Bests & Worsts Reviews from Amazon

Well it is with conflicting emotion that I launch into this review.. I considered not doing one at all, but have decided to do so. Let me make it VERY CLEAR that I am writing this from a specific point of view. If your idea of "good yogurt maker" is having extremely easy production of $5 a quart yogurt made entirely of water and powdered products in a $25 insulated jar, then skip immediately to the next reviewer. Mine is not, and based on my careful reading of these reviews, neither is it the view of about 90% of those writing these reviews. If I were going to do this, I'd simply support my local establishments and buy the most expensive, totally organic gourmet yogurts (of all kinds.. goat, cow, soy etc and with most ANY flavoring). $5 a quart is about the MOST they would cost. If instead your idea is to make excellent yogurt, customized as to source (cow, goat, soy, etc), consistency, flavoring.. and at extremely low cost ($0.75/qt or so), then you'd do better just buying IGLOO 11029 ELITE COOLER JUG 1 GAL - RED or even one of those $4 white STYROFOAM "ICE CHESTS" sold at the local grocery or gas station because that's all you need (and that's basically what this is) and they are MUCH more flexible than this device. THIS IS NOT A "YOGURT MAKER" (largely the reason for a 1 star) nor as best as my extensive research shows, does anyone make one.. (perhaps there are some large, commercial ones). All of the "makers" I find are really just "temperature control and insulation" devices. Some integrate a timer or whatever, but nothing is actually controlled and you still have to do the initial prep work. (In fairness, it will make yogurt if you just stick milk in it, add starter and pour the hot water bath.. but it is very thin and runny.. if you like that, then fine.. but so will any other insulated, warmed space..its still not needed) A VERY BRIEF tour of the internet will find several very competent sources for easy and creative methods of making yogurt and requiring no special equipment. Many of the sources are college or university sites. I mean after all yogurt making seems to be at least 3500 years old, and they only had fire pits and clay pots! :) Its very easy to make this a much harder task than it is, and I think ignorance is the major reason for it (I am guilty also.. I simply started with inadequate knowledge and perhaps the naivety that holds faith in the "magic fix"). I admire the creativity of those reviewers here trying to help by making the best out of a bad situation, but I'd suggest taking their "brewing advice" and leaving this "maker" for someone else to buy. I HAVE used this since I have it, but as I learn more, I see the serious shortcomings of this. All this device does is the "culturing stage" of maintaining a relatively consistent warmed temperature over the time required (the exact temperature isn't critical.. lower is slower, higher faster unless you get up around 125F or so where the cultures start to be killed). My prefered method is to use convenient clean containers such as empty peanut butter jars, etc. Put equal numbers of them filled with HOT (out of the tap.. not needed to be boiling.. about 120F) and the same number of containers filled with semi-cooled (105-115F) "yogurt mix" such as people suggest for culturing in these reviews.. typically scalded and partially cooled milk with a generous tablespoon of active yogurt starter per quart. Place these containers into an insulated area (add a blanket or towels to help). Just as a side note, even using the Easiyo, it also works better if I wrap it after filling. The rest of the process is exactly the same as is required for this device, except you can make as little or as much as you want and can also simultaneously make multiple types at once.. for example fruit, plain and flavored, etc. If needed, check after 3-4 hours (just by feel, to verify the heat.. warm and toasty.. and don't disturb the yogurt jars.. it interupts the culturing) and refill the hot water bottles if needed. If you like mild yogurt you can probably stop at 4 hours or so and just refrigerate it.. if you like more tart yogurt continue as much as 12 or more hours. If you like thicker yogurt either hold the "scalding" for longer.. up to 30 minutes.. or add powdered milk (about 1/4 cup per quart).. or both. If making fat-free you may have to add a bit of pectin or gelatin. I like THICK yogurt and holding the scald (180F or so) for 30 minutes works fine (if you get "skin" on it, pour through a strainer before adding starter...just DON'T BOIL IT) I simply use a double boiler with 1-2 inches of slowly simmering water. After you do a couple of batches, experiment a bit (reading from the great internet sources) you will be brimming with confidence and cranking out fantastic yogurts where YOU are controlling the tartness, flavor, nutritional content, consistency, etc.. And knowing exactly what you are eating!! This EASIYO device is largely designed to sell the "convenience packs" that Easiyo makes, and not to be a "yogurt maker" in any standard sense. In fact I was surprised that the booklet doesn't even give a hint for making real yogurt (other than from their powders). I am in no way denegrating their product.. it seems to be decent quality, food safe, and satisfying for the market they are targeting. I also credit it with using no electric in doing so :). For that market I would rate this maybe a 4 star (overpriced for what it is). edit: I have concluded that there is a design flaw.. the insert to hold the yogurt traps air and has to be "burped" to use it.. a couple of holes in the insert would have solved this problem at no extra cost. EDIT: For those who feel they MUST HAVE a heater/culturer, I've come across one I recommend.. Tribest Yolife Yogurt Maker - YL-210 only because it DOES come with instructions for making real yogurt and it allows making of LARGE AMOUNTS at once. up to 80 oz or more if desired.. (web search should get it for about $35 with free shipping) Since the major effort in yogurt making is the PREP TIME, this allows larger batches to be conveniently made.. I STILL feel that no special equipment is required :) Yogurt keeps for 2-3 weeks after making.