Yogotherm Yogurt Incubator
Make homemade yogurt without electricity. 2-quart capacity.
- Easy to use, no electricity required | Removable components for simple maintenance
- Holds temperature for up to 8 hours - see tips below!
- Dimensions: 2-quart capacity | Inner Height: 6-3/8 inches | Inner Top diameter: 6-1/2 inches | Inner Bottom diameter: 5-3/8 inches
- Materials: BPA-free interior, high-quality, glossy exterior finish
- Care Instructions: Hand wash only recommended
- Preheat it with water! Heat 2 quarts of water to 110º F and pour it in the Yogotherm while you prep your milk. This helps the Yogotherm heat up to the culturing temp! When you're ready to incubate your milk, dump out the water, and add the milk and culture.
- Preheat it with milk! Add your milk to the YogoTherm when it's about 120º F. When the milk cools to 115 - 110º F, add your yogurt starter. This will also “preheat” the YogoTherm. * USE 1-2 QUARTS OF MILK! The YogoTherm works best at keeping the correct temperature with 1-2 quarts of liquid rather than less.
- Add a towel for extra insulation! If your kitchen is on the chilly side, you can give your culturing yogurt some extra love by wrapping it with a towel or blanket to ensure the temperature inside the YogoTherm doesn't dip too low.
What Our Customers Are Saying
Love it! So easy to make and the yogurt tastes amazing!
I’ve been trying to figure out how to make yogurt and this is perfect. I prepare the milk, mix in my starter and pour it in. That’s it and I get great yogurt.
I can only recommend this product, you can MAKE YOUR OWN classic Yogurt and even your own PROBIOTIC to drink! DELICIOUS , EASY to make, and GREAT for your HEALTH: 1 glass a day keeps the Do tor AWAY! I have given to my children everyday and not gone through Otitis or tonsil infections IN YEARS! I really commend it!
A big thank you for your article.Really thank you! Cool. edkfbbaekgaddkff
This is the first time I ever attempted to make yogurt. I got the Yogotherm because my husband told me the best yogurt he ever had was as a boy when his family lived in Indonesia and when I showed him the Yogotherm he said it looked like what they used. I used the Bulgarian starter and it took about 10 hours for it to thicken. The next time it took about 6 hours and the same with the 3rd batch, but the 3 batch turned out the most beautiful. It was so thick and creamy. I used whole pasturized milk from a local dairy. I'm only making one quart at a time and having no trouble with it being runny at all. I think this product works perfectly in the summer in the South . The ambient temp in our house is probably 78 degrees. I put hot water the container to warm it before hand then putting the heated milk in with the starter. I'm very happy and excited to be making my own yogurt.