Stainless Steel Yogurt Maker with 1 Quart Glass Jar and Complete Recipe Book to Make 12+ Easy Homemade Dairy Free and Milk Yogurts

The media could not be loaded. 40 years ago, I got a Dairy-yo yogurt maker (made in Australia). It consisted of a 1-liter jar and a thermal container to keep the yogurt warm while it cultured. It was perfect. So I spent years trying to find more of them and found one on eBay in Australia about 5 years ago. People hold onto them so they are very hard to find on eBay.Finally, someone has realized that it was the perfect yogurt maker and came out with a new yogurt maker based on the Dairy-yo (interestingly from New Zealand). This one has the improvement of being stainless steel.I had one problem with this new yogurt maker: The lids were so tight I almost wasn't able to get them off the jars. I am now using rings and silicone lids (see picture). I was also not able to put the stainless steel lids back on the jars. They are engineered wrong. I am not reducing my stars for this (I would reduce by 1/2 star if I could) because I had a good/better solution.----------Update: I just bought two more of these yogurt makers and I had the same problem with the lids of the jars - I am totally unable to remove the steel lids from the provided jars. Enough so that I would have sent them back except that I was already planning on trading out the jars for ones I like better. It's too bad they haven't fixed this problem.-------------------I am not following their book either, I have the very best dairy yogurt recipe. And it worked perfectly in this new yogurt maker. By the way, I got two of them because I make 1/2 (and now 1) gallon(s) of yogurt at a time. I supply it to my parents as well as my family.Hint: If you strain your yogurt, freeze the whey in ice cube trays or 1/4-cup containers and use them as your starter. It's much more convenient than trying to save some yogurt for your starter, especially if your yogurt won't work well as a starter (the more fat in the yogurt, the yogurt won't work well as a starter). I freeze the whey every 10 or so batches. It also mixes better with your milk than yogurt as a starter. I used to use yogurt, but I would make it with low-fat milk and then freeze the batch.Great yogurt tools:Hi-Lo thermometer, this one not only tells you when the milk is hot enough, it tells you when it's cooled to the right temperature for culturing. https://www.amazon.com/gp/product/B0000CEWYJ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 CDN DTTC-S Combo Probe Thermometer, Timer & Clock - Silver1/2-gallon yogurt strainer, this one is plastic, they have a stainless version, but I'm not too worried about plastic unless I am heating the contents. https://www.amazon.com/gp/product/B0091XNL0I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Euro Cuisine GY50 Greek Yogurt MakerMy recipe - makes 2 quarts unstrained, 1 quart strained:1/2 gallon whole milk minus 1 cup1 cup heavy cream1/4 cup starterPrepare the yogurt maker as per it's instructions. If using frozen starter, get it out of the freezer now to thaw some.Heat the milk to 185°F. Turn off the heat and let it cool to 135°F. Add the starter, mix until fully melted/combined. Add the cream and mix well.For this maker, empty the hot water from the containers. Fill the jars with the milk mixture. Cover with the lids. Place the jars in the thermal containers. Cover. Set in a quiet place for 16 to 24 hours (you can do a shorter time, but I like mine well cultured).My yogurt was still slightly warm when I took it out of the thermal container, which is comparable to my 40-year-old yogurt makers.I then strain my yogurt for 24 to 48 hours until it is really, really thick. This is a personal preference. It reduces the quantity to about 1 quart. When it's done, I empty the yogurt into a bowl and whisk it until it is smooth (there's usually a cream top that needs to be mixed in).And lastly, about starters: For years, when I needed to freshen my yogurt strain, I would just buy a good, live-culture yogurt in the grocery store. Then they started adding all those other bacteria strains to yogurt and they stopped being good to make new batches of yogurt. I finally had to buy a yogurt starter that said it was renewable/reusable. It's now been at least 10 years on that one batch/strain of yogurt. Since I freeze my whey, I am able to make about 10 batches from each "mother" batch and so my yogurt strain has not weakened through the years. Whey starter will last about six months in the freezer, although mine doesn't last that long because I make so much yogurt on a weekly basis (2 to 3 batches a week) I use it before six months are up.I hope you enjoy this yogurt maker. I sure do!

Great product!I love the fact that it doesn't need to be plugged in or uses electricity or batteries. We've been making yummy sugar free coconut yogurt very easily! Put your yogurt in the glass jar and put the whole jar into the stainless steel container and cover and let it sit for 8 hrs. Excellent product

I bought this yogurt maker on July 2nd 2024. It has been making delicious yogurt for me. Beautiful design and easy to use. The stainless steel disk at the bottom fell off. Under it was a disk of glue that had disintegrated, and today it fell off. Under this is what appears to be a small black round fill of some sort. I communicated with the manufacturer in new zealand and they assured me the disk is cosmetic only. because I love everything about this yogurt maker and the delicious yogurt that it makes and the manufaturer has good customer service i give it 5 stars

UPDATED: Downgraded from 5 to 1 stars since there are serious quality issues with the jars. This is the second jar that has cracked with minimal use. The first one (part of the original set) cracked on the bottom after only being used to make yogurt 3 or 4 times. Since the system worked so good, I figured maybe I got a lemon and would order a replacement. Just tried to make yogurt again tonight for the first time with the new jar and this second jar cracked near the bottom while pouring in the warm milk--actually popped out a small hole near what looks like a very thin seam in the glass. I use raw milk so only heated it to 105 degrees (to preserve the healthy bacteria in the milk), so this wasn't even heated up to the recommended 190 degrees per the seller's instructions. So, clearly a quality issue with the jars. I'm pretty frustrated that I've now wasted a fair amount of expensive milk. I won't be purchasing again and will have to look elsewhere for another jar that will work. I've never had this issue with Ball jars. Why would the seller send out jars that can't handle any heat or normal wear and tear? Disappointing!!I ordered this a while ago and only just got around to using it recently. I was interested in finding a plastic-alternative for both the maker and container. I've followed the instructions exactly the few times I have used it and have had excellent results so far, even with using raw milk (you can only heat the milk to 105 F if you want to keep the good bacteria from the raw milk in the finished product). I heated up both the jar and container with scalding hot water (from the faucet) and let them set for about 10 minutes, refilling with hot water after the first 5 minutes. After placing the warmed milk and starter in the jar, and after placing the filled jar in the container, I place mine on a thick woven trivet and place it in the oven, wrap it in thick dish towels, and close the door. Fermenting for 12 hours seems to work better than the 8-hour batch, resulting in thicker yogurt. After fermenting, place the jar straight into a very cold refrigerator (about 36 F) for 36 hours to help it set. The texture is not quite as thick as Greek yogurt (with the longer ferment) but still pretty thick. I'm straining this last batch to see how that works.My only complaint is that I've only used this 3-4 times so far and the jar already cracked on the bottom after this last use, without any associated trauma to it, so I will have to order a replacement jar if I want to continue using this to make yogurt. It's a shame because it seemed to be a sturdy wide-mouthed jar.I would still recommend it to anyone wanting a very simple way to make yogurt without using any plastic.

I really like the design. Use the included Glass jar or quart size Mason jar [I only have Ball, but I believe the other Brands would also fit]. Extensive how to information booklet, though not on the variety of cultures that are available.The only downside, though the company is, and the product is designed in, New Zealand... it's actually made in China.

I missed having fresh yogurt, so I took a chance on this product. I liked that no plastic was involved and that it didn't require any electricity to work. I love full-fat yogurt, but it must be lactose-free, so I tried it out with whole milk Lactaid and the Cuisine yogurt culture. The result was perfection! The yogurt is delicious and just the right consistency I want! I HIGHLY recommend this. I am reading about the jar breaking easily so I will be sure to get a replacement jar ready in the event mine cracks, but so far, so good. Highly recommend.