Yogurt Maker Glass Jar with Lid 1QT for Yogurt Maker Machine/ C10T1 Yogurt Maker Replacement

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.

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 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.

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 spent a lot of time trying to figure out which. machine to get. I know you can make yogurt without having a yogurt maker but the ease of "set it and forget it" was so appealing. It took me 3 batches to come up with a yogurt to my preference. So, if you aren't happy with your first batch, try switching some things up. I'll share my experience in case it's helpful. We made our first batch using the yogurt setting and whole milk. It was a little runnier than we liked. We ate the yogurt but it wasn't quite as good as what we buy from the store, which is usually greek. Tried a second time using the greek setting. This time the texture was more like we were accustomed to but the taste was more tart. (If you read the instruction manual, it explains the amount of time it ferments increases the tartness so you can play with your intended outcome.) Third batch, we went back to using the Yogurt function (not the greek). When the timer went off 8 hours later, we poured that batch into the Greek strainer and set it in the refrigerator overnight. OMG. Best, creamiest, not too tart yogurt I've had. Like you would get in Europe or an artisan store here. So, that's the way we currently make it and it couldn't be easier. Yogurt setting, then strain overnight in the refrigerator with the Greek strainer. Perfection.

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.

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.

Works pretty well but has limited capabilities. You can’t raise/lower the temp, or set to 2 different temperatures for making Greek yogurt. If you want a nice thick Greek yogurt you have to cook the milk on the stove first to get it up to 180 degrees, hold it at that temp for 10-20 minutes, then drop it down to 104 degrees. THEN add your Greek yogurt starter/culture, and put it in the Bear yogurt maker overnight. If you don’t get it up to the higher temp first the yogurt is consistently thin and runny even after straining the whey out. Not a deal breaker, but more options or adjustability would be nice. The only thing I truly dislike is that there is no lip on the glass containers. It’s hard to get a hold of them when you take them out of the yogurt maker. I’ve almost dropped them a bunch of times. (A silicon sling or something to lift out the glass containers would be really helpful.) You can also purchase replacement containers and strainers, which is great if you want to run multiple batches of yogurt at the same time like we do. We make 3 batches on the weekend and then have awesome yogurt for breakfast all week long.

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

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.

A very beautiful Greek yogurt maker.. It can also make plain yogurt, soft cheese and fruit wine.. But if u want to use u need a step down transformer..