Budget yoghurt makers - are they worth it? AICOK yoghurt maker review 

Absolutely fantastic video !

We own this machine and it’s great. Very inexpensive to buy and lets us make french style whole milk yogurt. Fantastic. We have a collection of old french glass and ceramic jars that also fit in the machine.

Your supposed to heat the milk first and then cool to 110 and add the cultures and then into the machine

The milk should be heated to 180 ish and held for 10 min or so to change the proteins. This is what gives you the gel. Then you cool to around 110 to add your culture. Goat milk is heated to 180 and held for 20 to 30 min then cooled for cultures

Great Video. Thank you. Next time heat your milk & yogurt over the stove stirring constantly. Just before it begins to boil. That will help your yogurt thicken.

Pretty sure it shouldn't be that runny. (also, minor point I know - but I would have at least washed the unit and jars before use.) Otherwise an interesting intro to yogurt making.

You cannot use a cold culture to start with, it will come out runny as we have just seen.

I am just curious, whT is your blood type, A's, B's, AB is perhaps better suited to dairy instead of Type "O".

I added 2 tablespoons of powdered milk and I got creamier yogurt. I love this machine.

I can also appreciate the inclusion of some containers but if you do an update can you mention if you find some "wild jars" that fit the same way. Not only is it handy to be able to do a couple of batches but things obviously get broken/lost. Hopefully those are a fairly standard size. Also, just as an aside, yoghurt makers can be a great help with sourdough and general bread making to get predictable and/or accelerated results - especially in a cold British kitchen in winter!

I have a question for you. I see that you made your yogurt using milk out of the fridge, and you added your starter to that. Cold milk with the cold starter into the yogurt maker? I just wanted to verify that. Also, I have done that and set both the timer and temp settings and let it go all night, for 12 hours. It has a tart yogurt taste to it so I think that it is okay. It was not thick, but thicker than milk. I have put it into the fridge to see if that will help to thicken it up some. I would appreciate any additional help on getting it to thicken up. Do you think heating the milk up would make any difference? And the milk that I used was whole milk purchased at the grocery store. Thank you in advance!

What happens if you go longer than 12 hours?(like 20 or something) Does it get more and more acidic the longer it goes, or does that stop at some point?

Lots of people seem to boil the milk first, but doesn't that kill any (friendly?) bacteria that it may have? Any thoughts on using raw/unpasteurized goat/cow/camel milk? What about adding probiotic food to the milk... like inulin, (potato) resistant-starch? Would that help the cultivation, or is there a downside? I'd like to make yogurt, but with the following strains, (Evivo) Bifidobacterium longum subsp. infantis (EVC001 Actibif, 35624) (Biogaia Gastrus) lactobacillus reuteri (55730) I understand the B. Infantis strain is killed at 106F.. while the Reuteri is 100F max... so assuming you set the yogurt maker for 98F, can the bugs be cultivated together, or do they compete against each other and therefore should be made separately? Finally any thoughts on incubating for 36 hours? What signs should I look for that indicate it's not safe to eat?

Don’t you need to wash the jars before using them?

Thank you so much. You helped me to figure out how to set it to more hours. Youa re right, instructions are not good.

Thanks bro! I love home appliance reviews made by men

I just purchased this

I'm another one that is going to go "Yuck. Don't you boil the milk first?" its even more important with raw milk, as any bad bacteria in there is just going to grow like mad in the warmth. Probably a small amount fresh from the cow doesn't really matter when you are drinking it, but in a yoghurt is really undesirable. Plus, its actually better to kill other bacteria, even good ones, as they compete with the Lactobacillus that make the yoghurt. I like to boil the milk, too, as it sets the yoghurt. The science is that it does something to the bonds between the proteins. I like it that way. I got a second set of pots from Poundstretcher, sold as spice jars. Plastic lids, easy to keep clean. Work great. The only real problem with these electric ones is that EVENTUALLY they go wrong. I've just binned one I bought in 2016 because the temperature control went wrong. After 12 hours and still just warm water, I measured what temp it was running at, to find it was running at 60 degrees. Gah. The last batch was weird and kinda stringy. Definitely not the delish yoghurt I'm used to. If you want to get super nerdy at healing your microbiome, you can experiment with making yoghurt from probiotic supplements. I was busy using L Reuteri and am annoyed at spanking 8 tablets of very expensive probiotic as a starter! Oh well, these are very cheap machines now, the replacement cost less than my first unit. Not good for our increasingly disposable society. You (and everyone) will notice that essentially they are all the same, and there is probably just one factory churning them all out, for Lakeland and Homcom to put brand labels on. So, buy the cheapest. They are THE SAME.

I treated myself to a Ninja Foodi last. One of the functions is yoghurt making. Once it has finished I strain it to make it thick like Greek yogurt. I freeze the whey to then make whey caramel at a later date.

What a hoot!!

How do i get replacement jars for the mcvpower anybody figure it out yet?

Got this machine and was very disappointed. It’s stuck at 8 hours and won’t go up or down. I returned it and the second one had the same problem

I’ve been making yogurt for about a month now, starting with bought yogurt and reusing the resulting yogurt to make the next batch. I make it once a week and so far it seems to work great (I use recycled glass jars in my dehydrator). However, my mom has been making yogurt for years, and she says after a while a fresh culture is needed, and you can’t reculture the same one indefinitely as it will stop working 🤷🏻‍♀️ She uses bought cultures though (those little packets), so perhaps it’s different with those? Though she says that’s her experience with using live youghurt as culture. Would love to hear some opinions on this! Also, my dehydrator only does either 40C or 45C, I usually do 45C as I can also dry herbs at the same time. It works great so I hope it’s not a problem that is not exactly 42C?

Never hat goat milk yoghurt or or goat milk itself, really like to taste some as I’m completely crazy over any dairy products

I’ve just had this product for a little while, but cannot get it to increase the hours even following the instructions, any help please ?

DR. Davis' book, SUPERGUT as the resource.

Hi, was the follow up video ever made? Wishes from Germany ✨🌸

I've had the same problem with this yogurt maker. It's runny.

Oh thanks the allotment garden, I may try my dehydrator. Great idea x

It says not to put the lids on until done just the big cover.

Thank you so so much for this. It really helped me start making. However my yoghurt is always very runny. Like yoghurt flavoured cream. What can I do to thicken it up?

Roughly how long does the machine take to heat up? Thanks.

For every 100 ml milk, 5 ml yoghurt is added, so for 1200 ml (100x12 =1200) , 12 times 5 ml of yoghurt shall be added which would be 60 ml of yoghurt. But 140ml of yoghurt is being mentioned. where does the 140ml comes from?. probably i am understanding it wrong .. Please could someone correct me. Thanks. Excellent instructions by the way :)

i would have cleaned the jars first

Love it Carl. Can't wait to make yoghurt eventually. Love the way you say yoghurt too. Lol 🤣

made it several time & loving it

I had one of these for Christmas I’m watching a video and making yoghurt at the same time

Look alike is the Steba JM 3

Thank you so much for this!

surprised that you didn't wash the jars first

Can you really need to keep using the same jyoghurt?

You don’t boil the milk first?

Sorry but it looks very runny to me, I always boil the milk first.

why would you buy yogurt to make yogurt?

Can you use almond milk?

No link in the description 😉

Nice video! Unlike you i actually bought one that has a big 1.4L container instead of multiple small ones.