Yogurt Maker Glass Jar with Lid 1QT

I'm super happy with this yogurt maker! My purchase included the Greek yogurt strainer kit, two glass yogurt containers with lids, the yogurt maker and it's lid, and a recipe book. I also purchased a spare Bear glass yogurt container with lid (just in case I broke one). Texture: This is the Greek Yogurt made using this yogurt maker pressing the setting titled "Greek Yogurt". No straining needed. Greek yogurt with no mess and no fuss. Minimal effort Greek yogurt. This yogurt maker has already paid for itself in under two weeks (we eat a lot of yogurt). The home made yogurt from this machine is better quality than what I'm able to buy locally. Here's how to duplicate the yogurt I made. Recipe: The only ingredients I used: 1/2 cup of plain yogurt from the grocery store and 1 quart of half and half (fewer net carbs = keto friendly). Instructions: Sterilized the Bear glass yogurt container, the lid for the glass container, the yogurt maker lid, a silicone spatula for stirring, a thermometer (unless using a laser gun thermometer), a 1/2 cup measuring cup or else a large spoon, and a stainless steel pot that holds at least 1.5 quarts and let it all air dry; I used hypochlorous acid sanitizing spray, as it's good safe and easy, but be sure it fully dried before starting. Put the pot on the stovetop and add: 1 quart or 946 mL or 4 cups of either milk / half and half / cream. Turn heat under pot to medium-low, leave for 5-7 minutes, stir with silicone spatula, test the temperature; check the temperature each 2-3 minutes until temperature is over 105 °f / 40.56° c. Once the temperature is over 105 °f / 40.56° c, remove from heart, stir for a few seconds, set timer for 15 minutes, check that the temperature is now under 100° f / 38° c (if it is still hotter than this, set another time for 15 minutes). Once the liquid is under under 100° f / 38° c, use the silicone spatula to stir in ~ 1/2 cup or two heeping giant spoons of yogurt. Pour liquid into the sanitized Bear glass yogurt container, place that into the Bear yogurt maker, as the yogurt maker lid, press "Greek yogurt" and "enter". In 10 hours when timer goes off, remove the glass container, cover with the sterilized lid, and refrigerate for at least an hour; this is good for at least 4 weeks of you started with pasteurized milk / half and half / cream and you kept everything sanitary. Enjoy. When your yogurt is running low, make another batch using ~ 1/2 cup or two heeping serving spoons worth of yogurt (so that you don't need to buy yogurt starter or buy more live yogurt from the store). *** OTHER *** How to Adjust Sourness: Normal Yogurt has minimal sourness and Greek yogurt is only slightly more sour. If you prefer a more sour yogurt, just let the yogurt make run longer than 10 hours. Bear Mesh Strainer Kit: I tested the Bear Greek yogurt mesh strainer kit on my last batch of yogurt made using the "Greek yogurt" setting and found that it was WAY too thick for me although the whey was delicious; I'll likely use the mesh strainer for special recipes in the future.

I really like this thing. It is extremely easy to use. I fill one of the glass containers with regular store bought 1% or 2% milk (not too full), microwave for 8 minutes, stir with a whisk, let cool until hand warm (takes about an hour or so, until it is very warm but still comfortable when placing your whole hands around the container), whisk in 1/3 cup of store bought yoghurt (I get Fage yoghurt, figuring I might as well start with a really good culture), place the lid on, set the glass container into the yoghurt maker and press "greek". The timer will start at 10 and count down until the yoghurt is ready. It hurts nothing to just let it sit like that for hours until you happen to be around for the next step. Set the strainer on top of the second glass container, dump the yoghurt into the strainer, put the lid on and set the whole thing in the fridge. After 5 hours or more (again no problem if it is many hours later) dump out the liquid that has drained into the glass container, and then dump the strained yoghurt into it the other glass container that should have come out of the dishwasher by now. I typically let my yoghurt strain for a long time, and it turns pretty firm, nearly like a cream cheese. I love it that way. One batch fills the glass container a bit more than halfway. To my taste the yoghurt tastes better than any store bought one. I get to have a lower fat but not skim version of greek yoghurt that I usually can't find in the store, and it saves money compared to buying it at the store. All this thing does is hold the temperature evenly at a steady 110 degrees and turn itself off after 10 hours (for greek yoghurt). I am sure this can be accomplished for a much lower price. But I eat plain yoghurt every day, so if this thing lasts at least a couple of years it will more than pay itself off. It seems to be well made, is not an eyesore, and the glass and stainless steel should keep a nice appearance for a long time and are easy to clean and sanitary. The strainer works well and goes in the dishwasher to clean along with the glass jars and lids. You need none of these things to make yoghurt. My afghan friends make great yoghurt regularly on their countertop in any container they happen to have on hand. But this is nice and easy and fail proof, so I recommend it if you have zero experience like most of us, and if you can afford to spend a little extra.

This is a great product, perfect for my needs. I was hesitant because many people complained about temperature control, but I ended up getting it anyway because it seemed to be the only decent option for a medium-sized yogurt maker. I’m so happy I got it! I don’t have a thermometer so I don’t pay too much attention to temperature and it has worked wonderfully! I use skim milk and results are still thick enough and yummy. I warm up the milk, then let it cool down a bit before I mixed in some store-bought yogurt and that’s it. I’ve gotten pretty consistent results even using yogurt from previous batches as a starter. I feel like it’s the best purchase I’ve made in years! Easy to use, affordable, easy to clean, and compact enough if you don’t have too much room for storage. Glass containers are thin and design can make them a bit slippery, but nothing that careful handling (and, honestly, just common sense) can’t solve.

I went into this one skeptical, but the Bear yogurt maker is genuinely impressive. The stainless steel inner pot heats evenly, and the digital timer keeps the fermentation cycle predictable. The yogurt comes out thick, smooth, and consistent every time—no scorching, no weird textures. The included strainer works well for Greek‑style yogurt, and the two glass jars are perfect for small batches or flavor testing. The machine runs quietly, and the temperature control feels accurate, which is key for good cultures. It’s also more versatile than expected. You can use it for yogurt, soft cheeses, and even small fruit‑wine fermentation batches. Cleanup is easy since the stainless pot and jars wash quickly without retaining odors. Overall, this is a well‑designed, reliable yogurt maker that delivers excellent homemade results with minimal effort

I love this yogurt maker so much that I bought another one! I use it exclusively for making Greek yogurt and I couldn’t be happier. I had tried to make yogurt for years with no success. I always brought the milk temp up too high or let it stay too long - always something. Then hanging cheesecloth somewhere to drip , in case I actually ended up with something to strain! No, not for me. I saw this yogurt maker when I was looking for something else - thank goodness. It is so easy. No milk in a pan with a thermometer and a timer, no cheesecloth hanging in the kitchen, no having to remember when the yogurt should be finished… I pour 4 cups of milk into a bowl, stir in 2 tbs of the previous batch into the milk, pour it into the jar, put into the maker, hit Greek yogurt, and in 10 hours, I take it out and put it in the fridge. Really, that is it. We like ours to be really thick, so I pour the yogurt from the jar into the strainer and let it sit in the fridge until it thickens. With each yogurt machine, you get 2 glass containers and the strainer basket. The strainer basket fits into either of the jars for catching the whey - no mess. Clean up consists of washing the glass jars, the lids, and the strainer basket. I use a dry cloth to wipe the actual appliance if need be. I have also made the soft white cheese, using vinegar, with great success. I have never made regular yogurt or fruit wine, but based on my other successes, I think they would be awesome. Sometimes, I do heat my milk in the microwave for a minute or so, to somewhere between 100/104 before adding the 2 tbs of previously made yogurt. Another thing I appreciate about this yogurt maker is that it is very forgiving! It will shut off automatically at the end of the cycle and you can leave the yogurt in the machine until you have time to take it out. There is no worrying about it staying there too long. It will be perfectly fine. Sometimes I let mine sit on the counter for a while before putting it in the fridge - other times, I put it straight into the fridge. I honestly have not found a way to mess it up!! I ordered the second one after seeing how easy it was to use and how good the yogurt consistently turned out. I make 2 batches at once and I am done for the week. If I need more - no problem. You can make it while you sleep or during the day. There is absolutely no noise involved. So, I guess it’s obvious that I am thrilled with my yogurt machines! I recommend you give this product a try if you are wanting to make good yogurt with minimal effort and mess.

Made yogurt with this twice. Both times turned out great. After that it quit working. I contacted the company directly through Amazon because the return window was past. It quit working after 32 days. Customer service with Bear was terrible. They told me to make a five minute video to document any temp changes and said once they received it they would get back to me in 1 or 2 days. I did what they said, sent it, and I’m still waiting to hear from them. It’s been two weeks now. I also told them I wanted a new yogurt maker and they would not let me send it back and had me do the video even though I told them I didn’t know if it was the temp unit. A complete waste of time.

I use this great machine a few times a week, mostly to make greek yogurt which is extremely creamy and delicious. I haven't tried the cheese function, but if I keep going longer than the 10 hour setting, the greek yogurt will be thicker and sourer, soft cheese like. I sometimes keep the machine running daytime and nighttime because I can't stop eating the yogurt. For making yogurt, I recommend that you first heat up the milk up to 180 F on the stove in a pot (to kill competing bacteria), then let it cool, add your live yogurt and mix, then add to this machine. The method of first heating up the milk high is part of the recipe for homemade yogurt. I do 4 C of 2% milk to 1/4 C of yogurt. FYI, other yogurt machine manuals recommend that you add jam, vanilla, sugar etc in the beginning to get a better flavor, I tried this and the yogurt tasted weird. I tried making the soft cheese with apple cider vinegar but there was so much whey liquid produced and the volume was smaller. (Please don't throw out the liquid whey! I have used it in cakes, bread, pancakes and for cooking meat with excellent results. I give my lonely house plant whey and its growing leaves for the first time in 3 years. There are many more uses of whey.) Anyway, the texture of the soft cheese was just like cottage cheese except it smelled sour. It worked in homemade mac and cheese, but greek yogurt is easier with more volume. I am researching how to use liquid rennet and cheese enzymes to make a real cheese with this machine. I have also been using the fruit wine function and it creates aromatic, strong and delicious results. As everyone has noted, the manual is very hard to understand. I lived in China and am fluent in Mandarin, so I can understand the confusing syntax, but the manual really lacks the necessary details, advice and troubleshooting tips. I recommend that you first blend up the fruit, then add to the machine. So far, I have used apples as my base fruit with another fruit like blackberries, mangoes, oranges, etc. The results are excellent. Be sure to stir once in the morning and once at night. The fruit at the top will brown, but that is normal. If you don't stir, the escaping carbon dioxide will push the fruit up and push the lid right off. After day 3, you will really notice the bubbling expansion and liquefying at the bottom. I used my digital thermometer and it took almost 3 hours for the machine to reach the target temperature for fruit wine. Homemade fruit wine recipes almost always make you heat up the fruit to simmer for 20 to 30 minute, I am going to try this and see if it makes a difference. I also ordered a bag of "pectin enzyme" through Amazon which is used to break down the fiber in the fruit and increase volume/ethanol results.

After 7 weeks of experience with this yogurt maker, I can see both its plusses and minuses. On the plus side, it allows you to make about a quart or liter of yogurt as a single volume instead of as several small individual servings. This was, in fact, the main reason I was interested in this particular yogurt maker vs. alternatives, since here we often mix scoops of yogurt into other foods and don't always eat it as a separate dish, so making / buying single large volumes makes more sense to us. Another plus is that it is simple to operate -- just push the appropriate program button and it will keep your culture at the right temperature for an appropriate period of time. A third plus is that it does allow to make some adjustments to this incubation time, although this isn't in the instructions and isn't obvious: You have to press the 'program' button and select from the three programs it offers that correspond to different temperature settings ('yogurt' and 'greek yogurt' use the same temperature), and then repeatedly hit the 'timer' button to cycle through a range of different timing options. On the minus side, my main issue is that the device could have been made in a way that presented clearer and more complete options to give you better control over the product you are making. Many comments in these reviews complain about the unclear and incomplete instructions, and, indeed, the fact that the control over timing described above is not mentioned anywhere makes me wonder whether one can depend on it being implemented in every unit: Maybe the company will just stop making them with this feature without telling anyone. And, given what the 4 built-in programs do, I don't see why they couldn't have designed the unit so that users could simply select a time and temperature of their choosing vs. forcing them to pick between 'yogurt', 'greek yogurt', 'cheese', and 'fruit wine', giving them much more complete control. Third, there are also some issues with handling the large volume containers that attracted me to the product in the first place: The large size means that they weigh a lot when full, and they can be hard to pull out of the unit when the incubation program is done: You have to grab them by the lids (or just below them), and they just barely hold the weight. The suction on the lids is pretty good so this works now, but I anticipate that the seal will eventually weaken and it won't anymore. Also, when sterilizing the vessels with boiling water (as recommended), you have to use a *lot* of hot water and it is not easy to handle them without scalding yourself. Bottom line: the vessels need some provision for better handling when full. Lastly, why not put some graduation marks on the outside of the vessels to mark a liter or quart? That would be a nice convenience, and I can't see any reason for not doing this. So, to sum up, the product does what it promises, and has the advantage of large capacity. But it could be made *so much better*, especially when you consider that this is one of the most expensive of the yogurt makers being offered! And *that*, finally, is a last issue: Based on functionality alone, I would give this product four stars, but given its expense, they really ought to make these improvements: And so I give it three stars.

Não havia nenhuma informação sobre a voltagem e deduzi, erradamente, que seria bivolt. É lindo! Mas queimou antes de eu usar pois a tensão onde mora é de 220 volts.

Hice el pedido el 17 de marzo de 2021. La fecha programada para la entrega era entre 29 de Marzo y el 12 de Abril. Recibí este producto el 21de Marzo, el cual llegó muy bien empacado y sin daños. La yogurtera es bonita, de apariencia moderna y sólida, además de tener un tamaño perfecto; los materiales lucen y se sienten de buena calidad. Tenemos otra yogurtera muy sencilla , pero que también puede fabricar yogurt griego, sólo que requiere mas participación humana, además de trabajo y tiempo adicional. Es necesario comentar que las instrucciones de la nueva yogurtera están únicamente en idioma Inglés por lo sería conveniente incluirlas también en Español o bien poder descargarlas del sitio del fabricante. El proceso de elaboración es muy sencillo pues sólo hay que mezclar los ingredientes en uno de los dos recipientes que se incluyen, colocar las tapas, elegir el tipo de yogurt que deseas (normal o griego), confirmar la operación y esperar a que transcurra el tiempo que ya viene definido. Una vez transcurrido el tiempo, la máquina se apagará por si sola y se deberán seguir las instrucciones ( las cuales están en Inglés) de enfriamiento y colado con sus respectivos tiempos. El producto obtenido es delicioso y con una muy buena consistencia. Como mi esposa ya ha adquirido mucha experiencia en esto del yogurt Griego ahora está realizando pruebas con tiempos de fermentación e ingredientes adicionales para obtener mayor o menor acidez y otras consistencias. En todos los casos, la yogurtera ha funcionado muy bien y los productos obtenidos son deliciosos.

Do not buy if you are in Ireland or the EU as this machines electrics is only built for the US. When I plugged mine in it blew the fuse in the plug and almost caught fire. I did not know this, the lid that came with it was broken on arrival so I got a partial refund of 20% to get a compatible plug or adapter as then after it blew up, so I am stuck with the loss, I just have to throw it away

Using this continually for 6+ months. Really like it. Fits discreetly on counter top & easy to use. Experimented with a few yogurts- we usually use the sieve for a thicker version. Glad it comes with 2 glass containers- size is great and lasts us about 2-3 days, so while one is being eaten the other is cooking/sieving. Wish you could purchase another sieve as I see this deteriorating over time and clean it very carefully. Also would be nice to be able to purchase the 4 small glass containers I've seen in older pics of the product- so I can experiment with flavours in small batches.

I Sverige har vi 220 V och 50 hz. Bear Yoghurt Maker är konstruerad för 120 V. Bear Home, deras officiella saluplats säljer den bara i USA. Rommelsbacher JG 80 är i princip identisk men för Europa 220V och ett betydligt lägre pris.