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

We make yogurt every week and so far no problems. I did break a jar but they were easy to find so we bought an extra set. We always have fresh homemade yogurt.

I wanted a yogurt maker that I could control time and temp. The jars came with it and I've used my new yogurt maker several times already. It works great. I have been using it to culture L . Reuteri cultured dairy, which needs a temp around 100* F, for 36 hours instead of the regular yogurt time and temp. It works very well and I love the product I've produced! Highly recommend this yogurt maker.

My recent attempt at making L. Reuteri Yogurt using the Suteck Yogurt Maker left me feeling rather dissatisfied. While I was initially drawn to its promising features, such as the automatic digital display and constant temperature control, the reality fell far short of expectations.A critical aspect of making L. Reuteri Yogurt, as prescribed by Dr. Davis's recipe, is precise temperature control. Regrettably, the Suteck Yogurt Maker's thermostat proved to be unreliable, displaying a discrepancy of approximately 10 degrees Fahrenheit. This inconsistency is particularly troubling, as it directly affects the effectiveness of the culturing process.Upon closer inspection, I discovered that the yogurt being cultured at a set temperature of 100 degrees Fahrenheit was actually reaching a temperature of 119 degrees Fahrenheit when measured with a digital thermometer. Such a significant variance compromises the integrity and potential health benefits of the L. Reuteri strain.Moreover, the uneven distribution of heat among the jars further compounded the issue. Each jar exhibited a different level of heat, indicating a lack of uniformity in the heating mechanism. This not only complicates the yogurt-making process but also undermines the reliability of the Suteck Yogurt Maker.In conclusion, my experience with the Suteck Yogurt Maker for L. Reuteri Yogurt was far from satisfactory. The inaccurate thermostat and uneven heat distribution render it unsuitable for producing consistent and reliable results. As someone who values the health benefits of homemade yogurt, I cannot recommend this product for those seeking to create Dr. Davis's L. Reuteri Yogurt recipe.

Easy n worth it n glad I didn't waste the $ on a brand new one just to make homemade reuteri! Thanks!

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.

Probably would have given it 5 stars if my machine worked for more than 60 days. I wrote to the seller last week and got zero response. We believe that about 3 weeks ago we started getting bad batches with green mold and believe that the heating was inconsistent.

Best yogurt maker for the price. It runs 2 degrees hotter than the setting but it is quite acceptable as long as you test it. I make LRuteri and my process requires 100 degrees F. To attain this I set my machine at 99 F. Every machine is different so check yours.

the best yogurt maker I’ve purchased