Lakeland Multi Yoghurt and Soft Cheese Maker Recipes Included

I bought this specifically to make L. reuteri yoghurt - the kind that’s meant to help with gut health, mood, and testosterone levels.My first attempt was in a warm airing cupboard. Not a disaster, but I couldn’t be sure it held the required 38°C for the full 36 hours. Results were edible, but patchy.Enter the Lakeland yoghurt maker: under £30, gives you total control with custom temperature and time settings, or handy presets if you prefer. I set it to 38°C for 36 hours, and the result was spot-on: thick, creamy, and exactly what I was hoping for.Simple to use, easy to clean, and doesn’t take up much space. If you’re chasing perfect ferments (or girthier gonads), this little gadget’s a no-brainer.

I 100% recommend this yoghurt maker. So much so, I bought my daughter one too. It is very easy to make your basic yoghurt and Greek yoghurt in this machine. Don't buy this thinking you can make L Reuteri, or other cultured yoghurts in it. You cant. The temp and timings are not right for those. I bought a Luvele yoghurt maker for that. Do not fear. This makes great yoghurt, and can also make a soft cheese, but I haven't attempted that yet. I actually make yoghurt in this 3 times a week, and always find it does a consistent job. Although you don't get much Greek yoghurt by the time you have strained it, you do get the added bonus of the whey. Don't throw it out! There's so many uses for this golden liquid. It's full of proteins and probiotics. You can drink it straight, add it to your smoothies, replace the liquid in your homemade bread with it, use it to start off a new ferment, or even use it diluted to water your plants. So buy this bargain yoghurt maker and enjoy knowing what you're feeding your loved ones.

I bought this to make ordinary yoghurt, which it does well. Now I use it to make L.Reuteri and L.Gasseri ‘yoghurts’ where I add the cultures to full cream milk. To make these requires a temperature of 38°C and a 36 hour ferment, which this machine can easily be set to. The results I get are very good and I strain them to get nice thick creamy good tasting results. I notice other comments saying the machine can’t do this but they are wrong and should read the instruction book. I’ve been doing this now for about 4 years and it works perfectly.

My trusty old Lakeland yogurt maker finally bit the dust and I decided to replace it with another of the same make. I cannot fault the yogurt it makes. I use Sainsbury's fat free UHT milk - as I have always done - and 100mls of Yeo Valley Organic Natural Yogurt as a starter. Having read that Greek Style Yogurt has less sugar in it and as I am monitoring my sugar intake (as well as fat intake) I decided to strain the yogurt using the strainer provided. It works well and I like the greek style yogurt it produces but I do feel that for very regular use this strainer is a bit flimsy. I have an old Lakeland cheese strainer that has a metal mesh that is much more robust but would not take the amount of yogurt to make greek style in one go. I feel I may have to seek a replacement strainer (if it is possible to buy one) for the yogurt maker despite being ultra careful with it. Another gripe is that there is no storage for the electric cable as there was on the old model. Hence the 4 star overall rating despite the 5 stars for temperature control, ease of use and flavour. Really, the flavour depends on what ingredients you use.

I've had this yoghurt maker for about 5 years now. It is reliable and efficient and produces great yoghurt.The process I have developed is as follows:Use a basic supermarket yoghurt such as ‘Waitrose Essentials Greek Style Yoghurt’ as a starter. 3 tablespoons more than enough.Keep some spare in case you overheat the milk.You can use some of the fermented yoghurt for the next batch.I ferment at 44°C for 10 hrs.Milk – UHT Long Life is fine, full fat down to skimmed whatever…I measure the milk and starter in the fermenting pot, up to the pot's ridge, then put it in a large jug and heat it in the microwave.All microwaves are different, so heat incrementally and stir and check temperature.I use an 800 W microwave, and for cold milk, start at 3 minutes, then down to 30 seconds and down to 10 seconds, etc. With a couple of uses,I got the whole prep time down to 10 minutes. After fermenting,I allow the yoghurt to set in a fridge overnight or longer. This is important.Straining gives a better end result;if you over-strain, you can beat some whey back in to get the required consistency.The whey can be used for baking, or marinading meat, or in a curry, etc.Save some yoghurt for the next batch; it can be frozen and used later.

It's good when it works - but like a lot of other customers say it breaks easily. mine after 5 months the thermostat when crazy and I can't set it any more. Only one month return on offer be careful with this one

Worked well straight away. Strainer really thickens the yoghurt well.The temperature setting is obviously rough, as it's not like there's a probe that goes into the yoghurt, and for best results you might want to trim up/down depending on the ambient, but for the price this little machine delivers. Very easy to turn a litre of milk into yoghurt overnight.