This product works well as an incubator for yogurt. However, the instructions were quite lacking. If I hadn't made yogurt before, I would have been very frustrated with the product. It would also be really nice if it came with a lid to put on the metal bowl so that you could store the yogurt in the bowl you make it in.

These are the steps I follow to make yogurt:
1. On the stove, heat 2.5 cups of milk to 200 degrees Fahrenheit.
2. Cool milk to 100 degrees Fahrenheit. (I usually put it in the metal bowl that comes with the yogurt maker. If you need to speed up the process, put the milk in the fridge.)
3. Add a few spoonfuls of yogurt. (I usually use plain yogurt, but I have used vanilla before, and it has worked.) Stir until the yogurt has dissolved.
4. Place milk in the yogurt maker. Plug in and cover. Make sure the vents on the lid are closed.
5. Leave for 9-12 hours, depending on how tart you want your yogurt. (longer=more tart) I usually pour off some of the whey. If you want thicker yogurt, you can strain it through cheesecloth for a few hours.

It's very easy and the wonderful yogurt is loved by a teenager!!

I like this yogurt maker, it is silent and easy to use. I heat the milk before placing it in the incubator and the consistency is really good. There were other comments about not having a lid for the container when refrigerated, but I leave the lid on the pot. It doesn't seal but works in the fridge.

This little gem delivers a consistently perfect result every time. I love it! I used to live in the AZ desert and I would put a large yoghurt container full of whole milk on top of the refrigerator and each time it produced a fermented milk goo that was never the same twice and not very good. When I moved to WA and the weather was very inclement often, I knew that wasn't going to work. This little Yoghurt Maker was perfect for my budget, even with the screen to make a Greek style yoghurt. After using it for awhile I found that if I used Half & Half and Fage Yoghurt as a "starter"(it uses a Bulgarian culture which creates a thick end yoghurt) I didn't have to take the extra step of straining. To my delight I got a yoghurt more like Sour Cream. If I let it ferment just a little longer I got something quite like Cream Cheese which was lovely to spread on bread/toast/bagels.

The directions that came with this are useless. After three attempts, I got great yogurt. Here is what I did. I heated the milk up to 180 degrees first and keep it at that temp for a few minutes, I did it for five. I then cooled the milk down to 110, then mixed about a cup of the warm milk with the starter and then incubated it for around 12 hours. It was like custard....unbelievable. I wrapped this machine with towels also. I strongly suggest doing some research on how to make yogurt, but this little thing will work