Review on Premium Bear Yogurt Maker: Greek Yogurt Machine with Strainer, Timer Control, and Stainless Steel Inner Pot - Includes 2 Glass Jars for Home Organic Yogurt, Cheese, and Fruit Wine Making - Black by Brittany Moore

I don't like that the machine comes with a horribly translated recipe that is difficult to follow and doesn't make good yogurt. I had to experiment to find a good non-Greek recipe. I take a little less than a liter of 2% milk, heat it to a boil, 185 degrees, without stirring. I have to use a thermometer and not stir the milk too vigorously. Remove from the heat and let cool down to 120 degrees for about 1/2 hour. Have 1/4 cup plain yogurt with cultures (fruit won't work, but Greek will do). In a separate bowl, mix the yogurt starter with 1/4 cup warm milk. Then add this to almost a liter of milk and mix with a whisk. Pour into a glass jar, OPEN the top hole on the lid and press and confirm the yoghurt buttons. I make it in the morning, it's ready in 8 hours, then I put it in the fridge overnight. The non-Greek variety has a bit of "whey" so it's a little runnier, but that's how I like it on muesli. For the Greek, you can use the included strainer and make it thicker. I buy sourdough yogurt and use it twice, then take 1/4 cup homemade yogurt to save for future sourdough. This company faltered because they didn't provide a good recipe.