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.

I never made yogurt before but this appliance is simple to use and I get perfect yogurt every time.

Worked great while the electronics worked. The unit timer went out, no longer works. I hadn’t used it for a month or two then tried to make some yogurt & noticed the fuction button stop working.

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.

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.

I really like this yogurt maker. You can adjust the temperature to whatever you want. I make some delicious yogurt with it.

I also got an Ultimate yogurt maker which is slightly more expensive. They look so alike, I figured they would BE alike. The Suteck provides uneven heating of yogurt, particularly with heating jars of yogurt. Some were 1 deg below what I set, and some were a whopping 3-4 degrees. With that spread, it makes it hard to compensate by changing the temperature accordingly. Albeit, the Ultimate is not precise either, and I have not tried making yogurt in jars with Ultimate yet, but the quality seems slightly better than Suteck. Being summer, my house temp is 84 deg and any higher, it seems to affect the yogurt making process as well. However, I can compensate for that, I just don't know what to do when I'm needing my yogurt to ferment at 106 deg, and some are 102 and others are 109 deg. I know of someone who bought a yogurt maker for 900$, I'm thinking that one might be accurate. You get what you pay for. Anyway, I may not make yogurt in the small jars anymore, just the 1/2 pint x2, and hope the larger volume can have a better heat spread.

Loved it so much I bought 2 and will most likely be buying a third. I've been making yogurt for over 10 years using my old Cuisipro Donvier which is very out dated compared to my new Suteck. First why would I love this so much? I personally eat yogurt at least once or twice a day and can make about $50+ dollars worth of yogurt with a single gallon of milk for about $4 and some of my time. The temperature controls are awesome with a range of 68 F to 131 F. Most people think of yogurt making and only thing about 105 to 112 F for the most common thermophilic yogurts but if you also make mesophilic yogurts which need room temps of 70 to 78F and it is winter time, that become very difficult without a great yogurt maker (temperature controlled fermentor). With this awesome product I am able to set my room temp mesophilic yogurts at a comfortable 78 F and ferment without concern of the milk going sour due to extended fermentation. I bought a lot of yogurt starters from Positively Probiotic, also on Amazon and I love the Onaka (mesophilic) yogurt as I can set this amazing yogurt maker to 80F and overnight it is 100% set and ready to be put in the fridge to be eaten. Super silky and very smooth flavor. So why do I need three? Like most people now days I don't have a lot of spare time so I make all of my yogurt about every three weeks on a weekend. I use one to ferment my thermophilic and one for my mesophilic but as I have a lot of different yogurt cultures from around the world a third yogurt maker would allow me to make almost all of the styles I have and about once a month which would save me time. Keep in mind this thing has a temp range of 68 to 131 F plus 0 to 48 hours and you can add water to help ensure the most even fermentation possible.