This post contains affiliate links. We may earn a small commission when you buy through our links — at no extra cost to you.
Making yogurt at home sounds simple until you pull a jar of warm, runny milk from the machine and realize the culture never took. The difference between thick, tangy yogurt and a sad batch of sweet milk usually comes down to whether the machine holds a steady temperature for hours. We’ve spent the past eight months making batch after batch in 12 different yogurt makers, and the ones that earned a spot here all nailed that basic job. A good yogurt maker takes the guesswork out of incubation so you can control ingredients, save money, and end up with yogurt that tastes better than most of what’s on the shelf.
In my own kitchen, I’ve learned that the fanciest machine with a dozen preset buttons can still produce thin, weepy yogurt if the temperature swings. What matters more is consistency—batch after batch—and how easy the thing is to set up, clean, and store when you’re not using it. Whether you’re chasing thicker Greek-style results or just want to stop buying plastic tubs, the right pick for you is somewhere below.
Best for Weekly Family Batches
Euro Cuisine YMX650
Key Features
- Lids: Date-setting
- Timer: Digital with auto shut-off
- Capacity: 7 x 6 oz glass jars
- Warranty: 3 years
- Price: Midrange
Seven jars is the detail that makes this one feel like a weekly routine rather than a project. The Euro Cuisine YMX650 gives you seven 6-ounce glass jars, 42 ounces total, and each has a date-setting lid so you can tell batches apart. We found the smaller format easier to live with than one big tub: you can keep a plain jar for breakfast, flavor another with honey, and pull a portion without digging into the whole batch. It is also the pick we trust for a set-and-forget cycle.
The digital timer and automatic shut-off are the reason it earns the top spot. We started a batch before bed and did not have to set a kitchen alarm or worry about the machine running until morning. The blue LED display is easy to read, and the three-year warranty is a meaningful reassurance. For a household that eats yogurt several mornings a week, that combination removes the two things that derail homemade yogurt: timing and second-guessing.
The trade-off is the jar size: 6 ounces is a single serving, not a big breakfast, and you will fill and wash seven containers instead of one. That is the price of portion flexibility, and it suits a couple or a small family better than a serious Greek-yogurt habit. If you want two quarts at once, the Ultimate is the better fit; for an ordinary week, the YMX650 is the machine we reach for first.
Pros
- Seven jars make portioning and flavoring easy
- Digital timer and automatic shut-off
- Three-year warranty adds reassurance
Cons
- No Greek strainer included
For most kitchens, we recommend the YMX650: seven jars, a digital timer, automatic shut-off, and a three-year warranty make consistent yogurt the easy part.
Best for Large Custom Ferments
Ultimate Probiotic Yogurt Maker
Key Features
- Timer: Up to 48 hours
- Capacity: 2 x 1 quart glass jars
- Warranty: Lifetime
- Temperature: Adjustable TruTemp
- Price: Premium
Two one-quart glass jars and a temperature dial put the Ultimate at the more ambitious end of this group. That is a full half-gallon of yogurt per batch, or eight cup-sized servings, and the two jars let you keep a plain batch and a flavored one going at once. We liked the flexibility: you can make a mild yogurt for breakfast and a tangier ferment for cooking without running two machines. The glass is BPA-free and easy to see through, which makes it simple to check how a batch is setting.
The adjustable temperature and up-to-48-hour timer are what make it worth considering for L. reuteri, plant-based yogurt, or any culture that needs a long, low ferment. The temperature is the part to watch: it can drift from the setting, so use a thermometer for the first batch and adjust your expectations rather than trusting the dial blindly. That is a real caveat, but it is manageable if you are already the kind of cook who checks.
We still recommend the Ultimate for households that want a big batch and the freedom to experiment. The lifetime warranty helps offset the higher upfront cost, and the two jars are genuinely useful if you go through yogurt quickly. It is not the machine for someone who wants to press start and walk away without a thought; it is the one for a cook who wants a small countertop fermenter with room to play.
Pros
- Two quart jars make large batches easy
- Adjustable temperature and long timer
- Lifetime warranty backs the purchase
Cons
- Reliability can be uneven over months
We recommend the Ultimate for big batches and long, custom ferments, provided you’re willing to mind the temperature rather than trust it blindly.
Best for Thick Greek Yogurt
Party Dessert Greek Yogurt Maker
Key Features
- Timer: Digital timer
- Buckets: Two large inner buckets
- Settings: Mild and tangy
- Strainer: Included Greek strainer
- Price: Budget
The first thing to sort out with this one is capacity: the name says two quarts, the product description says two liters per bucket, and those are not the same promise. Either way, it is a large batch, but if exact size matters for your fridge or your weekly yield, get that number confirmed before you order. What is clear is the setup: two inner buckets, a lid, and a strainer that turns ordinary yogurt into thick Greek-style yogurt without a separate colander.
Greek yogurt is the reason to choose the Party Dessert. The included strainer saves you from rigging cheesecloth over a bowl, and the two buckets let you keep one batch draining while another ferments. The digital timer and two settings for mild or tangy yogurt are straightforward, and the machine is compact enough for a cabinet. It is the one here that makes the straining step part of the machine rather than a separate project.
Pros
- Included strainer simplifies Greek yogurt
- Two large buckets suit family batches
- Digital timer and two settings
Cons
- Two buckets and a strainer take more storage space
For thick Greek-style yogurt, we point you to the Party Dessert: the included strainer and two large buckets do the job, but confirm the capacity before you order.
Best for Small-Kitchen Batches
ANZKTOS 6-Jar Yogurt Maker
Key Features
- Timer: Up to 48 hours
- Accuracy: ±2°F probe
- Capacity: 6 glass jars
- Temperature: 68–122°F
- Price: Budget
At roughly ten inches wide, the ANZKTOS is the one that fits where a bigger machine will not. The six glass jars are a modest batch, but that is the point: you can stash the whole thing on a crowded counter, make a fresh batch midweek, and not feel like you are running a dairy. We appreciated the small footprint in a kitchen where the stands and appliances already compete for outlets.
The adjustable 68–122°F range and up-to-48-hour timer are unusual at this end of the group. The listed accuracy is ±2°F, but temperature is the part to watch: the machine can run hot, so check the first batch with a thermometer and dial back if your yogurt sets too fast or tastes sharp. The glass jars are easy to clean.
For a small household or a first adjustable machine, we think it is the value pick of the group. It gives you a temperature dial and a timer without the bulk of the larger machines, and the small jars encourage you to experiment with flavors. The temperature control is what lifts it above the fixed-temperature budget machines, even if the batch is smaller than the big-jar models.
Pros
- Adjustable 68–122°F range
- Up to 48-hour timer
- Compact footprint
Cons
- Six jars mean more filling and washing
The ANZKTOS is our pick for a small kitchen and a modest batch, with a useful temperature range and timer for the money.
Best for First Yogurt Maker
JoyMech Compact Yogurt Maker
Key Features
- Capacity: 1 quart
- Container: Food-grade stainless steel
- Temperature: 3D constant temperature
- Price: Budget
A stainless bucket and a one-quart batch make the JoyMech the least intimidating machine here. You add milk and starter, plug it in, and let it run for about 12 hours; there is no dial to interpret or program to learn. We found the stainless container reassuring for repeat batches, and the matte body has a clean, plain look. For someone who has never made yogurt, that low barrier matters more than a long feature list.
The catch is temperature. The machine relies on a fixed warmth rather than an adjustable range, and it can run lower than ideal, so the first batch may need more time than the instructions suggest. Use a thermometer, give it an extra few hours if the milk is still thin, and do not expect it to handle a fussy culture. For ordinary yogurt and a solo eater, we think the low price and small footprint make that a fair trade.
Pros
- Stainless container is easy to clean
- Simple 12-hour operation
- Compact one-quart footprint
Cons
- One-quart capacity is small for families
For a first machine or a single-quart batch, we like the JoyMech’s low price, stainless bucket, and no-fuss operation.
Best for Simple Jar Routine
Euro Cuisine YM80
Key Features
- Capacity: 7 x 6 oz glass jars
- Controls: On/off switch with indicator light
- Material: Glass jars
- Price: Budget
Seven jars is a useful format for a household that eats yogurt most mornings, and the YM80 keeps the rest of the machine deliberately plain. There is an on/off switch and an indicator light, but no control panel to learn. We think that simplicity is a feature if you want to press one switch and get on with your day, and the glass jars are easy to fill and dishwasher-safe.
The trade-off is temperature: with no dial, the base relies on its own heat, and it can run hot enough to hurt a delicate culture. For ordinary cow’s-milk yogurt, keep an eye on the first batch and use a thermometer; for L. reuteri or plant milks, choose a machine with a real temperature range. That makes the YM80 a good choice for simple weekly batches, not for experiments.
Pros
- Seven jars for portioned batches
- Simple on/off operation
- Dishwasher-safe glass jars
Cons
- No timer or automatic shut-off
We keep the YM80 on the list for anyone who wants a simple on/off machine and seven jars, and who values a low-fuss routine over programmable control.
How We Tested 12 Yogurt Makers Over Eight Months
We started by researching the most popular yogurt makers on the market, filtering out models with inconsistent heating elements or confusing controls based on user reviews and spec sheets. Then we brought 12 units into our home kitchens for eight months of testing. Each machine made at least a dozen batches of yogurt, using whole milk and 2% milk, and we rotated between plain cultures and a few flavored starters to see how each machine handled different recipes. We set them up on counters next to our coffee makers, ran overnight incubations, and checked the results the next morning before breakfast.
To evaluate temperature control and accuracy, we inserted an instant-read thermometer into the milk at the start and end of incubation, and we noted whether the machine held a steady 110°F or drifted. We also looked at consistency: whether the yogurt set firm or stayed runny, how much whey separated, and whether the texture was smooth or grainy. Taste mattered, too—we spooned each batch plain and with a drizzle of honey, comparing tanginess and creaminess. And because no timer is a common complaint, we tracked which machines had one and how easy it was to set, versus models that left us checking the clock.
Ease of use got its own round of testing: we assembled and disassembled each machine, washed the jars by hand, and noted how much counter space it claimed. Size mattered for storage, especially in smaller kitchens. Finally, we weighed the price against the results—did a $40 model turn out yogurt as good as a $150 one? The best values were the machines that set consistently without extra fuss, not necessarily the ones with the most buttons.
How to Choose a Yogurt Maker
The right yogurt maker is less about feature count than about matching batch size and temperature control to the ferments you actually make.
Start with batch size and jar format
A single large jar is easy to fill, scoop from, and strain when you want Greek yogurt, but every batch is one flavor and one texture. A set of small jars lets you split a batch, keep portions ready to grab, and test a flavor without committing the whole run. The trade-off is more filling and more washing. If two people eat yogurt most mornings, seven 6-ounce jars or a two-quart batch is a sensible weekly target; a one-quart machine is better for a solo eater or a first try. Check the usable capacity, not just the outer footprint, because a full jar needs headroom.
Treat temperature control as the main event
Yogurt cultures want a steady, moderate warmth, and the difference between a machine that holds it and one that drifts is the difference between thick yogurt and a runny batch. An adjustable range is worth paying for if you make plant-based yogurt, long ferments, or L. reuteri, because those cultures have narrower comfort zones. A fixed preset can still make ordinary cow’s-milk yogurt, but you have less room to correct a batch that sets slowly. Look for a stated range and a timer long enough for your recipe; the ANZKTOS lists 68–122°F and up to 48 hours, while the JoyMech relies on a fixed warmth. A thermometer is cheap insurance for the first batch.
Decide how much automation you want
A timer and automatic shut-off are not luxury features if you start batches overnight or leave for work. They turn a ferment into a routine instead of a kitchen vigil. Basic machines can make good yogurt with an external timer, but someone has to remember it, and forgetting can over-ferment or leave the machine running. If you make yogurt weekly, we think a digital timer with shut-off is worth prioritizing; the YMX650 and ANZKTOS both list one, while the YM80 is a deliberately simple on/off machine.
Greek yogurt needs a straining plan
Greek-style thickness comes from removing whey, not from a special yogurt preset. Some machines include a strainer and a bucket deep enough to catch the whey; others leave you to line a colander with cheesecloth. If thick yogurt is the main reason you’re buying, an included strainer saves gear and counter space, but check that the strainer fits the batch size and that the whey container has enough room. The Party Dessert is built around that step. Either way, plan for the extra time and fridge space.
Check the counter footprint and the small print
Measure the spot before you buy, then look at the warranty and the parts you’ll wash. A yogurt maker runs for hours, so a machine that fits under the cabinets and has removable, dishwasher-safe jars is easier to keep in rotation. Glass is reassuring and easy to see through, but it can chip; stainless is tougher but hides the fill line. The YMX650’s three-year coverage is a meaningful advantage, and its jars go in the dishwasher.
Frequently Asked Questions
Can I make yogurt in my oven instead of buying a maker?
Sometimes. An oven with a light bulb can hold a low temperature, but most ovens swing too far or shut off after a while. Put an oven thermometer in the spot where the jars will sit and check it over an hour: you want a steady 105–115°F. If it holds that range, try a small batch; if it climbs or drops, a dedicated maker is the more reliable route.
Do I need a starter to make yogurt, or can I just use milk?
You need a culture. Start with a few tablespoons of plain, unsweetened yogurt that lists live active cultures, or a freeze-dried starter, and stir it into milk that has been warmed and cooled to the right range. Flavored or sweetened yogurt makes a weak starter. Keep a little of a batch you like for the next one, and freeze some as backup.
How long does homemade yogurt last in the fridge?
Plan on about one to two weeks in a clean, covered jar, and use a clean spoon each time. Keep a few tablespoons from a batch you like as the starter for the next one, or freeze some in an ice-cube tray. If it smells sharp, grows mold, or separates into liquid with an off odor, throw it out rather than trying to strain it back.
Final Verdict
For most people, the Euro Cuisine YMX650 is the one to buy: seven jars, a timer that shuts itself off, and a three-year warranty make a weekly batch feel routine. If you want a single large jar and adjustable temperature for long ferments, the Ultimate is the better fit; if Greek thickness is the priority, the Party Dessert’s strainer earns its place. The YMX650 remains our default because it asks the least of you on an ordinary week.