Yogurt Makers

Choose based on capacity (single-serve jars vs multi-jar or one large container), temperature control (preset vs adjustable thermostat), ease of cleaning, and additional functions like timers or programs for Greek yogurt and kefir. Consider countertop space and how many servings you typically make each batch

Yogurt makers commonly range from budget options under $50 to higher-end models with programmable timers and precise temperature controls above that; main cost drivers are build quality, number of jars or included accessories, and digital features like timers and adjustable temperature settings

Accurate temperature control is important because yogurt cultures incubate best between about 100°F and 115°F (38°C–46°C); look for a model that maintains a steady temperature in that range or allows you to set it, especially if you plan to make thicker Greek-style yogurt or non-dairy varieties

Most yogurt makers can handle dairy milks (whole, low-fat) and many plant-based milks, but results vary; use a suitable starter culture or a spoonful of plain yogurt with live active cultures, and follow any additional steps (like adding thickeners for some plant milks) recommended for non-dairy batches

Incubation usually takes 6–12 hours depending on desired tartness and thickness, starter strength, and incubation temperature; longer times yield tangier yogurt, and higher temperatures within the safe range can shorten the process

Choose models with dishwasher-safe jars or removable, easy-to-wipe components; regularly clean the container and lid after each use and descale or wipe the heating base as recommended to prevent residue and ensure consistent temperature performance

Use pasteurized milk and follow hygienic preparation to reduce contamination risk, cool finished yogurt promptly in the refrigerator, and store in covered containers for 1–2 weeks; discard if you see off smells, colors, or mold