a little off center on YM80 maker but, it's nice and sturdy. It's under $8 price is really only reason i bought it. I don't really need it since i only use a 7cp pyrex dish to make yogurt now (so i can drain yogurt some) but, i figured for the price this thing would come in handy for making experimental yogurt flavors with the jars. Was thinking, if this thing can be evenly cut down some, it would come in handy for elevating the jars off cuisine maker bottom if unit gets hotter than 115 degrees in future.

I love it because I can make 2 quarts of two different types of yogurt! I did take the suggestion though for laying a towel over it to ensure the top is fine. The one time I forgot the yogurt was still firm but not as much as with the towel over it.

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.

I read other reviews that said the yogurt gets too hot in the lower section so I lined it with parchment paper. . I've made three batches so far and they have all been really tasty. I heat whole milk in the microwave ( about 14 minutes) cool to 115 degrees, then mix in yogurt starter with some of the cooled milk, add vanilla, mix it all together and pour into the little jars. I heat them for about 9 hours. I've used packaged enzymes, Yoplait french vanilla and store brand plain yogurt as starters. The store brand plain yogurt actually tasted the best.

This is a wonderful and essential addition to the yogurt maker. I put 8 oz jelly jars in the bottom and the jars that come with it in the top. I place a wet washcloth in the bottom to disperse the heat and place a bathmat over the machine to keep it all nice and warm because there is a slight gap when you use the jelly jars in the bottom because they are too tall. This does NOT affect performance and I did NOT have to switch the top and bottom jars half way through if I use the washcloth and bathmat as described. I buy yogurt about once every three months as new culture and just use my left over each time until it starts to get 'runny". My recipe is this: I use fresh warm milk from our cow ( I do not heat then cool it), I add 1/2 cup of store bought greek yogurt or one 6 oz jar of my own to a glass pyrex four cup pouring pitcher, then put in a little milk and whisk to disperse the yogurt. I then add three cups of milk and whisk again. It then pours easily into the jars and I fill as many as I want to make (LEAVE THEM UNCOVERED) and put the machine together as I fill them and cover it all with a bathmat. This is a wonderful machine and I love the top tier which allows me to make a lot of yogurt at once - saving me time. It is very rugged not cheap plastic. You will be VERY HAPPY with this addition if you purchase the yogurt maker.