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.

The results from using the Bear are far superior than making it in an Instapot.I used L.Reuteri yogurt starter, Cutting Edge Culture’s Custom Blend of Organic Prebiotic Fiber Dietary Supplement (both purchased on Amazon) along with Organic 1/2 & 1/2. Cooked in the Bear for 36 hours by resetting the timer for 12 hours 3 times.The results…ABSOLUTELY the Best Yogurt I’ve Ever Had!! Thick (without using the basket), Smooth & delicious unique yogurt flavor!Definitely worth the $, time & effort!!

I really like this Yogurt Maker. I mean really like it... Since I wanted Greek Yogurt, this product, is great. I don't have to monitor anything. I just have to be mindful of time and the timing for each step. That said.... the one thing missing from the directions is the very first step that is in every recipe I've read: Heating the milk to approx 200*F. Then let it cool to approx 130*F, add the culture, then place it in the Yogurt maker. After that, the directions are spot on. No issues. I tried it without heating the milk first and it didn't turn out at all for me, so I recommend heating the milk first. I almost gave it 5 stars because of it, but I had read the reviews before hand and should have known better. Enjoy!

After a couple of times of experimenting, I have come up with the perfect Greek Yogurt.1. I put 1 quart of milk in saucepan with my thermometer from my old yogurt maker. Heat milk to 180 degrees.2. Take sauce pan off the stove and put it in a ice/water bath until the temp. of the milk reduces to 110 degrees.3. Take out of ice water and stir in store boughten greek yogurt.After yogurt has cooked for 10 hours, I put it in the refrigerator overnight.Next day I strained it for 8 hours in the refrigerator.Perfect Greek Yogurt for me.

Making yogurt at home has been a fun and easy experience. I wasn’t sure what to expect at first, but the whole process turned out to be surprisingly simple and enjoyable. The digital control panel is straightforward, and the timer is especially helpful. I can set it and forget about it, letting the yogurt maker do its job while I go about my day without any worry.The two glass jars that come with the kit are just the right size for small batches, which is perfect for testing different flavors or adjusting the consistency. I really like that they’re easy to clean, and I’ve had no issues with them. Watching the yogurt come together and seeing the transformation after a few hours is surprisingly satisfying. The yogurt always turns out creamy and smooth, which has made the process enjoyable every time I use it. The included strainer has been especially useful for making Greek yogurt, and it’s great for getting that thicker consistency I prefer for my morning parfaits or snacks.What’s been fun is experimenting with different variations, like adding vanilla, honey, or fruit. It’s nice knowing exactly what goes into the yogurt, and it feels like a healthier option when I can control all the ingredients. The machine is pretty quiet while working, so I don’t have to worry about it disturbing me or taking up too much attention.The option to make cheese or fruit wine is a nice bonus, though I’ve mostly stuck to yogurt so far. Overall, making yogurt at home has been a great experience, and the yogurt maker has made it so simple and fun to get started.