VonShef Yoghurt Maker Machine – Yogurt Maker with Strainer & Recipes Included, 1.8L, Ideal for Greek & Natural Yoghurt with No Sugars or Preservatives, Easy Cleaning & Simple Operation - White

I’ve been using the Vonshef Yogurt Maker for a few weeks now and I’m honestly so impressed. It’s incredibly easy to use. Just heat the milk, mix in the culture, pour it into the jars and let the machine do the rest. I usually leave it overnight and wake up to perfectly set yogurt every time.The texture is creamy and smooth and I love that I can control the ingredients. No added sugar or preservatives, just real simple yogurt. It’s also a great way to save money if you go through as much yogurt as we do.The individual glass jars are a nice touch too. They make storage convenient and portioning super easy. I’ve already recommended it to a few friends who are looking to cut back on store-bought options.If you’re into homemade healthy food with minimal effort this little machine is totally worth it.

This yoghurt maker works very well. It is well made and easy to clean. I have now been using it for two months and once I was in a routine it proves very simple to produce good yoghurt. I prefer Greek yoghurt so I strain it for a few hours and the result is perfect.The hardest part is timing. Eight hours for the initial curdle(?) and then about three hours for the straining. If you forget and leave it too long the results are unpredictable. I recommend starting early in the morning and completing everything during the day. If you forget and leave it draining overnight you can probably plaster the wall with it in the morning. Or you might like it like that, who knows. You will have to experiment.

This makes amazing yogurt. I love the additional strainer to make Greek yogurt, which you can make to the thickness of your choice (depending on how long you strain it for). The main issue is that it doesn't have a timer, so you need to remember when the 10 hours are up. The other issue is that the pot is quite tall and I need to take out a shelf in the fridge to fit it in. When it's completely strained I put it in a different tub that will fit in the fridge. Be aware if you want to make Greek yogurt you do end up straining out a lot of the yogurt and don't end up with a huge amount. If you want natural yogurt I find it's quite runny.

Brilliant and easy to use. Superb results

This is my first time leaving a product review as I am so pleased to be making yoghurt at home. I use this Vonshef Yoghurt Maker most days, the recipe I use is simple with only 3 ingredients needed. I use Whole Sterilised Milk 1 litre, Sweetened Condensed Milk 200 grams, a Natural Bio Live Yoghurt starter 2 tablespoons. The method is easy, there is no need to heat. First mix the Sweetened Condensed Milk with the Whole Sterilised Milk, then stir in the yoghurt starter and pour into the smaller white container placing the plastic white lid and then the outer lid on top. Plug in and press the switch to turn on the Vonshef yoghurt maker, making a note of the time. Yoghurt is ready to transfer to the fridge in 10 hours. Refrigerating the yoghurt for 5 - 6 hours will thicken yoghurt. I have not strained my batches of yoghurt as it is creamy and sweet to taste as I like it.I also use a Easiyo thermos to make yoghurt with the same recipe although the method is slightly different and requires a heat process, when the Sweetened Condensed Milk along with Whole Sterilised milk reduces in temperature to 46•c stir in the yoghurt starter and pour into the Easiyo container, which is placed inside the Easiyo thermos, whilst at the same time reducing the temperature of water to 46•c, pouring the water into the Easiyo thermos, so as the yoghurt inside the container and water inside the thermos are at the same temperature of 46•c when placing on the lid of the Easiyo thermos, making a note of the time. Yoghurt is ready to transfer to the fridge in 9 hours. Refrigerating the yoghurt for 5 - 6 hours will thicken yoghurt. I have not strained my batches of yoghurt as they are creamy and sweet to taste as I like it.Great results!I hope this is helpful.

I had a few attempts with this. I initially followed the instructions that came with it, using shop bought yoghurt and leaving for 8 hours, with no heating first. It turned out slimy, the whey separated out with a guey consistency and the yoghurt was like slime - so threw away. I had a bit more luck by heating to 88c, then cooling to 44 and adding a bought starter culture and leaving for 8 hours. But I noticed that each time, the yoghurt had 'split' by about half way through, with the when and yoghurt totally separated and the end yoghurt, whilst tasking okay, being grainy.I decided to do it during the day and take temps with my digital thermometer. By 3 hours in, it was only sitting at about 30c. At 6 hours, 28c, and then back up to around 32 by 8 hours. This is far below what you need to have a good, set yoghurt with bad bacteria out competed.Maybe I got a defective unit, I don't know. Can't return as I'd thrown all the packaging away. Really disappointed as my whole reason for buying was to cut down on plastic waste by getting a glass bottle milk round and using this - but now I just have a big lump of wasted plastic machinery to put in the bin. Will buy a instant pot instead.