Great for making yogurt
937185
My wife loved using this to make homemade yogurt. It strained the whey perfectly and made a great batch. It can be cleaned pretty easily, too. If you are a cook or kitchen enthusiast, this is definitely something to add to your toolbox.
1822516
Can't find any fault with it.  The digital thermometer that comes with it works well for my bread making too.  There are cheaper yogurt makers, but not for making one half gallon at a time!  It includes cheese cloth, and two packages of starters too.  Good product.
1644137
My yogurt doesn't need straining but I bought it for making cottage cheese, ricotta cheese, and just tried it for making tofu. Works great for all of them.
 I do add a weight on top when making the tofu. Easy to clean too.
6410
This is a great little yogurt maker. It doesn't have a lot of bells and whistles but does the job. It doesn't take up much space in the cupboard or on your countertop when you are using it. Very simple, 4 cups of milk heated to 185 then cooled to 105-110 degrees, whisk in 1/2 cup plain yogurt with live cultures (which I now save back from the last batch I made), I usually make it overnight, about 9 hours altogether. Put it in the refrigerator to firm up in the morning. You can strain it if you want Greek style yogurt or yogurt cheese. I use organic whole milk mostly and add fruit after it has solidified in the refrigerator.
4393426
I have been using this yogurt maker for about 2 years.  Never a failed batch.  Suggest when using skim milk, as I do, to add 1/2 cup of dried milk to it after you add the yogurt.  This makes for creamy yogurt every time.
1243758
Have had for at least two years. Still works great. Easy to make yogurt.  Tastes great. Would definatly recomend
4368883
The yogurt maker worked perfectly, came in a very timely manner, and is a great size for home use!  I just made yogurt for the first time, I followed the instructions, and it was so easy and yummy.  I don't foresee our family purchasing yogurt again - this little machine is going to get a lot of use!
1796619
I never made yogurt before and it was so easy to make it with this product. The yogurt came out consistent and tasty. I made SCD yogurt so I fermented it for 24 hours. I checked the temperature every now and then and it was usually around 100F, which is perfect for most yogurt I believe.

I see people's concerns about the clay breaking, but I think as long as you're careful with it it won't. I have not used this for any other purpose than yogurt and french cream and don't intend to.
4687019
I have been looking for a yogurt maker and decided on this one due to its reasonable price. Regardless of price, all yogurt makers require you do to the initial steps of heating the milk to 185 degrees F, then cooling it to 110 degrees. A bit of a pain given the time it takes (30-45 minutes to prep). The yogurt maker counts down the time but doesn't buzz or notify you when the 5 minute warm up is done or when the yogurt is done. You have to set your own timer to turn the machine off. Other drawback is that the strainer, while it works great, is too small for the amount of yogurt the machine makes.  This machine makes delicious yogurt. I use 2% milk and Stonyfield plain non-fat organic yogurt as the initial starter. Since, i made my first batch, i use the yogurt I made as the starter.  I love this machine. I just wish it would make a larger quantity. I eat a lot of yogurt and since this yogurt is so good, my family has started eating it too. that's wonderful but the small quantity it makes requires me to make yogurt every other day.
400799
this is going to be so easy and cheap to make yogurt! Just heat the milk, pour into jars and turn on! Worked perfectly.
3176562
I bought this to strain my homemade soy yogurt to make it into Greek style after trying a mesh straining bag three times. What a mess the bag was! Hard to put my cultured yogurt in, and a mess to get it out after draining. But with this beautiful strainer, it was easy to pour in the cultured yogurt and scoop out the finished Greek style yogurt with a spoon. I also now have some nice whey if I decide to use that for some recipe.

So for homemade yogurt makers, this is the absolute best way to turn your yogurt into Greek style yogurt. I also noticed that I ended up with a bit more Greek style yogurt because less of it was left on the mesh straining bag.
3709253
This was great for making Greek Yogurt. I layered it to cover the inside of a colander and it held the yogurt and released the whey very well. I boiled it with some baking soda to clean it and let it air dry. Reusable for sure.
4160195
I have an instant pot, which I love by the way, and I enjoy making my own yogurt for the kids. I made a gallon of full-fat yogurt and was able to fit the entire amount in this bag in order to drain and make it Greek yogurt. It worked beautifully and it cleaned up very easily. I can tell from the construction that this will last through several yogurt making sessions and I'm very happy with this purchase.
1572416
I've used this yogurt maker at least 10 times by now and it has always performed.  Using 1% milk with an added 7-8 tablespoons of nonfat dry milk  (and the right amount of starter) and a 10-hour cook time is perfect for my taste.  I use 45-50oz of milk and after it's done, I strain about a third of it for greek-style yogurt.  I've used the remaining whey in a white bread recipe and in soup.

I don't use the little containers though because there's too much cleaning involved - I use a heat-proof glass bowl and lid.  The included containers are nice if you want to make a variety of flavored yogurts.
3195181
I've used this item for several months and each batch of yogurt comes out perfect (unlike older yogurt makers I've owned). No timer needed, I start it in the evening and in the morning the yogurt is ready.
3829553
I use this regularly and get great thick yogurt easily.  I like having the incubator temp to set and the timer.  The strainer has held up for at least 5 months just fine.  I wouldn't make yogurt any other way!
1198543
This little machine does a wonderful job in my yogurt-making experience. Homemade yogurt has the livest yogurt cultures comparing with the store bought ones. So it has more nutritional values. And it is so easy to make. You will find simple instructions in the manual. Just want to point out a couple of things:

1. You could use cold milk (not what the manual recommends) because eventually the yogurt maker will warm the milk up to the temp the yogurt cultures can "bloom" ; However, it takes much longer time if you want to have a firm texture;

2. Yogurt starter matters. It is too expensive to use store bought plain yogurt (I could only find quart size plain yogurt) as starter and eventually the results becomes very watery. I was able to make only the first batch nice and firm. By the time I finished my yogurt - about a week, the cultures in the store-bought plain yogurt are not lively and I got very watery result for the second batch. So around $3.00 to only be able to make 1 batch of firm yogurt?

So I searched for yogurt starter. The price without shipping ranges from $2 to $5 for 2 packages of 5 gram - each package makes a quart. Still too expensive to make yogurt regularly. So I did some research on the yogurt cultures. All commercially made yogurt in US is required to have these two types of cultures: Lactobacillus bulgaricus and streptococcus thermophilus. They could also be found in all yogurt starters. In addition to those, other cultures like Lactobacillus acidophilus are commonly added in yogurt starters as well. After a few days, my research has finally paid off. I found out that the Acidophilus supplement in the local pharmacies has all these live cultures and it could be used to make yogurt. (GNC brand has a nice blend of these 3 cultures) I got a bottle of 100 tablet for about $6. Grind 2 tablets (each has 1.5 billion live cultures) as starter to make a quart of firm, consistent and delicious yogurt.

3. If you got watery results, watch the milk temperature - the colder the milk, the longer it takes (more than 12 hours); sometimes cold milk kills the cultures, so you could only have watery results.

Have fun and eat healthy!