Bear Yogurt Maker, Greek Yogurt Maker Machine with Strainer and Timer Control, Yogurt Maker with Stainless Steel Inner Pot, Automatic Digital Yogurt Maker with 2 Glass Jars 1 Quart for Home Organic Yogurt, Cheese Maker, Fruit Wine Maker, Black (black)
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Adams Parker
Product Images
Product Features
- ❤️【STAINLESS STEEL INNER POT】: The unique 304 stainless steel inner pot and microcomputer control system creates constant and equal heating transmission, So this electric yogurt maker produces a higher dose of probiotics, which is healthier and more nutritious than commercial yogurt.Digital Automatic Yogurt Maker works on your counter-top to transform milk into regular yogurt in just a few hours.Size:7.6 x 7.6 x 7.3 inches.
- 😀【MULTIFUNCTIONAL YOGURT MAKER】:Bear yogurt maker is equivalent to 4 machines, fruit wine maker, cheese maker, yogurt maker and greek yogurt maker. And it can also make kefir yogurt，enzyme (by using the fruit wine menu)and so on. You only need to control the fermentation time and the types of probiotics. You can refer to our recipes to make all kinds of dishes and try different yogurt textures and finish them off with your favorite strawberry jam, honey, vanilla and nuts.simple operation.
- ⏲️【SMART MICROCOMPUTER TIMER】: The temperature will be constant for each function automatically, you can adjust the precise time up to 14h for personal taste.one-touch button and LED display function make it easier to control. It will automatic shut off with beep sound when the yogurt is ready.
- 🥛【100-MESH Greek yogurt STRAINER & PERFECT DESIGN】:You will need to use Strainer and manually strain out the whey from the yogurt. With a food-safe greek yogurt strainer, ,you can easily transform your plain yogurt into a greek yogurt! The lid of the glass has a lock, the perfect design makes it easy to use, you don't have to work hard to tighten or loosen the lid. Featuring two 1Qt big capcity glass jars，this yogurt maker meets the needs of both the whole family and individual.
- 🍀【HEALTHY & EASY TO CLEAN】: This yogurt maker machine is the perfect way to eat healthier, free from any colorings, food additives and preservatives. All BPA-FREE safety containers are easy-cleaning and dishwasher-safe. Comes with 1*yogurt maker, 2*1 Qt glass container, 1*strainer, 1*manual book. If the yogurt machine has any quality problems, we will replace it with a new yogurt machine to you directly, and we provide a 365-day warranty.
- ❤️【STAINLESS STEEL INNER POT】: The unique 304 stainless steel inner pot and microcomputer control system creates constant and equal heating transmission, So this electric yogurt maker produces a higher dose of probiotics, which is healthier and more nutritious than commercial yogurt.Digital Automatic Yogurt Maker works on your counter-top to transform milk into regular yogurt in just a few hours.Size:7.6 x 7.6 x 7.3 inches.
- 😀【MULTIFUNCTIONAL YOGURT MAKER】:Bear yogurt maker is equivalent to 4 machines, fruit wine maker, cheese maker, yogurt maker and greek yogurt maker. And it can also make kefir yogurt，enzyme (by using the fruit wine menu)and so on. You only need to control the fermentation time and the types of probiotics. You can refer to our recipes to make all kinds of dishes and try different yogurt textures and finish them off with your favorite strawberry jam, honey, vanilla and nuts.simple operation.
- ⏲️【SMART MICROCOMPUTER TIMER】: The temperature will be constant for each function automatically, you can adjust the precise time up to 14h for personal taste.one-touch button and LED display function make it easier to control. It will automatic shut off with beep sound when the yogurt is ready.
- 🥛【100-MESH Greek yogurt STRAINER & PERFECT DESIGN】:You will need to use Strainer and manually strain out the whey from the yogurt. With a food-safe greek yogurt strainer, ,you can easily transform your plain yogurt into a greek yogurt! The lid of the glass has a lock, the perfect design makes it easy to use, you don't have to work hard to tighten or loosen the lid. Featuring two 1Qt big capcity glass jars，this yogurt maker meets the needs of both the whole family and individual.
- 🍀【HEALTHY & EASY TO CLEAN】: This yogurt maker machine is the perfect way to eat healthier, free from any colorings, food additives and preservatives. All BPA-FREE safety containers are easy-cleaning and dishwasher-safe. Comes with 1*yogurt maker, 2*1 Qt glass container, 1*strainer, 1*manual book. If the yogurt machine has any quality problems, we will replace it with a new yogurt machine to you directly, and we provide a 365-day warranty.
- 👉Important Note: The cover of the yogurt maker is not heat-resistant and should never be exposed to boiling water. However, the lid of the glass container is heat-resistant and can withstand exposure to boiling water.
- 👉Important Note: **Preset Temperature Settings**– The preset temperatures are optimized for making **regular and Greek yogurt**. If you need to ferment at a specific temperature (e.g., 100°F), manual adjustments are not available.
Product Specifications
| Brand | Bar |
| Color | Black |
| Capacity | 1 Quarts |
| Included Components | Glass Jar, Yogurt Maker, Instruction |
| Product Dimensions | 7.6"L x 7.6"W x 7.3"H |
| Item Weight | 3.5 Pounds |
| Operation Mode | Automatic |
| Product Care Instructions | Dishwasher Safe |
| UPC | 701705961268 |
| Manufacturer | BEAR ELECTRIC APPLIANCE CO.,LTD |
| Item Weight | 3.5 pounds |
| ASIN | B085XS69L5 |
| Item model number | SNJ-C10T1-BLACK |
| Date First Available | March 15, 2020 |
Product Price History
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Excellent Kitchen Equipment. 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.
Makes it easy. 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.
Good but batches are too small. It is so easy to make Greek yogurt in this! Just pour in 32 oz of milk, add yogurt or starter, stir and tap the Greek yogurt button and let it sit for 10 hours. Then take out the glass jar, put it in the fridge for 3 hours to cool, then dump it in the strainer for a few hours or more, depending on how thick you want it. I saw other reviews where they boiled the milk on the stove, or used an Instant Pot or microwaved the milk — why? It’s not necessary. It says so in the directions. That’s why I bought this to make yogurt, so I wouldn’t have to do all that extra work!!Still, I am returning this because 32 oz of milk reduces to maybe 20 oz of Greek yogurt. I eat yogurt every day so I’d have to make yogurt every 2 or 3 days! And the timing means I have to start the machine and let it incubate while I’m asleep. Then I have to make sure I’m home for 3 hours to cool it and then more hours to strain. After I wake up, I have to go to work so I can’t babysit this process, which means I can only do this once a week, on my days off. So I’d still have to buy yogurt! I’ve found recipes online that use enough milk so I can make a batch that lasts one week, it’s really not hard to do. I would love this if it could make a larger amount of yogurt.
No temp control that we can find. We make various kinds of yogurt using various probiotics. What we need is temperature control. L.Reuteri needs to be cooked at 86-102 degrees F.L. Gasseri cooks at a higher temp. 109-115. Each probiotic is different. You can get “yogurt” after 12-14 hours, but we want the highest number of biomes possible, so we like to cook it 24-36 hours.This machine is great for the L.Gasseri. We like the strainer so we have thicker Greek yogurt. We love the compact size and the glass bowl which maintains an even temperature. The max cook time is 14 hours and we cook 24-36. So we just reset the timer after the first 14 hours.It’s a great cooker and we are excited to try making cheese next. Our only issue was not knowing that there is only 104 degrees available which does not suit all yogurt bacteria.
Super Simple. This little machine is perfect and simple. The controls are easy to navigate. It basically runs itself! After you pick your setting and set the time, you can just walk away for the day~ I have seen other machines that use many small containers, but I prefer the large quart containers that come with the yogurt maker. I have seen other’s comments about how brittle the glass is—yes, it is thin. However, it conducts the heat brilliantly and evenly. It’s a simple matter of taking care when using them. I never use a metal spoon or utensils. Strictly silicone to keep the glass’s integrity. I have had my yogurt maker over three months now and both the quart glass containers appear like new. No damage whatsoever. They are excellent storage after the yogurt is made to keep in the fridge! I might even invest in another glass container or two to keep even more in the fridge at once— yogurt does not last long in my house!
Very good product. 2 GLASS bowels. Don’t make yogurt in plastic!. Lids seals tight. Low costs to heat yogurt all night. Much cheaper than oven. Chill then strain with its strainer. Other products don’t include these things and aren’t as well insulated so waste electricity. Only issue is you can’t set time for what you want, It’s programmed. And the recipe book is a hoot. Soft cheese on crackers… no kidding. Lol. But Bear cares about their product.
The material mold easily. It’s user-friendly, and the broad, shallow-mouthed jar is highly convenient. However, the silicone parts tend to develop mold quite easily, and once it starts growing, it’s challenging to remove. Nevertheless, this isn’t a major concern for me as I plan to find a replacement lid. The same mold issue applies to the filter too, which I don’t find very useful.
Good “little” appliance. This yogurt maker gets a lot of use here, it’s easy to use, and my husband the yogurt freak makes yogurt at least once a week. The only down side is the amount it makes, only about the size of a small container in the market, but it makes good yogurt even with low fat milk. It comes with it’s own glass container for the frig which is great. The size is easy to store so no complaints.
2 different machines, 2 different temperatures. 1) Bought 1st unit in October 2023, worked fine, and using for L. Reuteri yogurt…setting the unit for 14 hours, then setting again for 14 hours, then setting a third time to bring cooking time to between 30-36 hours. Yogurt was fine.2) Bought 2nd unit in May 2024, and there is a noticeable difference in the temperature at the bottom of the cooking unit; this second unit is hotter by ~1-1.5 degrees. Still produces yogurt, but at times I end up with a cottage-cheese-type product, rather than yogurt.I HAVE NO WAY OF DETERMINING THE QUANTITY OF L. REUTERI CULTURE IN THE PRODUCT I AM MAKING, THOUGH…and am only judging by taste that there is SOME sort of ‘culture’ activity going on.ALSO…I have no way of measuring the difference in my gut microbiome since I started using this home-made L. Reuteri yogurt for practically all of my yogurt…with only the occasional Fage or other ‘on-sale’ store brand, which is L. Bacillus.If possible, check the temperature of the bottom of the cooking unit with a cooking thermometer, because you need 100-102 degrees for L. Reuteri, over at least 30 hours. I sometimes cook my batches for up to 40 hours…because the ‘hockey-stick’ growth chart indicates that the culture growth spurt really takes off around 30 hours.***I have a success rate of about 90% with this machine…and I attribute most of my failures (cottage-cheese-type product, or differently cultured & sour liquid) to either:a) compromised containers of half and half (sometimes bulging more than usual, but un-expired), orb) sterility problems on my part, especially when I am starting a second batch in the same container I have just emptied to a quart container for storage in the fridge. There is the possibility that the lip of the glass cooking container was not sterilized thoroughly enough BY ME, thereby introducing foreign / additional bacteria or yeast cultures…giving me a poor or bad product.***Overall, I would recommend this product as the best unit out there for making quart-sized batches…as the smaller-container units aren’t satisfactory for my quart-sized needs for the L. Reuteri yogurt.I haven’t tried making L. Gasseri yogurt in this machine as of the writing of this review.
Great home made yogurt. Great machine. I like the different settings ( love the Greek yogurt one) the timer, 2 glass bowls to enable two batches if necessary. Looks great on the counter top with minimal space! and so easy to use, I warm up the milk slightly before placing in the maker!
Queda muy bien el yogurth
Greek Yogurt setting really works. The media could not be loaded. 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.
Great little yogurt maker. I love this yogurt maker, its so easy to use. Comes with a little recipe booklet. I don’t know why I did get get it earlier. Makes a about 700g of yogurt from a litre of milk. This is enough for me for a weeks worth of yogurt. I usually make the greek as I prefer a thicker yogurt. I keep 60g for my next starter and have been doing this for months now. Overall a great machine.The glass pots and the filter are easy to clean, the lids fit and seal perfectly. It’s easy to store and I prefer this to ones that make the little pots.
Small, countertop yogurt maker. I use this yogurt maker all the time to keep my Greek yogurt expenses manageable.. 4 cups milk + 1/4 cup of yogurt and 10 hours in this machine produces regular yogurt but straining for a few hours more in the included strainer produces thick, creamy Greek-style yogurt. Simple process and easy to understand. Easy clean up too.Would (and have) recommend.
Fabulous Flavor, Convenient Size, Multi-Purpose. Love this! I LOVE the soft yogurt. Am on the second batch. The flavor is wonderful – I could eat the whole thing. My husband loves it too. It’s a convenient size, great design – great choice. Next, I will try the Greek Yogurt & then the cheese. This is so much better than commercial greek yogurt – didn’t buy any of the other junk but even comparing it to commercial greek yogurt – home made is SO much better! GREAT flavor – 2% milk. I used one capsule of the billions plus about 3 tbsp of 12 strain kefir as the starter. We are both eating this every day.