milk, black beans, garlic& onion, seasonings & water. My Meals take about 3-4 hrs to cook & the last 40 minutes I start rice & it's ready at the end. I would guess 15-20 minutes for reg rice. I love this thing & I've had many over the yrs. I recommend highly.
1714472
Sorry for the delay!Over a medium heat, the coffee will only take about 5 minutes to brew. You'll know it's done when the gurgling stops.Your milk will have been heated enough so, just froth, pour and enjoy!! :-)
173553
You can use 2 -32 oz containers of soymilk, 1-2 tablespoons of starter (or 1/2 cup leftover plain yogurt at room temperature) with 1/2 cup tapioca flour added for thickness. This makes a reasonably thickened yogurt after 10-12 hours. I just made some tonight and it was great after only 1/2 hour of cooling.Finding non-dairy starter is the hard part. Good Luck!
694068
Has anyone tried using soy milk in any of the recipes? Do you think it will turn out runny like the lactose milk? What do you think about using soy creamer?
1611185
Hi! I bought this over a year ago due to all the great reviews but I did not have the same experience as them. I pumped and pumped and pumped for a long time and never got a good thick amount of froth as described. I got a very thin layer of froth which dissipated in the coffee in less than 1/2 minute. So I am bewildered by the reviews and still have it in the box practically brand new �I see the other ppl said it was ice cold milk or hot and my milk was room temperature cuz I don't like ice cold milk. So maybe I'll because I didn't use the correct temperature.
1637649
I've been wondering why that requirement as well. I've made the yogurt without preheating the milk, being careful to thoroughly mix in the yogurt first, and it came out a little lumpy. But since I'm making it for my dog, and she doesn't mind the lumps, that is the way I'm making it now.
514411
The Chevre takes about a day and a half. I like to warm my milk in the evening let it set over night and start draining in the morning after milking. By dinner I have fresh cheese.
1022076
Hi Dolly what would you like to know? It's pretty easy. I use milk and powered chocolate, push the button and it spins and mixes and automatically stops whe the milk is hot and ready to drink at the perfect temp. Some folks actually cut up Hershey chocolate bars and drop in for added flavor. It's a great little machine and my grandkids love it. Write me back if you have specific questions. Merry Christmas. Enjoy!
785040
Mix water, or milk, or cream, etc., a little at a time until you get the right consistency. It mixes easily and does not lump. It's a good substitute when you don't have fresh, so I keep it on hand.
2212893
Michael, I'm not sure how you're making the yogurt. I put the warmed milk withe culture mixed in into a large glass bowl. The temp I set the proofer on is 109. I let it sit for 3 1/2 to 4 hours then remove & chill in fridge. Perfect yogurt every time.
1979346
I bought this for my daughter who used it to make yogurt, which takes ~ 6 hours. I'm sorry I don't know the answer to your question.
1339516
Storm Weaver, if you're still monitoring this discussion, do you heat the milk first? I can get good raw milk, but if I have to pasteurize it I don't think it's worth the extra money. Everything I've read says this must be done.