Ultimate Probiotic Yogurt Maker with Adjustable Temperature & Time Control - Make Trillions of Live Probiotics & Get Better Gut Health - ULTIMATE LIFETIME WARRANTY - Wellness Gifts for Men & Women

I recently made my second batch of yogurt. I used Bulgarian yogurt from the health food store as the starter for the first batch, but I used some from my first homemade yogurt for the starter in the second batch. Both methods worked great.I watched a video on Amazon for this yogurt maker that showed a guy using half&half, inulin, and starter without having to heat the liquid. That sounded like the easiest way to make it, but after buying the unit, I watched other videos where everyone heated the liquid to 180° and then let it cool to 100° before adding the starter. That’s how I made the first two batches.I emailed the tech support for the unit to ask about the necessity of heating the liquid. They told me that the reason to heat it is to kill any possible bad bacteria. However, if I’m confident that my ingredients and jars are sterile, I could try making it without heating it. I believe ultra-processed milk or half&half should be used if you don’t heat it. I’m going to try the next batch without heating it and see if it works.Having to heat up the liquid means more dishes to wash and the need for a thermometer. It also means having to spend more time monitoring it as it cools. It’s probably worth the hassle if it’s necessary, but I’ll try the no-heat method and see if it works for me.I’m using the 36-hour at 99° settings. Apparently, that’s the sweet spot for getting good yogurt with a lot of probiotics.My homeopathic advisor wants me to have Bulgarian yogurt three to four times a day (a couple of tablespoons at a time) because my gut got messed up a few months ago from taking antibiotics. It tastes so good, I will continue to eat it forever.You might need an extra bowl or more jars if you plan to use some as starter for a new batch.

This unit worked well to make my yogurt. The only complaint I have, which is huge for me, is that there are no manuals included. I live in the middle of the rural south and pay a fortune for pitiful internet that only works when there is not a cloud in the sky. The inserts were cards with things to scan in order to download the instruction manual, the recipe book, additional free yogurt containers and many more. That is impossible without a reliable internet. There is a total of 13 codes to scan. So they have put the work and expense on the customer.I called after finding a card that states if you are unhappy with the order for any reason. I informed the office of with I was unable to perform the scanning and printing. I was told that it was impossible for them to send me a hard copy.I know that it seems unbelievable for any area in 2025 to not have reliable internet; however, it exists and I feel there should be exceptions OR there should be full disclosure in the add selling the yogurt maker.Buyer beware.

I have been making superior yogurt with this. This item comeswith bowls, not jars. I had made a mistake and ordered the wrongone. They replaced my bowls with jars for no charge. Thank you.Phone support was easily available and helpful.When making reuteri yogurt starting from a capsule, there is alot of liquid separation. A second batch starting from some ofthe first batch yielded superb results. Hint. Make a smallerquantity on the first batch, say a pint rather than a quart.Then do a second batch of 1.5 quarts. Gasseri yogurt was goodeven on the first batch.The controls are not well explained in the instruction booklet.Recommend you watch the following short video on Amazon. Thecontrols work well as explained in this video.https://www.amazon.com/live/video/04c2ab6be4ef453d87000a60dd01db2e

I never thought making my own yogurt could feel this empowering—two buttons, a dial, and boom, a cozy little cocoon for probiotic goodness. Crank the temp, set the timer, and you’ve got a bubbling jar of creamy culture magic ready in hours. No guesswork, no funky appliances cluttering the counter—just smooth, tangy yogurt that’s literally alive with trillions of good guys for your gut.It’s super chill to experiment, too. I’ve tried plain, vanilla, even a cheeky matcha swirl, and every batch comes out silky and thick. Cleanup’s a breeze—everything pops right off, no stubborn bits hiding in corners. Bonus points for the lifetime promise; feels like a kitchen sidekick that’s in it for the long haul.If you’re serious about leveling up your digestive game (and want bragging rights for next-level homemade snacks), this thing’s a game-changer. Homemade yogurt just hit legendary status.

I have made yogurt for years but my old "Yogurt" machine did on me. The "Ultimate" machine makes thick yogurt. 1. I warm up skim milk to 110 degrees F and blend with 1/3 cup of store bought Greek yogurt. 2. I also microwave 2 cups of water to 110 degrees F to add to the machine. 3. I set the machine to 99 degrees, which results in a 110 degree temp of yogurt (it runs hotter than the set temperature. I only cook for 27 hours and strain some of the finished yogurt through a cheese cloth bag before refrigerating. Love the yogurt!

I got this machine to make the famous SIBO yogurt recipe. I love it, it works really well, it doesn't take much space over the counter and it makes the best yogurt I ever had. Having the 6 oz portion cups makes it super convenient on the run. I also bought an additional set of cups and will buy some more to distribute to friends and family. For those interested in this recipe I suggest watching Dr. William Davis (My reuteri) videos. Also, you don't need to buy a big package of inulin, since you will use it only on the first batch. I got mine from Liftmode and it was plenty for a one dose deal. Happy guts, y'all!