CHEESE & YOGURT CULTURES THEMILKMAN Yogurt Making Incubator

Curated from 110 real Reddit conversations

Refreshed on: April 23, 2025

CHEESE & YOGURT CULTURES THEMILKMAN Yogurt Making Incubator

Brand: CHEESE & YOGURT CULTURES THEMILKMAN

Price: $49

Snoop Score:

4.0

Sentiment

7.5

Popularity

9.2

Technical

1.2

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Snoop's Take

TheMilkman® Yogurt Making Incubator is a non-electric yogurt maker designed to facilitate homemade yogurt production with ease. With a large 2-quart capacity, it efficiently maintains the desired temperature for up to 10 hours, allowing users to create thick and creamy yogurt at home without the need for electricity. Consumer feedback highlights its effectiveness in maintaining temperature during incubation, with comments like, "Once yogurt to be is at the correct temperature and it is in the flask it stays at the correct temperature for at least 12 hours. It works!" Users appreciate the non-electric design, which saves counter space and simplifies the yogurt-making process. However, some have experienced challenges with runny yogurt, emphasizing the importance of proper milk temperature before adding starter culture. Overall, theMilkman® Yogurt Making Incubator is highly recommended for those looking to make yogurt at home, as it combines convenience, effectiveness, and user-friendly features, making it a great addition to any kitchen.

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Once yogurt to be is at the correct temperature and it is in the flask it stays at the correct temperature for at least 12 hours. It works!
Positive Feedback

Your yogurt should be set while in the Ninja. If it's still runny there it won't set in the fridge.
Negative Feedback

4.0

CHEESE & YOGURT CULTURES THEMILKMAN Yogurt Making Incubator

Buy on Amazon for $49

Daily Probiotic Boost

1 / 10

Greek Yogurt at Home

1 / 10

Custom Flavors & Diets

1 / 10

Batch Prep & Meal Planning

1 / 10

See how this compares to all Yogurt Makers

What it does well!

Key strengths users can’t stop talking about.

Maintains temperature effectively during incubation

“Once yogurt to be is at the correct temperature and it is in the flask it stays at the correct temperature for at least 12 hours. It works!”➕

“I can vouch for this. I have one from new zealand that does yogurt in quart-sized mason jar in a vacuum flask.”➕

“First time yogurt maker. Incubated for 10hrs refrigerated for 4. Tastes good but kinda slimy and thin texture.”➕

“I would try incubating it for far longer. I typically do 24 hours, sometimes 36.”➕

Non-electric design is convenient for counter space

“I'm so excited it's dumb.”➕

“It turned out so well on my first try! And I haven't stopped talking about it to anyone who would listen for the past two days.”➕

Effective temperature maintenance

“I do cold start. 1 bottle FairLife whole milk. 1/4 cup plain Greek yogurt.”➕

“I've had no problem with it but you need a good yogurt to start with.”➕

Non-electric design is convenient

“It cools significantly faster.”➕

Easy to make yogurt at home

“Never buy yogurt again! So easy to make at home.”➕

“Never buy yogurt again!”➕

Yogurt is versatile for various recipes

“it's so thick it stands up in the spoon. Only about 2 Tbs of whey to pour off.”➕

Where it needs some work!

Areas to watch—feedback on possible improvements.

Yogurt can turn out runny

“Your yogurt should be set while in the Ninja. If it's still runny there it won't set in the fridge.”➕

“If using regular milk, after you boil the milk it must ABSOLUTELY get back down to 105-115 degrees F before you add the starter culture or you will kill it and end up with milk.”➕

“Homemade yogurt is runny I made homemade yogurt from a starter (Yogourmet) and it's pretty decent but a bit runny.”➕

“To fix this batch, yes drain it though cheesecloth. That's essentially Greek yogurt.”➕

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Core Power Plays

The specs and strengths that make it shine.

Discussion about yogurt starter sources

“Any idea where to look for them and any reliable brands?”➕

“Any yogurt you like that says “active bacterial cultures” on the side of it works for starter.”➕

Hidden Hero Hacks

Unexpected tricks and side‑door uses you’ll love.

Yogurt making techniques shared

“You have to allow the milk to cool down to 112-114 before adding the yogurt starter.”➕

Variations in yogurt making methods

“I usually make cold start yogurt in the InstantPot, but I bought a Foodi with the smart lid to us3 in our rv.”➕

Experiences with using store-bought yogurt as a starter

“I’ve made yogurt from store bought for a long time and it’s worked great.”➕

“I've used store-bought yogurt for starter for a couple of years now.”➕

Discussion on techniques to thicken yogurt

“the longer you leave it the more whey will come out and the thicker it will be.”➕

“holding the scalded milk above 180F for 30 min, then let it cool to <110F before culturing.”➕

Discussion about yogurt making techniques

“I've always been told if you wanted greek yogurt consistency strain ti for 4 hours or less in the fridge.”➕

“It’s just normal yogurt plus thickening agents to make it Greek yogurt-esque.”➕

“I get really thick yogurt.”➕

Discussion on yogurt starter sources

“Just need to check the ingredients to make sure it’s actually cultured yogurt and not milk+thickeners.”➕

Yogurt making experiences shared during quarantine

“He quadrupled the milk he was buying every week just for greek yogurt.”➕

Discussion about using whey in cooking

“What could you use the whey for (besides something like smoothies)?”➕

“A few articles I saw suggested using it in place of water when making bread, pasta/rice, or homemade stock.”➕

“I will be using it to cook rice, pasta, and broth and yes smoothies.”➕

Discussion about using Kefir as a yogurt substitute

“Would it be possible to do this with Kefir, do you think?”➕

Buyer’s Cheat Sheet

What to check before you click ‘Add to Cart.’

Discussion about yogurt maker recommendations

“What's important to me is the ability to set a specific temperature (110°F) instead of having the default setting of 120°F that my current machine has.”➕

“Euro Cuisine YM80 is a solid pick. Super easy to use, comes with 7 glass jars, and lets you make multiple flavors at once.”➕

“My instant pot has been flawless for years. Plus it’s versatile so not blowing storage/counter space on a one trick pony.”➕

“You can get a sous vide 'stick' that you place in a pot of water that will allow precise temps over a wide range.”➕

Discussion on yogurt making techniques

“I don't do anything special or fancy, but afterwards I strain it (in the fridge) for a couple hours with double layered cheesecloth.”➕

“Here is my procedure that has not failed me yet.”➕

Links to resources for yogurt making problems

“Just read this blog online for anyone who has similar problems as me: https://saladinajar.com/yogurt/avoid-slimy-homemade-yogurt/”➕

Discussion on yogurt starter preferences

“I really like my yogurt to be tangy.”➕

“Store bought definitely works, but an heirloom starter tastes better! More flavor and tartness.”➕

“Positively Probiotic's Bulgarian turns out quite tart.”➕

“Hope you like it, let me know what you think when you try it out if you don't forget, they have some really cheap and quality starters at Bacillus Bulgaricus.”➕

Variations in yogurt preferences shared

“also you can make something called "laban" - basically the longer you let it strain the thicker it gets.”➕

“Powdered milk will make it thicker than just milk.”➕

Cautionary Callouts

Know the pitfalls before they catch you off guard.

Discussion about yogurt market challenges in the Philippines

“Yogurt I love yogurt, but here in Cebu, Greek yogurt retails for 600/kg, it's all imported, how come no one is making yogurt here ?”➕

“My guess is lack of demand, difficulty in procuring good, fresh milk and challenges in producing yogurt in a tropical climate might all mean the numbers just don't stack up and you might struggle to compete with foreign companies who are doing everything at scale.”➕

“is there really a lack of demand tho ? where I live , most cafes sell yogurt bowls (mainly for tourists) I'm sure they would appreciate cheaper yogurt options.”➕

“Refrigeration is the problem. Let’s say YOU have the means to create a controlled environment for yogurt making, and you’re able to turn out a significant amount of yogurt.”➕

CHEESE & YOGURT CULTURES THEMILKMAN Yogurt Making Incubator

Curated from 110 real Reddit conversations

CHEESE & YOGURT CULTURES THEMILKMAN Yogurt Making Incubator

Snoop's Take

CHEESE & YOGURT CULTURES THEMILKMAN Yogurt Making Incubator

Daily Probiotic Boost

Greek Yogurt at Home

Custom Flavors & Diets

Batch Prep & Meal Planning

What it does well!

Where it needs some work!

Compare On All Talked About Dimensions

Core Power Plays

Hidden Hero Hacks

Buyer’s Cheat Sheet

Cautionary Callouts

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