Yogourmet 104 Electric Yogurt Maker

For those considering a yogurt maker, do recognize that you have to prepare the milk first, then you place the milk mixture into this unit. The purpose of this unit (and all yogurt makers I've seen) is to keep your culturing milk at 110F 4-24 hours, until the consistency and flavor is where you want it. It is an easy process once you do it a couple times, but the first time may be a little overwhelming. The second and third times, however, you will wonder what you were worried about, it's really very easy, and very worth it. I bought this yogurt maker after trying the Donvier and enjoying the process of making my own yogurt, but wanting larger batches. So very glad I did! I never would have realized the problems with the Donvier unit. First, the Donvier does not reach 110F, as is needed to make the usual yogurts, such as Greek, Bulgarian ("normal" yogurt), and so on. These are thermophilic yogurts, and require incubation at 110F or very close. I made batch after batch, and to get them to set well, I had to incubate for 12 hours or more, but then they were too sour for my taste. I had much better success with the Yogourmet, but attributed to just having gotten better at the method. HOWEVER, when I ordered high quality yogurt cultures from Cultures for Health (not just using a bit of store yogurt or the Yogourmet direct set starter), the detailed instructions made it clear that the incubation MUST be at 110F. I thought nothing of that, and went ahead with my first batch of Bulgarian yogurt in my Donvier, since your initial batch is smaller than usually done in the Yogourmet. It was ruined. Goat milk yogurt and cows milk yogurt. Neither set properly, and both smelled very sour. So I set up both yogurt makers to incubate some water and check the temperature. They ran for 3 hours on the counter, and then I checked the temp. 100F in the Donvier, 110F in the Yogourmet. Tried again an hour later, same result. Luckily, I had followed the CfH directions on their cultures very carefully, and saved half the powdered culture JUST IN CASE. So, SO glad I did. Set up a new batch in my Yogourmet, using two smaller glass jars instead of the large plastic insert so I could do goat and cow yogurts simultaneously. The Yogourmet activated the cultures and set both versions perfectly. I've since made batch after batch of both Bulgarian and Greek yogurts, many with goat milk and many with cow milk, in my Yogourmet with no trouble. The flavor is excellent, and with some practice on incubation times for the different types of milk, the consistency is usually perfect or darn near! (Goat milk is more difficult to get to set thickly, and many people use powdered milk to achieve this, but I do not, since from what I understand, all powdered milks contain oxidized cholesterol. Giving the YoGo extra time on the goats milk seems to work just fine. Bulgarian is still a little thinner for me, but the Greek sets up pretty thickly.) (The second problem with the Donvier is that the bottles appear to be BPA, which is usually easily identified as a clear (or colored clear) hard plastic, tolerant to heating, with #7 on the bottom. While some still say BPA is safe, I disagree, and nearly all agree that BPA should not be used to heat food, which exactly the purpose in the Donvier Yogurt Maker.) I will be getting rid of my Donvier and the extra jars. I'm actually online to buy another Yogourmet so I can make large batches of goat and cow yogurts simultaneously. You will enjoy your Yogourmet!

I'm not a particularly careful cook and need a yogurt maker than will work even if I'm not super precise. Here's what I do to make yogurt to-die-for. If I'd only known how delicious homemade yogurt could be, I'd have been making my own all along. I have used a yogurt maker in the past with individual small jars, but the yogurt never got very firm. I was still happy with it and used it regularly, but was won over by Greek yogurt when stores started carrying that. Although the taste was a bit too tangy for me, I liked to use it for cooking especially and gave up making my own. I realized that part of the appeal was having the larger container. The little jars were fine for my breakfast, but not for other uses. When I decided to start making my own again I found the starter I had on hand was apparently too old and my first batch with the small jars didn't gel properly, but emptying them out reminded me that I really wanted a large batch maker. I did a lot of research and finally decided on this one. I absolutely love it. My other unit had a timer and audible signal when the time period had elapsed where this one doesn't, but what I found with the other is that I frequently didn't hear the timer sound so it didn't help me at all. Now I set a timer on my smart phone, which is usually with me and much more effective at alerting me. I set the timer for 5 hours and that seems perfect to get well set yogurt in this machine. I'm grateful to other reviewers who shared their recipes so I was prepared with some dry milk on hand when the yogurt maker was delivered. I also found Whole Foods had the Yogourmet freeze-dried starter so purchased some of that at the same time. I'd ordered the Casei Bifidus Acidophilus Probiotic starter when I ordered the yogurt maker, but it took a bit longer to arrive so I used the freeze-dried and couldn't be happier with the resulting consistency and taste. I used 2% milk and added 1/2 cup of dry milk to my 7'ish cups of liquid. I used my new 8 cup Pyrex measuring cup to heat the milk in the microwave (I set it for 13 minutes). Then I set it out to cool. I'm using my Thermapen for temp readings and can't speak to the little thermometer that comes with the maker. Per directions, I scoop out a bit of milk into a smaller cup and add the two packs of starter to it. I mix it well before adding it and the dry milk to the milk in the big cup. I use a whisk to make sure everything is well blended and then pour it into the yogurt maker's inner container. I then plug in the yogurt maker, add the appropriate amount of luke warm water, and set the inner container inside. Even though I'm making nearly 8 cups of yogurt, I use the shorter water line as the taller line makes the water come too close to the top to suit me. Five hours later I have yogurt that is nicely firm, good for eating and for cooking, and with a delicious taste. The inner tub is nice for storage in the fridge. I'm really delighted with this purchase and highly recommend it. Update 7/2: I'm now using a full cup of dry milk and whole milk instead of 2% (per directions) and the consistency of the finished yogurt is so creamy I can't believe it. Each time I spoon some out, a bit of whey pools in the depression the spoon makes so I pour that out when I get my next serving. As the yogurt is used, it naturally gets firmer so that it becomes just like Greek yogurt all by itself. This is great stuff.

Very good product... pity it was sent with a north american plug, in a 110 volts version. Buyers in India will need a transformer...

Simple and clear instructions, very easy to use. I tried regular and probiotic cultures, and each time the yogurt turns out perfect. Even made some cream cheese (instructions provided as well), and it turned out great! It requires you to boil then cool milk to the specified temperature, but a thermometer is provided. I'm extremely happy with this product. If you prefer not to use the plastic interior container, you can easily find a large glass cookie jar that you can use instead, and it will work equally well.

I am sure this product is brilliant in the USA, but if you order from the U.K consider the following: The product needs an adaptor. In the UK the temperature of the Yogourmet raises till 60º. You end up with pudding rather than yogurt. You will need to get a dimmer to adjust the temperature. It is shipped through Royal Mail, therefore on top of delivery costs you will have to add £3 for customs + £8 RM handling charges. If you want to do scd yogurt consider other options!!

Super easy to use, and creates the perfect yogurt every time. There is a bit of prep work (heating up the yogurt), but the thermometer that is included makes is easy to do. I keep it in the bin in the water a bit longer, as I like thicker yogurt, but it is a pretty fantastic tool!!

Please note that if you are purchasing this in the UK you will need to buy an electrical plug socket adapter. Cheap enough but annoying given the cost of the item.I would love to comment on the yogurt produced or even using the maker but having finally got ready with milk heated to make a batch of yogurt I realised that the electrical plug attached is designed for the market in USA/Canada NOT the UK! I have travel adapters but they are of course designed for when I go abroad not the other way around! So, I now await an adapter. Why oh why cannot it be pointed out that one is required in the UK or better still manufactured accordingly as it is clearly marketed in Britain? I was surprised that there was no thermostat especially given the price but fingers crossed - when I finally get to use it that is!