Ultimate Probiotic Yogurt Maker with Adjustable Time & Temp Control - Make Trillions of Live Probiotics with Two 1-Quart Containers for Larger Batches - Greek Yogurt Maker - ULTIMATE LIFETIME WARRANTY

I’m so glad I purchased the Ultimate Probiotic Yogurt Maker! It’s simple to use and produced perfect, creamy yogurt overnight. I love that it comes with eight individual 6-ounce glass jars, which makes it easy to portion out servings for my family. The option to buy two larger containers is also a great bonus, and I’ll probably add those to my setup soon. I ran it for 14 hours at 110°F without pre-boiling the milk (as I’ve always done when using my bread maker for yogurt), and it turned out fantastic. I did check the water temperature while it was running and found it to be about 3° under, but that’s easy to adjust next time—I’ll just set it to 113°F. Super happy with how easy and effective this machine is!Why did you pick this product vs others?:I chose the Ultimate Probiotic Yogurt Maker because of its flexibility and thoughtful design. The eight glass jars make it convenient to prep single servings for my kids and myself, and I liked having the future option of larger containers. Compared to other yogurt makers I looked at, this one gave me the most control over temperature and timing, which is important for getting consistent results. It checked all the boxes without being overly complicated, and it’s worked beautifully so far.

Making L. Reuteri here. Made two batches so far. Both have been perfect. Looks like this Ultimate is geared towards making the Reuteri yogurt.I started with a cheaper yogurt maker. It didn't last. I have had great health improvements with the Reuteri yogurt. I like that the Ultimate company guy has interviewed with Dr. Davis, the original Reuteri guy. I also like Ultimate's lifetime warranty. They sound pretty sincere about helping customers get results. I registered my purchase and saved the paperwork. For the record, I use grocery store Half and Half and I don't heat it. I want to save time and dish washing always! A friend said he has sampled a few versions of Reuteri and mine is the best...mild, thick and pleasant tasting. To me it tastes like a combination of plain Greek yogurt and sour cream, delightful!... as I like a cream flavor anyway (and cream is low carb). My goal with Reuteri was not weight loss. But I weigh less than I weighed in high school, and see more muscle definition in my arms and legs (at 71 years). I use the two quart bowls and ordered spares to have schedule flexibility.So far, excellent!!!!!!

So...I'm fermenting my first batch of super probiotic yogurt as we speak. The machine is well made and I'm very happy with the jars and lids and the way they fit in the machine. It comes with the usual stack of warranty papers and manuals, but they are very well organized and I texted a question today (Saturday) and was shocked to receive a personal reply within hours. This has a lifetime warranty if you register and the company seems to be solidly wellness oriented with wonderful instructional videos and complimentary products like amino acids and even a grounding mat. I won't explain why these are important, but will say that these add-on items will make sense to someone who is well-versed in health and treating the daily stresses on our systems and bodies. After only opening the package for this yogurt maker a few hours ago, I feel I made the right choice and the customer service is uncommonly impressive.Why did you pick this product vs others?:I chose this because my "entry-level" yogurt maker did not allow for temperature regulation which is crucial depending on the types of culture strains used for specific things like SIBO and IBS.

I recently made my second batch of yogurt. I used Bulgarian yogurt from the health food store as the starter for the first batch, but I used some from my first homemade yogurt for the starter in the second batch. Both methods worked great.I watched a video on Amazon for this yogurt maker that showed a guy using half&half, inulin, and starter without having to heat the liquid. That sounded like the easiest way to make it, but after buying the unit, I watched other videos where everyone heated the liquid to 180° and then let it cool to 100° before adding the starter. That’s how I made the first two batches.I emailed the tech support for the unit to ask about the necessity of heating the liquid. They told me that the reason to heat it is to kill any possible bad bacteria. However, if I’m confident that my ingredients and jars are sterile, I could try making it without heating it. I believe ultra-processed milk or half&half should be used if you don’t heat it. I’m going to try the next batch without heating it and see if it works.Having to heat up the liquid means more dishes to wash and the need for a thermometer. It also means having to spend more time monitoring it as it cools. It’s probably worth the hassle if it’s necessary, but I’ll try the no-heat method and see if it works for me.I’m using the 36-hour at 99° settings. Apparently, that’s the sweet spot for getting good yogurt with a lot of probiotics.My homeopathic advisor wants me to have Bulgarian yogurt three to four times a day (a couple of tablespoons at a time) because my gut got messed up a few months ago from taking antibiotics. It tastes so good, I will continue to eat it forever.You might need an extra bowl or more jars if you plan to use some as starter for a new batch.