Genuine sealjoyous Yogurt Maker 1-36 hours multi-functional constant temperature yogurt machine,32-45 degrees adjustable, automatic digital LCD display 1.2 liters capacity (Standard no cup)

This yogurt maker is really easy to use and not complicated at all. I like that you can make yogurt in the big pot or in single serving glass jars. and the relatively few modes are easy to cycle through. It makes a yogurt that isn't overly sour, and that is smooth in texture. The included lids for the glass jars close tightly and allow me to easily take the yogurt to work as breakfast. It is also quite easy to clean, and keep clean enough to ferment in. It is solidly constructed, and feels like a long-lasting appliance. Its 1+ liter capacity makes plenty of yogurt. Overall, this unit is a great value for the money, and it will be easy to recoup the cost of it by no longer buying ready-made yogurt.

It worked for a few months. Now it runs too hot. When it is set at 38 the actual yogurt temperature is 65 -- measured with digital kitchen thermometer. This is too hot and kills the cultures in the yogurt. I bought it to make l. reuteri yogurt which is very heat sensitive.

Great appliance. Love the different temperature and time settings that are also manually adjustable! Made L.Reuteri yogurt perfectly. Comes with a foreign plug. You will need an adapter or fit a new plug before use.

This yoghurt maker worked great while it worked. But it broke after two months. It's a pity because the yoghurt maker was really easy to use and we made batch after batch of yoghurt. If only the manufacturer could make something that not only works well but actually lasts a lot longer than 2 months...

Great but takes along time

Tips: For yogurt use whole milk, not the 2% stuff. After experimenting, use 41 degrees, and 8 hrs for yogurt. You must heat the milk to 80 degrees, then let it cool down to 40 degrees, then add starter, and THOROUGHLY mix it. I tried skipping the heating part, and on one batch I didn't mix enough, both batches were not that good. The starter yogurt must be pretty fresh, because the bacteria die pretty quickly. Natto is trickier. I soak overnight, then use InstantPot for 30 minutes, then 39 degrees for 24 hrs. Best starter is commercial natto (or previous batch). I tried spores and it was a total failure. You can tell if the batch is successful by how sticky it is.

This unit turned out to be unreliable. On return to the unit, it had turned itself off. I lost three batches when it did this. A couple of days ago I wrote to the seller about this problem - no reply. Note even an acknowledgment. Not happy about this situation. I would actually like to get my money back as I can’t use this unit.

The product is a worthwhile investment, offering effective temperature control and quiet operation. I've already recommended it to friends who enjoy making homemade yogurt ❤️