Euro Cuisine GY4 Yogurt Maker Expansion Tray, Additional Tier for Yogurt Maker Machines, BPA-Free, Dishwasher Safe, Compatible with YM80, YM100, YM650

I've been making yogurt every week for four years with the Euro Cuisine YMX650 Yogurt Maker. Each batch turns out firm and smooth, with no whey (liquid) in the jars. I find that the second tier provides a time-saving way to make two batches quickly.Because there have been quite a few reviewers who experienced difficulty with the second tier - I thought I'd post my process. I hope this helps, and good luck with your yogurt.* I use 49 ounces of whole milk with 2 TABLESPOONS of plain Greek yogurt as a starter for each 7-jar batch of yogurt.* To prepare the mix for the yogurt maker; USING A COOKING THERMOMETER, I gently heat the milk to 182° f for 2-3 minutes stirring periodically. I then cool the pot of milk to 104°-105° f. Next I mix 1/4 cup of the cooled milk into the yogurt in a separate bowl to temper it, then gently stir that mixture into the rest of the milk and skim off any foam that develops. Finally, I pour the milk/yogurt mixture into the jars and wipe off any drips.* When processing a single 7-jar batch - I put the jars into the COLD yogurt maker and let them process for 6-hours. Since the yogurt maker heats to a steady 120° f, more time than that causes the whey to separate from the curd and leaves the yogurt cracked and watery.* When processing both tiers (14-jars) - I PREHEAT the yogurt maker, put a warm towel on top then cover the towel and the outside of the top tier (only) with a soft insulated "cooler" bag to keep the heat in. The top layer is slightly cooler than the bottom at about 114° f.Because I can't make all the jars at once, I put the first batch of jars in the TOP layer. I re-warm the towel and replace the "cooler" bag on top while I work on the rest of the jars. (It takes me about 10-minutes to get the second batch mixed and in the jars) I put these jars on the bottom layer, check that the towel is still warm and the cooler bag properly in place. After processing 3 1/2 hours, I switch the jars from top to bottom, re-heat the towel and replace the "cooler" bag on the top tier of the yogurt maker. I then process the yogurt for an additional 3 1/2 hours. A total of 7-hours.For me, using this method, the yogurt from both tiers comes out firm and creamy.

This actually works really well and I am able to double my yogurt production. There are a few tricks though. First of all I use it with the Euro Cuisine YM80. I use a combination of the jars that come with the yogurt maker and Kamoto jars I purchased off Amazon. As a side note, the non-Euro Cuisine jars work great. You should know though that the Kamoto jars do not fit in the holes on the second level of the yogurt maker but, instead, sit on top of the holes. Not a problem for me though.I followed the advice of the other users and switched the yogurts to the other level mid way. When I took the temperatures of the first and second level the second level is about 20-25 degrees Fahrenheit lower (That's why the recommendations are for you to run it for a couple hours longer). By the 5 hour mark the second level is definitely firming up, however, at a much slower rate than the first level. When I took the temperatures on the first level the outer jars were around 113-118 degrees F and the middle jar was 129 degrees F. The upper level jars were consistently around 91-92 degrees F. I tried it with and without insulating the top level with towels or tea cosies, and for me, there was no difference temperature wise.Another thing to know, but that is not a problem for me, is the lid of the yogurt maker dips in the middle and the condensation likes to move there, so I just take the lid off occasionally and shake out the water.This second level has made life much easier and can now make a weeks worth of yogurt at a time. I would definitely recommend it if you find yourself making yogurt more often than you'd like and would like to double your production.

I bought this (along with an extra set of the glass jars) so that I could save time and and effort by making a double batch of yogurt.I have been using the EuroCuisine yogurt maker for several years and love not only saving money by making my own yogurt but being environmentally responsible and not putting a bunch of plastic yogurt containers into the environment. The glass jars are also healthier for me than eating out of plastic. I also get to control the consistency of my yogurt by simply adjusting the time setting. Win win win win.One small thing that is inconvenient about this item is that if you wash it (I rinse mine every time I use it) it is a bit challenging to dry it right away with a towel. I generally allow it to completely air dry and then store it back in its box. I would not downgrade my rating for this.I definitely recommend this entire yogurt making system and this extender if you want to increase your batch size.

Works to double yogurt production. Instructions say add 2 hour’s incubation time, but that didn’t seem long enough. Bottom level yogurt came out firm, but top level with the expansion tray was much softer. The bottom sets directly on the heat, it takes much longer for the top rack to set. No difference in anything other than the firmness.

Update: I have been using this for several months now. . .and one VERY important thing to note: You really need to rotate the jars half-way through. Put the bottom on the top. . . and the top on the bottom. Otherwise your top jars may not "set". It's warmer on the bottom than the top. . .but by rotating the yogurt turns out fine.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~What a GREAT addition to my Euro Cuisine yogurt maker! Great quality. Reasonable price. It fits snugly. It's just great. Make sure you use authentic Euro Cuisine jars, which fit perfectly. Though you can find less-expensive jars on Amazon, I recommend the ones listed below. I purchased from seller "stores123". They are "authentic" Euro Cuisine jars with the "date lids".Euro Cuisine Set of 8 Glass Jars for Yogurt Maker GY2640