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. 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.

I really like this thing. It is extremely easy to use. I fill one of the glass containers with regular store bought 1% or 2% milk (not too full), microwave for 8 minutes, stir with a whisk, let cool until hand warm (takes about an hour or so, until it is very warm but still comfortable when placing your whole hands around the container), whisk in 1/3 cup of store bought yoghurt (I get Fage yoghurt, figuring I might as well start with a really good culture), place the lid on, set the glass container into the yoghurt maker and press "greek". The timer will start at 10 and count down until the yoghurt is ready. It hurts nothing to just let it sit like that for hours until you happen to be around for the next step. Set the strainer on top of the second glass container, dump the yoghurt into the strainer, put the lid on and set the whole thing in the fridge. After 5 hours or more (again no problem if it is many hours later) dump out the liquid that has drained into the glass container, and then dump the strained yoghurt into it the other glass container that should have come out of the dishwasher by now. I typically let my yoghurt strain for a long time, and it turns pretty firm, nearly like a cream cheese. I love it that way. One batch fills the glass container a bit more than halfway. To my taste the yoghurt tastes better than any store bought one. I get to have a lower fat but not skim version of greek yoghurt that I usually can't find in the store, and it saves money compared to buying it at the store. All this thing does is hold the temperature evenly at a steady 110 degrees and turn itself off after 10 hours (for greek yoghurt). I am sure this can be accomplished for a much lower price. But I eat plain yoghurt every day, so if this thing lasts at least a couple of years it will more than pay itself off. It seems to be well made, is not an eyesore, and the glass and stainless steel should keep a nice appearance for a long time and are easy to clean and sanitary. The strainer works well and goes in the dishwasher to clean along with the glass jars and lids. You need none of these things to make yoghurt. My afghan friends make great yoghurt regularly on their countertop in any container they happen to have on hand. But this is nice and easy and fail proof, so I recommend it if you have zero experience like most of us, and if you can afford to spend a little extra.

The media could not be loaded. We use this yogurt maker every single week, and it has quickly become a staple in our kitchen. One of my favorite features is that it comes with two containers, which makes it so convenient to keep a fresh batch ready while another is being finished or chilled.The process is simple and reliable, and the yogurt comes out great every time. I did tweak the recipe a little—I use 6 tbsp of yogurt starter with 4 cups of milk, which makes a wonderfully thick, Greek-style yogurt. It is so easy, I dump the yogurt starter in 4 c of milk, whisk and turn on the machine - 10 hours later perfect yogurt!If you’re looking for a yogurt maker that’s easy to use, easy to clean, and delivers delicious results, I highly recommend this one! I especially recommend it for smaller homes where the instapot just makes too much yogurt.I have been using this this since January!

Well, I love making yogurt in this, and the large glass container for 1 liter batches is efficient. Using it is very simple. It would be 5 stars without any 2nd though except I had to buy my second unit after 2 years, as the electronics in the first one just suddenly completely failed and the unit would no longer turn on. This despite never getting wet. Fingers crossed the 2nd unit is now working well for one year. I will be either back to 5 stars in another 2 years, or down to 2 stars if the 2nd unit fails also. Stay tuned.

So easy to use!! Love that the containers are glass so no plastic stuff. Small so doesn’t take up loads of counter space. Made my first batch of yogurt and will never buy store bought again it’s so delicious and healthy! Highly recommend