Suteck Yogurt Maker with 8 Jars, Adjustable Time & Temp Control | 8 Jars Each 6oz Dishwasher-Safe, BPA-Free, 0-48H Timer & 68-131°F Temp, ±1°C Precision | Auto Shutoff, 25W, Greek Yogurt

This product does a fabulous job of maintaining temperature for a long period of time. I bought it to make the L. Reuteri yogurt that takes 36 hours at 100 degrees. I used the Crispatus starter which can be purchased on Amazon as well. My first batch did not set up, but I used 2% organic milk and didn't heat the bath water before submerging the bowls. My second batch turned out beautifully after switching to Half and Half milk. After that, I reserve 2 Tablespoons of the L. Reuteri yogurt to make the next batch. It comes out very creamy and no separation. I am making my own yogurt because fermenting it myself provides the very healthy L. Reuteri bacteria your body needs that cannot be bought in store bought yogurts. The FDA regulation only requires 2 strands of probiotic bacteria and 6-8 hours fermentation to be called yogurt with "live active cultures" and most of them have so much sugar that any benefits of those live cultures are offset by the sugar and maybe saturated fat. Making your own allows you to control the sugar and cultures your body needs. AND, It tastes better! This product does the job. I questioned it after reading many comment on needing temperature stabilization and needing the more expensive brand products. However, I decided to try it and glad I did. It provides 2 glass bowls with lids. I put water inside the vessel with the bowls for a more even heating throughout. (Make sure the water gets heated to 100 degrees before you start the 36 hour countdown. You can usually get there within 30 minutes to an hour. ) Then put the bowls of half and half along with the active cultures in the warm water bath and wait. That's it! I add berries, cinnamon, honey and a healthy granola to eat it.

Finally! This is my third yogurt maker, and the one that is actually working. The lid is designed to draw the moisture back down into the reservoir of water, not into the electrical panel like other models! I love how it makes two containers of yogurt in one batch, and how you can adjust the timer and temperature to anything you need (for example, I needed 36 hours at 100 degrees for l. reuteri yogurt). I believe it runs a little hot though, so check with a thermometer and adjust as needed. I think I knocked mine down a couple degrees, and it's been perfect. Recommended.

The yogurt maker works wonderfully. My main concern was whether Mason jars would fit for vacuum sealing, but I couldn’t find any reviews mentioning it. I took the risk and bought it — and it paid off, because the answer is yes. You can’t fit 8 Mason jars, but 4 jars fit perfectly, which allows you to make 1 liter (a quart). It’s also possible to place up to 6 Mason jars, as shown in the photo. Personally, I use 4 Mason jars together with 4 of the original jars, which lets me prepare half a gallon of yogurt when using a probiotic starter. If you use 100 ml of yogurt as a starter, you’ll have a little milk left over from the quart. The advantage is that I get 4 small jars for immediate consumption (about a week) and 4 Mason jars that I vacuum seal for later use.

The yogurt maker works well. It is easy to use and clean up. I have made about 10 batches of yogurt without any problems.

I've never made yogurt before and the Manual doesn't tell you how to use this machine at all. I struggled to find answers. I bought the 2 bowl model and it arrives with 8 indents in the bottom for the 8 jars, Rufus says all models come with 8 indents. So my bowls do not sit flush on the base. The video shows adding water and the written information says you don't. I set the machine to 106F, I tested the yogurt temperature with a digital thermometer and it said 115F. I had no idea if this was normal or not but the internet said up to 115F is okay to make yogurt. Day 2 I tested the temp of my yogurt and it is 124F, ruined, stinky. Why is it heating to 124F if I set it for 106F. Others complained about uneven heating and Yes, when I dumped my ruined yogurt it was very cooked where the center of the machine is and the other sides were not as cooked. Overall, this machine has alot of problems and I would not recommend it.

I'm not sure what I'm doing wrong - twice I have made good yogurt using this. the other times it was not as thick as the greek yogurts I was buying at the store. I have used both the probiotic capsules and inulin powder. As well as organic yogurt for the starter, along with the milk in making yogurt in this equipment. The equipment runs exactly as expected. If you want a yogurt maker, I would imagine this one is as good as any. I spent a long time shopping and picked this one. Because of the pisitive reviews and the price point. I'm guessing it's something i'm doing wrong even though I can't imagine what it is, of why my yogurt's not turning out thick each time.

Couldn't be easier! I am loving this product. I am using Dr. Davis recipe and it has really helped my IBS symtoms. May take a bit to get used to the tang but if you use full fat half and half the richness over rides it. Need to get some extra jars so there is no down time.

This is the first yogurt maker I have purchased. It is easy to use. I have made 12 batches of yogurt since purchase. The instructions and set up were simple. The prompts on the panel are clear. The temperature and timer controls are accurate. My yogurt is good tasting. I have used purchased yogurt culture starter and Chobani Greek live culture yogurt from my local store with equal success. I have started with bringing the milk mixture up to 190 degrees f. for the prescribed time, then cooling. And also starting with the the milk mixture cold, with equal success. I think cold success is unusual, and that was the first batch I made which was the recipe included with this machine. My first batch with cold start milk mixed with Chobani Greek live culture turned out perfect. I didn't know that most culture staters instructions have you heat the milk to relax the proteins The yogurt after 8 hours is a nice soft custard set. With a smooth bit of tartness. Very good. Nice mouth feel and much tastier than plain store bought. I use 2% homogenized milk. I often add 100 ml to the total volume of 1.5 liters of milk to boost the fat content. I prefer to 7se 5he milk we have on hand. My family prefers 2%. For the two containers the heat distribution seems even. There are indentations on the bottom of the water basin for 8 smaller containers. It doesn't come with small containers. And I don't plan on trying this feature as I drain my yogurt for Greek style. So I don't know how consistent the heat is for the smaller areas. It comes with 2 bowls with plastic lids that seal securely. And between the 2 containers they easily hold the 1.5 liters of milk mix. You can store your completed yogurt in the bowls in the refrigerator, with the lids provided. Or transfer into other containers. You can add water before or after you fill the incubation bowls. I like to use warm tap water close to the incubation temperature just to give everything a head start. It is very easy to take the bowl lids on and off while the bowls are in the warm water bath. The clear hard plastic lid sits on top of the water basin. It doesn't lock in place. So keep this in mind when storing it. To clean, I unplug, it dump the water into my sink and wash with a soft cloth and mild dish soap and rinse out and air dry. I place paper towels in between the bowl lids and the basin lid after drying the unit to store it to prevent any residual moisture from causing problems.