Reddit mentions of Euro Cuisine GY50 Greek Yogurt Maker

How 'cooled' was it?

You're generally not supposed to stir your yogurt at all until it's COMPLETELY chilled through. Like 6+ hours in the fridge.

Otherwise - you could get a yogurt strainer if you like it thicker!

I use this. Makes it much easier.
https://www.amazon.ca/Euro-Cuisine-GY50-Greek-Yogurt/dp/B0091XNL0I/ref=sr_1_3?keywords=greek+yogurt+maker&qid=1574970533&sr=8-3

10.5 hours in the IP. 8 hours in the strainer. Nice n thick.

If you're looking to buy something new anyway, Instant Pot is the way to go. You could also shop around some of the other multicooker brands. A lot of them have yogurt functions, I think. That's what will get you the most bang for your buck.

I make yogurt once a week in my IP, and I strain it with this to get that extra thick Greek consistency.

I use the previous batch of yogurt or some Fage or Chobani laying around to innoculate the new batch. I take it one step further and strain in this http://www.amazon.com/Euro-Cuisine-GY50-Greek-Yogurt/dp/B0091XNL0I/ref=sr_1_1?ie=UTF8&qid=1459126575&sr=8-1&keywords=Greek+yogurt+strainer. I let that sit in my fridge for about 24-36 hours, and it comes out really thick. It can make a half-gallon of milk which yields a lot more yogurt than the large container of yogurt you can buy.

I like to use the whey to make protein shakes with or, my personal favorite, is to replace the water with whey in my sourdough bread recipe.

Edit: I'll make a post in a few days. I just made a batch so when this one runs out i'll document the process and post.

I use this: https://www.amazon.com/Euro-Cuisine-GY50-Greek-Yogurt/dp/B0091XNL0I

Works great, half gallon capacity.

This version has a metal screen instead of plastic:

https://www.amazon.com/Euro-Cuisine-Yogurt-Stainless-Strainer/dp/B00IMH7SJY

Thanks for the suggestion. For straining I use a Euro Cuisine Greek Yogurt strainer (https://smile.amazon.com/gp/product/B0091XNL0I/ref=oh_aui_search_detailpage?ie=UTF8&psc=1) and it works wonderfully!

I dug around on the Internet and compared a couple of yogurt recipes (never trust random blogs. . . .) and in the end I followed this one: Team Yogurt Instant Pot yogurt.

I used 1/2 gallon of whole milk, and 3TBPS of 0% Fage as starter (from another recipe) but will try with 2% Fage next time. The Fage is easy to get in small containers at my grocery, but eventually I'm hoping to find some yogurt starters online that I can just keep in the freezer (you can also keep/freeze some of the home-made yogurt to use as the next starter.)

I'm not actually a big fan of eating yogurt, but so far I've made a French Onion-like chip dip, am working on a "chocolate pudding" recipe with it, will throw it in a blender with some frozen fruit for smoothies, and am considering a home-made yogurt Ranch dressing. For everything but the smoothies, I strained half the batch using this strainer, but you can also use cheesecloth and hang it to strain.

PSA: You'll want this to strain your yoghurt.

I usually just make a crockpot full of full fat milk (used to be with some cream added, but that doesn't necessarily help because it tends to float on top, I have better results with mixing cream into the finished product). Heat to 115F, mix in two spoons full of store bought yoghurt, let cool slowly overnight (keep it as close to 115 as possible) and then strain through the sieve in the fridge during the next day.