I used a single serving of plain store brand greek yogurt as a starter, used ultra pastured milk and heated it to 110, mixed in 2 tbsp of dry milk just because i wasn’t sure if it would be thick enough (probably won’t next time), ran it for 12 hours. Came out the perfect thickness and the taste was great. Much less trouble than trying to keep the correct temperature in my oven or toaster over. Love the glass jars.

Meus queridos iogurtes naturais! Amo muito! Hoje não sei o que é iogurte de supermercado, prática, simples, única coisa que precisamos utilizar adapdor para tomada, padrão e outro pais, mas sem problemas, meu marido resolveu

No mention of this in the product description - it's 110V. Can't use it in the UK

Easy to use, makes yogurt simply. You just set up room temperature milk and a timer, and are good to go! It does not turn off on it's own. I've used 1% and 2% and they both work, the 2% working out thicker at the 12 hour mark. My son accidentally unplugged it one time for a short bit and it still worked out just fine. Have fun!

Super sencillo de usar, excelente relación calidad precio. Llevamos más de 1 año haciendo yogur casero con esta maquina. Es muy práctica, uno lo prepara en la noche, se hace durantr la noche y al día siguiente lo tiene listo para enfriar y guardar en el refri para comer cuando guste. En la casa, ya todos incluyendo los niños lo usan. Y no generamos tanta basura de plastico cada vez que comemos uno ya que los envases son de vidrio y lavables (compre 8 envases más a parte y así puedo preparar una cantidad suficiente para la semana).

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Well thankfully i got a working mostly right unit (so far) and temperature never went past 114 degrees after 8hrs (decided to quit testing after 8hrs since temp stayed the same for last four hours).. Temps were however off in different areas of unit the first 3 hours, after that they evened out to 113-114 in all areas. I used three 1 cup pyrex glass containers filled with water at 107 degrees to test unit every hour. these were my results:after one hour; front left side 109 - back center area 110 - front right side 109after two; left 111 - back 111 - right 109after three; left 113 - back 114 - right 111after four; left 113 - back 114 - right 113hours five thru eight stayed at same temp as hour 4 (with exception of left side going up to 114 once)for me this unit is acceptable since i am using pasteurized milk and its still below 115 degrees but, if it gets hotter than 115 any time soon, its getting returned since i need a reliable unit that won't kill off the extra probiotic strains i add to my yogurt starter.Overall i like the unit, my first probiotic yogurt batch in it using jars (before testing unit because i was impatient and wanted to make yogurt right away) came out okay overall. i left it on for 8hrs, mixture came out looking thick with whey areas and solidified well overnight in fridge but, quickly liquified into a extra thin creamy mixture the next day after i stirred 2 drops of ezsweetz into one of the jars. it had a slight chalky taste (user error when adding probiotics powder, not unit error i believe), yet it tasted decent but, it tasted more like creamy milk than 'yogurt' to me. different taste and texture for sure than store bought and until i perfect a thicker creamier more yogurt tasting result, thinking i personally will continue buying my fage 2% plain yogurt for enjoyment and use this yogurt maker to make my needed daily extra probiotic filled yogurt while i learn to perfect a thicker yogurt without having to use dry milk or thickening agents.If you like fage/thick yogurt, thinking buying the strainer that goes with these euro cuisine makers is a good idea afterall.Oh and the unit did get a bit of condensation on cover, i ended up going ahead and cutting corners off a papertowel and lightly placing it over jars so no water would get into them, worked well and caught the drops that dripped when i was taking lid off.UPDATE: going ahead abnd buying the "Euro Cuisine GY50 Greek Yogurt Maker" aka strainer and straining chilled yogurt for almost 2 hrs (till 1 cup whey worth, which was 1/4 of my batch) made the best medium plus thick and creamy tasting yogurt ever! just as good as fage total, if not better! I did not use the jars this time to make yogurt, only to store finish yogurt in. Instead I used an Anchor Hocking 7-Cup Glass Round dish/bowl which fit perfectly in the unit and more evenly fermented the yogurt IMO..no grainy chalkiness whatsoever with this batch! highly recommend getting the strainer.

This is the most simple and wonderful yogurt maker I have ever owned. I got the top tier extender and use one cup canning / jelly jars in the bottom and the jars that came with the machine in the top. I wrap a bath mat over the machine so there is uniform heat in top and bottom and don't have to switch tiers as some recommend. If you are considering buying this product I encourage you to do so without any hesitation. AND there is no need for the timer (or even the "hour marker" that comes on the machine). Buy the "cheaper" "stripped" model without the timer. One other thing I found handy is I put a wet washcloth on the bottom before I put the jelly jars in and it seems to disperse the heat more evenly. I lay it across the round of the bottom and the four corners stick out a bit. PLEASE NOTE: the extender will NOT sit exactly sealed when you use the jelly jars on the bottom as they are a bit too tall. But using the bath mat makes a wonderful "blanket" and the slight gap makes NO difference in the yogurt. A further note - I wanted to make greek yogurt and read about all the "straining" and other effort necessary and was so discouraged. But I simply use greek yogurt culture for my starter and it makes VERY THICK yogurt without the fuss. My EASY recipe is - I do NOT heat the milk etc. I take room temp milk (from our cow), put 1/2 cup yogurt from the store or yogurt from one of the 6 oz jars that comes with the machine - in the bottom of a glass pyrex one quart pouring measuring pitcher, whisk in a little milk to disperse the yogurt, then add three cups of milk and whisk again. I then pour it into jars and place them into the machine and repeat until I've filled as many jars as I want to. I would give this gift to ANYONE who has a cow (or goat). I cannot say how it works with store bought milk as I have never used it. I do know friends who add a little dry milk powder to their milk to make it thicker - but the greek culture works great instead for me. Many people also make milk from almonds and coconuts and have success with yogurt that way - so maybe the storebought almond milk and coconut milk in the milk cartons would be great for yogurt too as an alternative to dairy. I hope this review encourages people to try this product and EAT LOTS OF YOGURT with full control of what goes into their bodies. This is a LOVELY, SIMPLE and well made machine. And the price is absolutely WONDERFUL. Another bonus - it has a TINY footprint and all the parts nest (upside down etc) very nicely so it fits easily in my cabinet and doesn't take up much space on my counter when in use. While it is bigger than my toaster, it fits where a toaster fits on a small counter. Another tip - I put the cardboard case that the jelly jars came in in my cabinet and as they are emptied they get put in there until refilled. I make sure that I eat the yogurt jars that came with the machine last as they are 6 oz vs the 8 oz jelly jars and save enough to make the number of jars I want. I only buy culture about once every three months - a quart of plain greek. I buy new when the culture gets a bit runny. I absolutely LOVE this little machine.