Review on 🧄 MLGB 6L Black Garlic Fermenter, Kimchi Machine, Sweet Rice Wine Maker: Full Automatic Natto Maker & Yogurt Pot by Weston Metzger

I bought it for yoghurt making with the added requirement that the unit maintain a constant temperature. Temperature control is relatively accurate here. I made a batch of yogurt at 39 degrees for 24 hours, regularly checking the temperature with a heat gun for accuracy. When the fermenter is opened, the temperature is about 41.5°C and gradually cools down with the lid open, leveling off at about 40°C. Such fluctuations are undesirable for what I'm trying to achieve (keep the temp below 103F), but they didn't bother and the yogurt came out great (much better than the Instant Pot on the yogurt setting). The main problem with this fermenter and the reason I sent it back is the lid. The lid of the fermenter is firmly attached to the main body and cannot be removed. The lid also has an integrated seal that cannot be removed. Combine these two and you have a fermentor whose lid doesn't clean properly. Given that I will be using this at a temperature where bacteria love to grow, not being able to properly clean and sanitize the lid is a major problem and can lead to the growth of bad bacteria instead of good in fermented foods. I bought a sous vide cooker and want to use it to prepare yoghurt.