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.

a great little machine I'm using to culture l. reuterii. i found that the setting for 103 degrees is actually 100 degrees when i measured it. this is my second purchase.

My recent attempt at making L. Reuteri Yogurt using the Suteck Yogurt Maker left me feeling rather dissatisfied. While I was initially drawn to its promising features, such as the automatic digital display and constant temperature control, the reality fell far short of expectations. A critical aspect of making L. Reuteri Yogurt, as prescribed by Dr. Davis's recipe, is precise temperature control. Regrettably, the Suteck Yogurt Maker's thermostat proved to be unreliable, displaying a discrepancy of approximately 10 degrees Fahrenheit. This inconsistency is particularly troubling, as it directly affects the effectiveness of the culturing process. Upon closer inspection, I discovered that the yogurt being cultured at a set temperature of 100 degrees Fahrenheit was actually reaching a temperature of 119 degrees Fahrenheit when measured with a digital thermometer. Such a significant variance compromises the integrity and potential health benefits of the L. Reuteri strain. Moreover, the uneven distribution of heat among the jars further compounded the issue. Each jar exhibited a different level of heat, indicating a lack of uniformity in the heating mechanism. This not only complicates the yogurt-making process but also undermines the reliability of the Suteck Yogurt Maker. In conclusion, my experience with the Suteck Yogurt Maker for L. Reuteri Yogurt was far from satisfactory. The inaccurate thermostat and uneven heat distribution render it unsuitable for producing consistent and reliable results. As someone who values the health benefits of homemade yogurt, I cannot recommend this product for those seeking to create Dr. Davis's L. Reuteri Yogurt recipe.

First time making yogurt. It was very easy. At first, I didn't understand how to set the timer, but there are plenty of videos on this site that demonstrate it. An excellent choice, easy to use, and easy to clean.

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.

Used it to make a SEBO yogurt. Worked well . Also made regular yogurt with it.

Made yogurt for the first time and the flavor and texture are perfect. The good, so simple and quick. The bad, terrible directions and user manual. Looked online, no luck. Finally after 20 minutes of confusion and somewhat figured out how set the temperature and time. Did the basics: In a measuring bowl pour 1 litre of cold milk, then add 50 ml of yogurt, I used iogo vanilla flavor, and mix together. Pour the mixture in the bottles evenly. I added a bit more milk to the bottles as there was still room in the bottles. Put the filled bottles, minus the caps, in the yogurt maker basin. I poured warm water to 3/4 deep in the yogurt maker basin, turned the yogurt maker on setting the temperature to the default 108 but adjusted the time to 12 hours, and started it. I let it run overnight to be ready in the morning. Once done I added frozen fruit, a teaspoon worth, to the yogurt, put on the caps and put the bottles in the fridge for an hour. Yum yum so good. That is all I did. I looked at many recipes on YouTube and nearly all called for heating the milk then cooling it before putting it in the bottles and turning on the yogurt maker. Never did that as the commercial milk is pasteurized anyway. Used homogenized 3.25% milk. No sugar added. So the bad, the directions being bad as they are. No need for warm milk. Follow the basic recipe I mentioned above. Now the directions to use the machine: 1. Plug in, just --- on the screen and the Temp and Time lights are unlit 2. Press Function button, Temp light flashing green, Time light solid green (default 108 should pop up on the display) if you want to change the temperature this is when you adjust the temperature by hitting the + and - buttons and the temperature on the display will go up or down by one degree. Once done press the Start/cancel button and this will cause the Temp light to stay solid green and the Time light to be a flashing green. The is when you set the time (the default is 8 being for 8 hours) my recipe I set it to 12 for 12 hours. Once done press the Start/cancel button. The Temp and Time lights should be solid red. The yogurt maker is running and will display the time you set and will count down at the time progresses. The yogurt maker will beep, the Temp and Time lights will turn green, and the display will be 0. All done. Note: The yogurt maker is a limited timed start so you only have about 5 seconds to change the timer, otherwise if you are not fast enough the Temp and Time lights will both turn solid red and the yogurt maker automatically starts. Took me a while to figure that one out. It is not obvious that the yogurt maker is working. I believe when the Time and Temp lights are red that means the yogurt maker is running. Otherwise look at the display in an hour and the displayed time should go down by 1 (means and hour has passed since you started. The display counts down when the yogurt maker is running. Good luck and I hope this helps. Worked for me. Cheers Paul

Todo me gusto, muy buen precio, muy funcional, recomiendo, me justaría trajera un vasito extra

Es fácil de usar, puedes obtener un buen sabor

love it. very convenient. still works well after many, many batches

The instruction manual is useless - very bad and nonsensical English. I read the reviews about the timer not working and sticking at the default 8 hours. Initially I thought I had the same issue. However the way the buttons work is you plug it in and then press "function". If you do not press the +/- or Start for 5 seconds it will automatically start. So when you select function and then +/- to change the temperature you have 5 seconds to press Start and then you have to press +/- withing 5 seconds to set the time. After 5 seconds of not hitting a button it will start. It works well. 1 litre of milk will fill 6 of the 8 cups. I add warm water to the basin to make the yogurt thicker. As it's square I can also put in a large glass square dish to make one big batch rather than the individual cups.