VonShef Digital Yoghurt Maker with 7 Jars – Electric, Compact, Stainless Steel Machine with LED Display & Timer, 180ml Glass Containers/Yoghurt Pots - For Making Fresh, Healthy Homemade Desserts

This yoghurt maker is elegant and easy to use. It is simple to change the length of incubation time using the control button on the front. The indicator clearly shows how much time remains to the nearest hour, which is adequate. It is set to one temperature only which seems to maintain the culture at 40 to 42 degrees Celsius...ideal for yoghurt. Absolutely no problems with using this to make great yoghurt.I have made my yoghurt using whole milk with Yeo Valley natural yoghurt as a starter and also using yoghurt from a previous batch as starter with equally successful results. I have noticed that some reviewers failed to get their yoghurt to set. This has not been my experience. A very good set is achieved after 10 hours. Indeed, eight hours seems to be enough. I can only conclude that some of the reviewers having poor results did not use proper live yoghurt as starter. They should look carefully at the label for the words "live culture" and a list of the bacteria. If this is not mentioned then you should look for another brand. The other possibility is that they did not cool their milk sufficiently ( to about 45C) before adding starter as too much heat will kill the culture. UHT milk can also be used, avoiding the sterilisation step.Instructions provided are adequate for the machine but probably don't give enough detail on quantities for people new to yoghurt making. You need:1150ml milk80ml live yoghurt as starterEnsure jars are well washed and rinsed to remove detergent. Dry in oven to sterilise or upside down in air. Do NOT put plastic lids in the oven or they will melt!The bottom line is that this is a great yoghurt maker. I can highly recommend it. Happy yoghurt making!

Very pleased with this yogurt maker which is very similar to one I bought years ago, now broken. The best thing is that you set the time it is to be on for and it switches itself off, meaning you can leave it to work overnight if you want. Very well deisigned. I can use exactly the same recipe as before (full fat long life milk and a small tub of Yeo Valley plain yogurt) and got an excellent set after 10 hours. Sits nicely in corner of worktop, looks smart, does an excellent job

I've just had my first jar of home made yogurt ever. I used this device for the fermentation stage and IT WAS PERFECT.This is how I did it.I'd like to talk about yogurt making.First and foremost: sterilise all containers, kitchenware, and equipment before starting. Google says you can do this by: boiling in a water bath for 10 minutes, baking in a 160C (320°F) oven for 15 minutes, or run through a hot dishwasher cycle. Allow to air dry.Warning: DON’T USE THESE METHODS FOR THE LIDS of the pots that come with this item. They will deform. The yogurt maker’s manual says “Leave the JARS and LIDS to soak in warm water with some detergent to disinfect them. Rinse with cold water and dry thoroughly.” So, hey, that could well be enough. I don’t know.Heat 1 litre UHT whole milk to ~90C on a temperature-controlled induction hob set to 90C. (I use a 3.6 litre, 24cm diameter stainless steel casserole pot.) Stir the milk slowly as it warms.Once the milk reaches 90C, measured with a digital thermometer, stop stirring and leave it alone for 10 minutes. Then place pot into a bath of room-temperature water. It will cool more quickly than in open air. Occasionally, stir the milk gently to even out the cooling. Monitor the temperature with the digital thermometer. The ideal temperature is 42C, but a degree above or below won’t matter too much.When the milk is at 42C, remove the pot from the water bath. Then, make a slurry of 2tbsp warm milk and 20g Yeo Valley Natural Yogurt. Stir this slurry into the milk slowly (to avoid bubbles) but thoroughly. Make sure to reaching the milk at the sides and base of the pot. About 30 seconds should be enough.Place the yogurt maker in the place where it will not be disturbed for the whole planned period of fermentation (for me, that’s safely on the counter for about 9 hours). Keep it away from sources of vibration like dishwashers, washing machines, active food mixers etc.Boil some water and pour a bit into the yogurt maker’s fermentation pot. This is to help heat transfer from the fermentation pot to the glass yogurt pots.Portion the milk into glass pots. Screw the lids onto each pot as it is filled but do not over-tighten them. They should be attached, but loose enough to let moisture escape.Turn on the yogurt maker, set your preferred time and start. (For me, that’s 8 hours for a mild, creamy natural yogurt.) Place the cover on the yogurt maker and leave everything alone. Do not touch, knock, or move the pots during incubation. Don’t do anything until about 30 minutes after the yogurt maker turns itself off.Remove the yogurt maker’s cover and place the yogurt pots in the refrigerator. (I recommend putting them on the fridge’s lowest glass shelf; that tends to be the coldest.) Once they are in, do not touch, knock or move the pots for at least 12 hours.The yogurt maker’s instructions say that the yogurt should be left for “several days” before consumption. I consider that madness. I didn’t make this stuff not to eat it. I start gobbling it up after the 12 hours and it tastes incredibly wonderful.

This is an easy to use product. Basically plug in set the timer and wait.

The Vonshef Yogurt maker is just perfect for home made yogurt. I use UHT milk so no having to heat and cool the milk plus a starter. I pop it on in the evening and it’s ready for the fridge when I get up. I also purchased a second set of glasses to keep up a good supply for two people. Great product. However I did find the instructions a bit vague and had to look online to find a working style that suited me.