Customer Reviews

Yolife Yogurt Maker (YL-210)

5 star:		(42)
4 star:		(14)
3 star:		(3)
2 star:		(4)
1 star:		(6)

 

 

I am a firm believer that you need no special equipment to make yogurt. I have made yogurt many times using a double boiler and a styrofoam "beer cooler" as is available in various sizes at grocery and service stations every summer for about $4. (see my comments at the end)

However, if you want a maker "off the shelf" this is excellent. It has the following pluses:
* It's instructions actually allow effective production of decent yogurt without further ado or special "mixes" or extras.
* It's got the "high top" lid which allows fairly easy 96oz (3qts, 3liters) of yogurt to be made at one time.. NOTE: For larger amounts you do need to supply your own containers.. not hard as tupperware bowls or mason jars, etc work fine.
* Although I would not rate it "superior" quality, it is decently made and has a 5yr warranty.. definitely above the norm.
* This makes inexpensive yogurt. (under $0.75 a quart for me) You can also use soy milk, goats' milk, etc to make your yogurts as well as add sweeteners and flavorings for variety. Check the internet for many variations. There are good sources.
* The small jars it comes with are handy if you're making a small amount or if you are doing it for children who all want different flavors.
* It's easy to clean (the small jars are glass.. the hardest items to clean). Rarely do you need to do much cleaning to the unit itself.

It only comes with the small cups and the normal and high-top lids.. you have to supply your own "big" containers.. mason jars work or whatever you have. I especially enjoy the high capacity. I live alone and easily eat one to two quarts of yogurt a week.. it cut me out of my "ice cream addiction* haha It satisfies my "cream crave". My "thick yogurt method" takes prep time and the prep is the same whether I make an ounce or 3 quarts.. and it lasts easily 2-3 wks in the refrigerator.

My method:
To make yogurt I simply put milk in a double boiler over slowly simmering water for about 30 minutes. This method does require that you pay modest attention to avoid boiling or skinning.. you can make thin yogurt without this step. I do it because I like THICK yogurt and the "fill and heat" method just doesn't make it thick like I like it. The yogurt I make is considerably stiffer than soft peak egg whites, though not so stiff as standing peaks.

After the heating (which loses about 10% of the volume by evaporation) I put warm tap water in my sink, and cool the pan to about 115 fairly quickly. Pour this into jars through a strainer to take out any scalded bits or solids from your mix (only needed if you let it get much over 180F).

I then pour some of this in a short glass and add a generous tablespoon of a previous batch for each quart of yogurt you're going to make (see note at end if you have no starter). Mix this starter bit until its smooth and divide among the jars you are going to use for the yogurt.

If you are going to add flavorings, this is the time to do it. I am not a fan of sweetened yogurt, but it probably is the "favorite" among most. If I am going to use fruit, I simply mix the yogurt into the fruit at serving time. Don't overlook frozen fruits too!

Put these jars in a warm place. It can be electric like this Tribest Yolife Yogurt Maker - YL-210 or just use a few jars of HOT FAUCET water as "heaters" in an insulated area. That's it. Yogurt cultures for some reason are VERY SENSITIVE to being stirred or shaken, so culture them where they won't be disturbed after you add the starter.

In about four hours you'll have yogurt that has firmed (leave it up to 12 hours if you like a sharper tasting yogurt.. added time doesn't make it thicker). Put the jars in the refrigerator until chilled. It will keep at least 2 weeks. It will taste ok much longer. It can be frozen indefinitely as well as making "yogurt ice cream".

I have found that after 3 weeks or so, the yogurt tastes fine, but seems to be "inactive" in that it doesn't work well as a starter, but I have kept frozen "yogurt cubes" and they still make fine starters even after months and they have developed thick layers of "freezer ice" and sublimated a third or more of their volume. I just rinse the cube off in cool water and let them thaw where they look pitiful.. like grainy, watery milk.. but they still make a fine new batch!

Just as an added note, you can thicken the yogurt by adding about 1/4 cup powdered milk per quart to the milk before you heat it or by adding pectin or gelatin as a thickener. Thickeners likely will be required if you are using non-fat products.

If you like "greek style" or "yogurt cheese" simply take the yogurt you have made and pour it either into a fine cloth bag or a fine mesh strainer over a draining jar in the refrigerator for a day or so. You may also try the Cuisipro Donvier Yogurt Cheese Maker. I haven't used it, but it should work. The liquid "whey" will drain off leaving a thicker, creamier product. I don't do this normally, but if done in my style it approaches the consistency of soft cream cheese.

*NOTE: If you don't have leftover yogurt for starter, I started my first batch with Dannon PLAIN (read on the side that it has active cultures and NO OTHER INGREDIENTS except milk on its contents) This can be frozen easily to provide "starter cubes" in an ice cube tray then bagged until you need it. For my tray each cube is about 1Tbs. Just remember to thaw them before adding to your yogurt batch. Also, though it is very expensive, there are "starter powders" available to provide the active cultures.

I'm trying to decrease my use of plastic due to the environmental impact and the concerns about chemicals leaching into foods. The Yolife Yogurt Maker comes with small glass jars, and the large cover allows tremendous flexibility. I've found that using old-fashioned glass quart canning jars without the broad shoulders around the jar neck is the perfect vessel for yogurt. As noted by another reviewer, the small jars are designed with a ridge that makes them somewhat difficult to clean, but I prefer using larger canning jars for less items to clean.

With my first batch of yogurt, I tasted it before refrigerating it, and I noticed a slight plastic flavor. This disappeared after refrigeration. There has been a slight plastic odor as the unit heats up, but it has dissipated with each use. I suspect that this will disappear completely with time.

A yogurt maker really just has to create an environment in which the bacterial cultures will thrive, holding the temperature around 110° F. This machine does this perfectly. I appreciate that the instructions state that yogurt may be made from cold milk and yogurt. It takes longer in the machine and the yogurt isn't quite as firm as with heated milk, but it's so easy to dump cold milk and yogurt into a jar, plug the machine in, and twelve hours later, you have yogurt.

Overall, this yogurt maker is perfect for me. It allows the flexibility of using large glass jars and makes great yogurt.

I like that this yogurt maker heats a little more than my Donvier, and that I can make a big batch of 3 quarts right in the containers (3 quart-size mason jars). I can make a lot of organic fat free yogurt for a fraction of the cost of buying it. Here's my most successful recipe so far:

1 gal nonfat organic milk (you will use about 3 quarts--you can also just use the same amount of yogurt for 2 quarts)
6 oz cup Stonyfield or other nonfat plain organic yogurt (or use some of your last homemade batch)
1/2 cup nonfat milk powder (organic if you can find it)
3 quart size mason jars + lids
1 large (boil-able) soup ladle or a measuring cup
1 large stockpot big enough for the mason jars & ladle
canning tongs to lift the jars out, if you have them

Plug in the yogurt maker to warm up. Sanitize 3 quart mason jars with lids + a ladle, in a large pot with an inch of water in the bottom; boil loosely covered for 10 minutes & turn off heat.

In the meantime, set aside a 6 oz container of fresh Stonyfield or other nonfat organic plain yogurt + 2 oz cold nonfat milk. Put 2 qts + 1 to 3 cups of nonfat organic milk in a very large pyrex mixing bowl (the one with the handle & pouring lip is easiest to handle). Microwave for about 7 minutes, or keep heating for 30 second intervals until the temperature on a thermometer reaches 129-130 degrees. If it goes over, stir the milk to cool it to 130 deg maximum. Whisk or stir the 6 oz yogurt, nonfat milk powder, and 2 oz milk until smooth, ladle in some milk from the bowl if it is too thick (just smooth out any clumpiness), then add all of it to the bowl & whisk it smooth (it doesn't take more than a minute). Ladle the mix into the 3 quart jars to the top & put them in the yogurt maker without lids. Keep the lids in a clean towel or otherwise covered & dry until needed. Cover the yogurt. Heat for about 8-12 hours. When thick, cover with the lids & store in the fridge. The whole process takes me about 15-20 minutes every week or 2 to set up. Keeps a couple of weeks at least, so far.

1)I do a lot of research before purchasing products.

2)Since making my own yogurt was for health benefits I thoroughly researched all the possibilities...or at least THOUGHT I did??!! Look for yourself:

3) On the Tribest website they list a comparison chart: [...]

4) On that chart they show the temperature of their unit ranging from the IDEAL 100-110F. What a joke! When I measured the temperature of the yogurt (with an accurate thermometer) it read 128F. I called the company, spoke with a representative. She placed me on hold, spoke to their technician who told her they have several units in the office and they range as high as 130F. MUCH TOO HIGH for quality yogurt cultivation. The rep told me they are going to change the information on their website. WHO wants a yogurt-making unit that reaches 130 degrees??

This purchase was a waste of my time. Had the company been honest with their website information I would NOT have purchased this unit and wasted my time - plus everyone else's - since it must be returned. I find it extremely dishonest to make themselves look good by saying their unit maintains the ideal temperature of 100-110 as opposed to their two competitors whose units, they claim, heat less accurately. And then their OWN technician says it heats as high as 130???

As I said in the heading: FALSE ADVERTISING.

I purchased this on the recommendations of others posting here, since I have never made yogurt before. I want to be able to make both smaller and larger batches, so I love having the choice with this maker.

This made perfect yogurt the second time I tried using the small included jars (OH, I have to start reading directions better!)

Helpful things to know:

1) Many yogurt recipes need to be preheated in some form. A thermometer is an essential item to keep around. Buy one at the same time, and maybe YOUR first batch will turn out perfect.

2) The larger lid fits OVER the smaller lid when sitting on the heater. This makes storage a lot more compact.

3) There was some question by another poster concerning the temperature. When I took my batch out, I checked the temperature. All of the cultures were at 110, the perfect temperature.

4) I carefully washed all of the elements before using them (there was a plastic odor when I opened the box), and I did not experience any problem with a "plastic taste" someone else mentioned.

I rated it 5 stars, because if a newbie like me can use it, it must work pretty well.

After reading lots of reviews and even using a few of my friends yogurt makers, I decided on the YL-210. I absolutely LOVE it. Making yogurt is a trial-and-error process, but after only 3 batches, I have perfected the consistency that I want. The temperature is good and it is so easy to use. The one thing I was guessing that I'd miss is the automatic shut off, but I am using my timer on the stove, and it seems to work for me. I put the yogurt on at night, and in the morning, the kids and I can enjoy fresh yogurt! We are using raw milk, and I have been playing around with not boiling it, since I want the good bacteria to stay, and it works! I also love the option of making different sized containers. My kids love the individual, but I like a big container, so I have been making 3 little ones and a quart canning jar for each batch. Good luck!

This "uni-tasker" needn't do more, in my book; it's so valuable to me that I use it every week. I am not a yogurt fanatic, and wouldn't buy an appliance to make something I can readily buy, but it also makes QUARK - - a European "yogurt" which starts from buttermilk, not milk, and I love it. The only quark I've seen here in the northeast comes from a dairy in Vermont and is quite expensive. This machine makes quark affordable (and cheap), and you can make your quark using the typically available low fat buttermilk as well as whole buttermilk.

I love this machine... seriously, if it's the weekend, I'm making quark. All you need in addition to what's provided in this set is some cotton cloth to drain out the whey and a large glass vessel/bowl to fit under the large dome. It takes about 16 hours to ferment, then two hours to come to room temperature, and another two hours to drain. In addition to the buttermilk, you'll want either a yogurt starter or some leftover yogurt. Piece of cake!

I absolutely love this maker! I purchased this maker because I eat about 14 yogurts a week and despise the cost of purchasing individual yogurts as well as the amount of trash the containers make. I also really liked that it came with 2 different sized covers so that I can use my own glass containers in different sizes. The only downfall I might see to making your own yogurt is time and prep. It takes 8 - 12 hours for the yogurt to ferment. I have this time so it's not a con to me but if you are very busy you might not enjoy this kitchen gadget. The first time I made a batch of plain yogurt I used skim milk and found a great deal of whey speration. I followed the directions on the back of the yolife culture package. Heating the milk on the stove top to the right temperature and cooling before adding the cultures. For my second batch I followed the same proceedure but used 1% milk instead. There was considerable less whey seperation so I had more of a creamy texture without all the watery whey at the top. I advise experimenting with the different milk fat percentages to find a texture you like. Both batches I've made so far are not nearly as thick and creamy as the store bought kind but I enjoy knowing what is in my yogurt and am happy that I'm not adding to the landfills with unrecyclable plastic containers. I add fruit, nuts, flax seeds and agave nectar right before eating so that I'm not locked into the same flavor all week. I have not yet used my own containers but plan to in the future. If you have the time and the drive to make your own I highly recommend this maker.

There are things to like about this Yogurt Maker, like the glass cups and the high cover allowing the use of a large container. The cups are difficult to wash well due to the nooks and crannies on the inside (even if you wash them immediately). Hardly a deal breaker. The serious flaw, which is mentioned by one or two other reviewers is the high temperature inside the unit. Using a lab quality thermometer I found the temp at the bottom of the closed unit to be 138 degrees and at the top of the jars to be 118 degrees. That is way too high for good quality yogurt! I tried two batches and one time the yogurt remained runny after 13 hours. On my second try I had firm but very sour yogurt. When I called the company they claimed that this is normal for their units and didn't show any concern for my unpalatable finished product. BTW, the ideal temp is between 105 and 115 which makes a firm sweet yogurt in 8 to 10 hours. Keep in mind I have been making yogurt for over 30 years.Thanks to Amazon's return policy, I returned the unit and have now purchased the Waring Pro YM350 Professional Yogurt Maker which I am now testing. So far so good.

I seem to be the only person that didn't understand the title of the product. It is called "YL-210" and the 210 stands for 210 electrical voltage.

This unit does not come with a US style electrical plug. It comes with a Euro style 2 prong, 220V electrical plug.

I contacted the manufacturer about this, and they apologized for the inconvenience and told me that it states in the title that the item is a 220 volt item. I didn't ask but I doubt I would have been refunded the shipping costs (b/c they viewed it as my mistake). So I decided to buy a $18 converter + transformer on eBay. Just a plug converter isn't enough, you need an actual transformer.

So, a few weeks later and an extra $20, I'm happy to report the yogurt maker works great. It is exactly what I was looking for: something that would accommodate large glass mason jars so I can make quart size yogurt in glass jars. (You need to purchase quart size jars separately but it does come with smaller glass jars).

I checked the temperature several times during my 24-hour culturing and it read between 105 and 110 F every time, which is an ideal temperature for culturing yogurt! So I'm very happy about that. I like to culture my yogurt for 24 hours to convert all the lactose and have a very high amount of probiotic bacteria present. It is sour, but I like it that way. I can always add some fresh fruit, maple syrup, or honey when I'm in the mood for something sweeter.


So, again, the yogurt maker is functionally fantastic! Perhaps they'll change the description on Amazon or ideally change the plug, and it will be even better.