ETS 1L Yogurt (yoghurt) Maker

L. Reuteri Yogurt Maker – 1 Litre Fermentation System

Create your own powerful probiotic-rich L. Reuteri yogurt right at home with this advanced 1 litre yogurt maker. Specially designed for long fermentation cycles (up to 36 hours), this compact and easy-to-use appliance ensures optimal temperatures to help your cultures thrive—unlocking the full gut, skin, immune, and hormone-balancing benefits of Lactobacillus reuteri.

For yoghurt starter culture (L Reuteri), click HERE

Features:

✅ Large 1L Capacity – Ideal for families or batch preparation

🌡️ Precise Temperature Control – Maintains low, steady temps for ideal probiotic growth

⏱️ Custom Timer Settings – Set up to 36 hours for maximum L. Reuteri potency

💡 LED Display Panel – Easy-to-read controls for time and temperature

🥣 Stainless Steel Inner Bowl – Durable, food-safe, and easy to clean

🔇 Whisper-Quiet Operation – Perfect for overnight fermenting

How to make yoghurt:

1. Use a max of 1L of cow’s milk, goat’s milk, or plant-based milk (non-dairy milk must contain sugar for proper fermentation). We recommend full cream long life  / UHT milk - some NZ brands call it  'standard' or 'original' UHT milk.  Alternatively, if you prefer to use fresh whole milk, it will need to be heated prior to use. (Heat to around 90º and hold this temp for around 10 min. When the milk comes up to temperature, it will be foamy on the surface, but not simmering or boiling. If you’ve accidentally boiled the milk, remove it from the heat until it comes back down to 195ºF/90º or lower. It can still be used but may give the yoghurt a slightly different flavour. Heating the milk denatures proteins, which contributes to a firmer yogurt texture, and also eliminates most bacteria that could compete with the yogurt culture.  Stir continually when heating.  Cool the milk to around 40º C before step 2).  If you are using UHT / Long life milk, you do not need to heat it as this has already been done by the UHT process.  Use it at room temp.
2. Add 1 sachet (2g) of the powder and stir well (you can use a manual whisk but not a blender). We find that the easiest way is to add the powder and milk directly into your yoghurt maker dish, put the lid on and shake it for around 20 seconds.
3. Ferment at 36–38°C for 24–36 hours using a yogurt maker, sous vide.
4. Refrigerate and consume at least 150ml daily. Note that yoghurt thickens when it cools. It will be considerably thicker a few hours after you place it in the fridge. 
5. Optional: Save 2–3 tablespoons as a starter for your next batch 

Note: When using the small class cups, be sure to whisk the culture evenly through the milk before adding to the jars. If it isn’t well mixed, a few jars might set while others stay runny because they didn’t get enough culture.