Ultimate Probiotic Yogurt Maker with Adjustable Time & Temp Control - Make Trillions of Live Probiotics with Two 1-Quart Containers for Larger Batches - Greek Yogurt Maker - ULTIMATE LIFETIME WARRANTY

I made my first batch of prebiotic l.reuteri yogurt in the Ultimate yogurt maker and it came out just perfect. The temperature was spot on (100°) when I tested both the water in the unit and the temperature of the yogurt in the jar. Also, since I've been making regular yogurt for many years, I saw no sense in culturing it for 36 hours and getting a mess of curds and whey! I cultured mine just until I saw the slightest hint of separation along the bottom of the jar and knew it was optimally cultured. That was 14 hours ( I had set the unit for 19 hours) for my batch. The trick is to start checking it after about 12 hours. When you do check a jar, I suggest you take out the jar quickly and put the cover back on the unit to preserve as much of the consistent heat as possible. This unit made 8 beautiful jars of prebiotic yogurt. I have since done a second batch of l.reuteri using one Pyrex bowl and it too is a firm but creamy consistency. My third use of this unit was to make my regular sweet yogurt. This was cultured at 109° and this too came out just right. I've no complaints.

The Ultimate yogurt maker is a really nice quality machine. I personally think of it more like a yogurt "incubator" rather than a yogurt maker, because the machine itself isn't really "making" the yogurt, it's just incubating the culture(s) that you've decided to use in your yogurt. I bought this maker specifically to make L. Reuteri yogurt. Technically yogurt has to contain a different culture to be called "yogurt", so I guess L. Reuteri yogurt has to be called a "cultured dairy product". But for all other purposes L. Reuteri cultured dairy is a yogurt, so I will just refer to it as yogurt. I've included a pic of the Ultimate yogurt maker sitting on my countertop (along with one of the 2 bowls/lids that were included with my machine) as well as a pic of the first spoonful of yogurt from my first batch. I did expect some "separation" of curds and whey on my first batch as many people have had making their first batch. But my first batch turned out great. No separation. I used the L. Reuteri culture from "Cutting Edge Cultures" and "Microingredients Organic Inulin Powder". I have checked the temperature of the incubation bath water several times during the 36 hour incubation process in my Ultimate yogurt maker. The temperature can be set exactly at 99 degrees Fahrenheit which is the temp suggested for L. Reuteri yogurt. My particular machine registered consistently about 1 degree warmer during the 36 hour incubation. I'm not sure if the temperature anomaly is due to my thermometer reading the temp a bit warmer than the actual temp, or if the yogurt maker just ran a touch warmer than the set temp of 99 degrees. In my case, it really doesn't make much difference as the L. Reuteri culture likes to be around human body temp, and our bodies fluctuate in temperature throughout the day as we go about our daily lives. So if "exact" temperature is important to you, I'd suggest to turn on your yogurt maker for several hours while filled up with water, and check the temperature several times to see where your yogurt maker temperature runs. I'm guessing a difference of a few degrees probably doesn't make a whole lot of difference to these culture bacteria... they're just happy to be in a warm bath of milk or Half and Half, as long as it doesn't get too warm to "cook" them. Anyway, this is a nice machine, feels like it's made very well, it feels like the materials are nice quality, and it looks nice sitting on my countertop. I don't know the specific temperature and time ranges that this machine has, but I think the incubation time range can be up to 48 hours and the temp can can be set up to 104 degrees. I'm not certain about those ranges so check the manufacturers page for those specific numbers. This is a nice appliance and I'd certainly recommend it to anyone wanting to jump into making their own yogurt. And they do offer a set of free yogurt jars that fit into their machine if you follow the directions in the included literature on how to get the offer. I've been notified by email that my free jars are on their way.

After watching Dr Eric Berg’s Youtube video with Dr Davis, I was excited to try my hand at fermenting dairy to benefit my gut microbiome. Dr. Davis argues that yogurt isn't truly "yogurt" unless it contains two specific strains: Lactobacillus bulgaricus and Streptococcus thermophilus. I was especially intrigued with the part where he explained about gaining increased muscle from eating L Reuteri “yogurt”.I ordered this machine and found it so easy to use. I mixed an L Reuteri capsule with 2 Tbs of inulin (to feed the bacteria) and 2 Tbs of organic ultra-pasteurized half and half to make a slurry. I then mixed that with the remaining half and half from the quart I had bought. I divided that into the 8 jars, filled the yogurt maker with water for a water bath and set it for 99 degrees for 36 hours. They say the first batch may not turn out so great, but mine was a perfect texture with no separation. I thought the end result was delicious. I normally mix yogurt with a bit of sweetened blueberries, but I didn’t need to mix it with anything. I found the plain version very tangy and creamy.I enjoyed the process and can’t wait to try some different bacteria strains. Today I am trying fermenting L Gasseri.And on another note, customer service is excellent. They also have the Ultimate Yogurt Recipe Book which has lots of excellent info. The machine has a life-time warranty.

04-27-25timer needs to go to 99hour or better 999houri cant make bacillus subtilis in a straight shot because it takes 60hi will have to set it again after the 48h max runs outoriginal 04-20-25works goodi hope they or an aftermarket company can release a LONG TOPcapable of putting tall containers in itpersonally i would like to see a new version designed around ball wide mouth jarsball jars are so useful for yogurt ... storing ... eating out of ... and fiting into the dishwasherball jars are easy to come by low cost high qualityi thing that a square version that would hold 8 ball pint widemouth would be idealfor now i plan to experiment with my pint jars and leave the lid offand also try with the lid on and cover with cling wrapif that works well i might reach out to a 3d printing studio and see what i can get made