Despite the bad reviews I bought the yogurt maker. If I had the time left. After unpacking I flushed all the glasses and then filled with lukewarm water, and placed in the unit. After 5 hours, all cover down and a cooking thermometer kept in the glasses. Both the glass in the center, and also at the edge of the glass, had a temperature of about 45 degrees Celsius. The glass in the center of 48 degrees Celsius, the rim 46 to 47 degrees Celsius. The temperature in all the glasses had at this point but must show around 40 degrees Celsius around. About 45 degrees Celsius too hot for lactic acid bacteria. My idea was then, turn off the power during cooking every now and then. So dug the yoghurt-maker after three days out of the closet, and then another negative surprise: when you open the gray lid comes with a smell of plasticizers and plastic counter. The lid therefore not appear to be food safe, and evaporate at room temperature apparently pollutants from? Super, exactly what I wanted in the yogurt in it.
If it because yogurt would be: all glasses filled with warm milk-Impfjoghurt solution, no gray lid on it, and only the big lid on it. After four hours, pulled the plug, and a thick towel over it. After a few hours cooling time plugged back, and continue to operate. Well. No matter what I have made, it came out the following: no yogurt, but an indefinable mass with whey, lactic acid and some with yogurt-like substance with a light cheese flavor.
And I also noticed the glasses sinks that the glasses on the inside on the ground are somewhat rough. Yogurt cheese residues can be removed during rinsing striking hard.
Conclusion: I can not use the device. Why here and find positive reviews, I can not understand. At 47 degrees, the lactic acid bacteria work simply not clever. Because it does not matter what milk and what mix is taken to inoculate. I would love to return the unit. Let's see what Amazon says.
