Bear Yogurt Maker, Greek Yogurt Maker Machine with Strainer and Timer Control, Stainless Steel Inner Pot, Automatic Digital with 2 Glass Jars 1 Quart for Home Organic Yogurt, Cheese, Fruit Wine

The media could not be loaded. A fantastic yogurt maker that's easy to use and delivers thick, creamy results with minimal effort.✅ Pros:Makes smooth, thick yogurt (even without strainer)Simple to use, no constant monitoringCompact, lightweight, easy to storeHigh-quality glass jars includedBetter results than an Instapot❌ Cons:Instructions miss key first step: heat milk to 200°F, cool to 130°FVerdict:Great value for consistent, delicious homemade yogurt. Just remember to heat the milk first!

The media could not be loaded. Really happy with this yogurt maker! The 10-hour setting makes thick n 8 hr setting makes regular curd, creamy yogurt that turns out great every time. The 2 glass jars are just right for storing individual portions. Simple to use – the digital temperature control keeps heat steady whether I use regular milk or almond milk. The clear LCD screen shows everything clearly, and the 1quart size is big enough for our whole family. Cleanup's easy since the lids lock tight.no noise at all easy functionality to manage & feel good to allocate space for yogurt star.

The media could not be loaded. I'm super happy with this yogurt maker!My purchase included the Greek yogurt strainer kit, two glass yogurt containers with lids, the yogurt maker and it's lid, and a recipe book.I also purchased a spare Bear glass yogurt container with lid (just in case I broke one).Texture:This is the Greek Yogurt made using this yogurt maker pressing the setting titled "Greek Yogurt".No straining needed.Greek yogurt with no mess and no fuss.Minimal effort Greek yogurt.This yogurt maker has already paid for itself in under two weeks (we eat a lot of yogurt).The home made yogurt from this machine is better quality than what I'm able to buy locally.Here's how to duplicate the yogurt I made.Recipe:The only ingredients I used:1/2 cup of plain yogurt from the grocery store and 1 quart of half and half (fewer net carbs = keto friendly).Instructions:Sterilized the Bear glass yogurt container, the lid for the glass container, the yogurt maker lid, a silicone spatula for stirring, a thermometer (unless using a laser gun thermometer), a 1/2 cup measuring cup or else a large spoon, and a stainless steel pot that holds at least 1.5 quarts and let it all air dry; I used hypochlorous acid sanitizing spray, as it's good safe and easy, but be sure it fully dried before starting.Put the pot on the stovetop and add: 1 quart or 946 mL or 4 cups of either milk / half and half / cream.Turn heat under pot to medium-low, leave for 5-7 minutes, stir with silicone spatula, test the temperature; check the temperature each 2-3 minutes until temperature is over 105 °f / 40.56° c.Once the temperature is over 105 °f / 40.56° c, remove from heart, stir for a few seconds, set timer for 15 minutes, check that the temperature is now under 100° f / 38° c (if it is still hotter than this, set another time for 15 minutes).Once the liquid is under under 100° f / 38° c, use the silicone spatula to stir in ~ 1/2 cup or two heeping giant spoons of yogurt.Pour liquid into the sanitized Bear glass yogurt container, place that into the Bear yogurt maker, as the yogurt maker lid, press "Greek yogurt" and "enter".In 10 hours when timer goes off, remove the glass container, cover with the sterilized lid, and refrigerate for at least an hour; this is good for at least 4 weeks of you started with pasteurized milk / half and half / cream and you kept everything sanitary. Enjoy.When your yogurt is running low, make another batch using ~ 1/2 cup or two heeping serving spoons worth of yogurt (so that you don't need to buy yogurt starter or buy more live yogurt from the store).*** OTHER ***How to Adjust Sourness:Normal Yogurt has minimal sourness and Greek yogurt is only slightly more sour. If you prefer a more sour yogurt, just let the yogurt make run longer than 10 hours.Bear Mesh Strainer Kit:I tested the Bear Greek yogurt mesh strainer kit on my last batch of yogurt made using the "Greek yogurt" setting and found that it was WAY too thick for me although the whey was delicious; I'll likely use the mesh strainer for special recipes in the future.

1) Bought 1st unit in October 2023, worked fine, and using for L. Reuteri yogurt...setting the unit for 14 hours, then setting again for 14 hours, then setting a third time to bring cooking time to between 30-36 hours. Yogurt was fine.2) Bought 2nd unit in May 2024, and there is a noticeable difference in the temperature at the bottom of the cooking unit; this second unit is hotter by ~1-1.5 degrees. Still produces yogurt, but at times I end up with a cottage-cheese-type product, rather than yogurt.I HAVE NO WAY OF DETERMINING THE QUANTITY OF L. REUTERI CULTURE IN THE PRODUCT I AM MAKING, THOUGH...and am only judging by taste that there is SOME sort of 'culture' activity going on.ALSO...I have no way of measuring the difference in my gut microbiome since I started using this home-made L. Reuteri yogurt for practically all of my yogurt...with only the occasional Fage or other 'on-sale' store brand, which is L. Bacillus.If possible, check the temperature of the bottom of the cooking unit with a cooking thermometer, because you need 100-102 degrees for L. Reuteri, over at least 30 hours. I sometimes cook my batches for up to 40 hours...because the 'hockey-stick' growth chart indicates that the culture growth spurt really takes off around 30 hours.***I have a success rate of about 90% with this machine...and I attribute most of my failures (cottage-cheese-type product, or differently cultured & sour liquid) to either:a) compromised containers of half and half (sometimes bulging more than usual, but un-expired), orb) sterility problems on my part, especially when I am starting a second batch in the same container I have just emptied to a quart container for storage in the fridge. There is the possibility that the lip of the glass cooking container was not sterilized thoroughly enough BY ME, thereby introducing foreign / additional bacteria or yeast cultures...giving me a poor or bad product.***Overall, I would recommend this product as the best unit out there for making quart-sized batches...as the smaller-container units aren't satisfactory for my quart-sized needs for the L. Reuteri yogurt.I haven't tried making L. Gasseri yogurt in this machine as of the writing of this review.

Why did you pick this product vs others?:This yogurt maker has made homemade yogurt super easy and fun.The glass jars are perfect for small batches and experimenting with flavors. They’re easy to clean, and the yogurt always turns out smooth and creamy. The strainer is great for making thick Greek yogurt, which I love for parfaits. The machine is quiet and the digital controls and timer make it a total “set it and forget it” deal.It’s been fun trying different add-ins like honey, vanilla, or fruit. I like knowing exactly what’s in my yogurt—and it feels like a healthier choice.