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

I can’t recommend this more!!! Perfect yogurt, very easy to use with very accurate instructions, great size, awesome price, and most notable was that it consistently was within one degree every time I checked it to include at the end! That’s very important when making yogurt! I used one quart of 1/2 and 1/2 and it filled each of the 8 jars to exactly the size needed for each serving with one being utilized for the starter for my next batch. Make, store and eat all from one jar! Just make you put in warm water that fills the unit up to the level of the yogurt. No warmer than the temp set. I used 99 degrees. A friend bought this and loved it so much that I got one also! You will NOT be disappointed in this product!

Easy to use! Works great for homemade yogurt and doesn't take up a lot of counter space.

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.

This is by far the best purchase I've made on Amazon. I made my 4 batch of yogurt yesterday nd again it was perfect! My first 2 batches were the 36 HR L Reuters version and there was no separation. I did use cold organic whole milk and the yogurt was a bit grainy. The 2nd batch I warmed the milk and used some from the first batch and added 2 of my probiotic capsules (Andrew Lessman's - HSN) , perfect! My 3rd batch was a 12 HR batch and yesterday's was 8 hrs with some of the 2nd batch and some Oui yogurt from the store, whole milk, condensed milk . Again perfect! My only problem is I am eating 3 jars at a time😄

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.

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----

This seems to be the same as a number of other yogurt makers but very in brand name. The time control does go high so 36 hours is no problem I'd you're making a super gut yogurt. The temperature is also accurate when I check the water bath with a digital thermometer. The yogurt jars are cheap and not dishwasher safe. They will crack in a dish washer but are fine if you hand wash them. I found more jars for $1 each in a 20 pack here on Amazon. They're basically the condiment jars you see at a salad bar but they get the job done. I've had this about 6 weeks and I'm on my 5th batch of the super gut yogurt. I am generally skeptical of claims but if you're here because you read about this yogurt, for me, it has made a significantly noticeable positive impact on me. I read about the yogurt and was familiar with the science surrounding it. So when I read about it I dove right in. I highly recommend the Super Gut book, what you see and read online from people posting does not scratch the surface or get into the science and studies. I have experienced every one of the listed benefits.

Some reviews are misleading. You can set the temperature and the timer to whatever you want, you just need to read the manual. Once the machine starts it's operations, you can't change the temperature now the timer. Whether or not you are able to make yogurt really depends on whether or not you boiled your milk beforehand, let it cool down, and let it sit at the desired temperature.

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

funciona bien, puede ser que no te salga a la primera pero es cuestión de encontrar el punto exacto de temperatura y tiempo y claro de los ingredientes adecuados.

I wasn't sure how my first attempt would turn out, but I was pleasantly surprised. I love that I can set both the temperature and the timer to exactly what I needed. For those interested, I made a batch of 24-hours fermentation yogurt. I brought 4 cups of milk to 185F for 10 minutes, then I let it cool down to 100F. Once it reached 100F, I added the powder from one probiotics capsule, whisked it in, then poured into the jars. I placed the jars in the device, added 2 cups of warm water (around 95F), then I set the temperature to 100F and the timer to 24h. After 24h, it turned off, and I had my batches of yogurt. Very happy with the result. If you are using a probiotics capsule like I did, make sure that it contains one of these strains, so it will actually make set yogurt instead of a probiotic drink: Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus

Quede muy satisfecha, ya viene programado por default, 107F por 8hrs, y quedan perfectos! salen muy cremosos tipo Griego, y lo mejor es poner agua en el recipiente, lo he usado cada 8 dias, lo recomiendo ampliamente para aquellos que como yo consumen mucho yogurt

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.