Yogurt Maker Automatic Digital Yoghurt Maker Machine with 8 Glass Jars 48 Ozs (6Oz Each Jar) LCD Display with Constant Temperature Control Stainless Steel Design for Home Use

This yogurt maker does the job and does it well. I’ve now made 2 batches and both came out as good as the ones I did with my sous vide.One thing I appreciate are the serving size cups. They are the right size, easy to use, and easy to wash. I wish it was simple to order another set of 8, but it isn’t. So I had to search around to buy like 30. Now I can make a batch of yogurt, put it in the fridge, and get another set going, so we are never out.Temperature is fairly easily controlled. I can set it at 100° for L Reuteri and 106° for SIBO/SIFO. And any other temp that your yogurt recipe my call for.The only thing that is annoying is how you gotta move fast to get temp and time set before the lights turn red. I wanna tell the controls to “chill out, I’m getting there.”If you don’t enter the time fast enough the lights go red and the maker won’t start. My first attempt at yogurt was incredibly frustrating until I got the hang of ENTER IT NOW! FASTER!Tip: pour warm water around the jars (with lids on) to ensure consistent temp around the yogurt while cooking.So yeah, I’d recommend this one, for sure. The end product is very good.

Nice product easy to use!! I watched some vids prior to getting it .. I turned on the machine put water in it waited 30 mins to see if the temp was accurate .. and it made my gorgeous yogurt easy breezy .. there are some utube vids u can watch to do the time and temp functions, if u have a hard time following directions .. no noise easy to clean modern looking great price !!

I've had this yogurt maker for 2 years the first two months it worked great. Now the temperature varies. That fact is, I didn't check the temperature anytime for the first year. After the first 2 months, the yogurt was nasty, separated & smelly. Set at 100° F I've taken the temperature at 110+-. Then I set it at 96 , then the thermometer read 102.4+-. The other thing is, taking a few readings in different areas of the machine I've seen a 6° difference (spread).(Husband, not Tashia)

I made Dr. William Davis' l. reuteri yogurt the very first time with this machine. My yogurt turned out with an almost perfect consistency, and I am now experimenting with eating it -- and needing always to start slow since it is probably quite a powerful cultured dairy product. It has a mildly tangy but pleasant flavor. I used LR Superfood Starter from Cutting Edge Cultures.Although I am delighted it turned out so well, actually not all of it did. One of the glass jars did have a completely watery consistency. I still haven't figured out why it was the errant one out of the five, but I also discovered it had a tiny crack right below the rim.The glass jars indicate they are a half-pint, but they are not. They are closer to 6-7 ounces. This means, when making superfood yogurt with a quart of half and half, you will use five jars.I do agree with the reviewers here who complained the little jars are too delicate. In fact, the manufacturer points out that they can't be sterilized.If you try to fit a real half-pint Ball jar into this machine, it will not work. There is not enough clearance for the Suteck's cover to shut. So forget that, and find something better.The instructions are truly dreadful, and if you are having trouble setting the time and temperature, go to a YouTube video called "How to Program a Suteck Yogurt Maker" and you will be in business.And, as others have reported, this machine does run about three degrees hot. You can verify this with a thermometer. I therefore set mine at 97 and I feel sure it held close to the required 100 degrees for the entire 36 hours the l. reuteri needs to ferment.I used ultra-pasteurized half and half from Organic Valley, and even though the instructions say you don't have to heat the liquid, I did. I heated to 180 degrees in a saucepan, right after whisking in the inulin (prebiotic). Once it was heated for 10 minutes, I removed it from the stove and put the pan in a cold water bath, then watched the temperature drop to around 100 degrees, the fermenting temperature. I then whisked in the packet of culture, stirred, and filled the jars. The jars went to a waiting water bath in the Suteck (preheated for about an hour). That's it. I set it and it was ready after 36 hours.Here is a tip I found online in a description about another very popular yogurt maker: There will be considerable condensation under the lid. When you remove the lid, simply shake off the condensation into the water bath, rather than letting it splash on to your work surfaces and possibly spread harmful microorganisms as it interacts with whatever is already on your counter tops. I took the cooled water bath outside and dumped it.My preparation methods were sound. But I am removing a star from my assessment simply because the glass jars are cheap and not expected to last.Update on 10/01: I have made my second batch of the l. reuteri yogurt, but this time, I used the starter from the Biogaia Gastrus tablets crushed up. This time, some of the jars separated into curds and whey. Others were creamy. I had the same difficulty as in the previous attempt, in that one or two of the jars didn't ferment. It could be that, because this yogurt maker is not a sous vide machine, the temperatures were not uniform. With a more expensive sous vide machine, you will have a circulating water bath, which I am sure is more consistent. This machine simply is too cheap to offer that. So if you don't mind the lack of consistency, and can't afford an expensive sous vide, just use this one, and perhaps don't worry about the sacrifice of product.

It takes about 1 3/4 quarts to fill all the containers. I sterilized them all including the lids then mixed my yogurt solution . Filling them all and placing the lids on them then placed them in the unit carefully filling it with water tested below 100 degrees. Easy to set temp and time to run then I just waited 36 hours and had tasty yogurt.

works okay. be AWARE this runs 3 degrees HIGHER than what you set temperature to. 100 runs at 103 degrees i used a temperature gun to get various temperature in device . the heat temperature varies from location to location inside the yogurt maker. it is NOT one solid 3 degree raise. some parts would be 100 and others 103. not accurate but for $45 it's fine

Works well enough. Remember to fill it with water for even heat transfer and note that temperature will vary about 2 degrees over a range every hour or so. I made great 36 hour SIBO yogert at needed106F, I had to set temp at 104 after taking temp readings everyhour, then got a range of 105 to 107 which worked well. Other issue about it is setting it takes getting used to but not really hard to learn. The time is accurate to about 15 minutes which fine also for yogert. It's important to be practical and keep the cost down, which is what I like about this unit. My wife thinks the jars are cute and loves them. So I gave it 5 stars based on price and overall usage. If it had been $60 or more, then 4 stars. If you want precise temp and time which isn't really needed remember you will spend $175 for an instant pot with variable temp. Anyway, let's get these in stock and get healthy----

The yogurt maker is very good. You can set any temperature and any time, it switches off automatically. The yogurt turns out smooth and tasty.