Yogourmet 104 Electric Yogurt Maker
Brand | Yogourmet |
Color | Red, White, Blue |
Capacity | 2 Quarts |
Included Components | Yogourmet Electric Yogurt Maker |
Model Name | Yogourmet Electric Yogurt Maker |
About this item
- Specially designed to maintain the ideal temperature required for preparing healthy, natural and perfect yogurt every time
- Perfect for anyone on the specific carbohydrate diet
- Has dishwasher-safe inner container with seal-tight lid, to keep your yogurt fresh
- Kit comes with instructions, and a simple thermometer
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Price | Currently unavailable. | $34.99$34.99 | -22% $35.69$35.69 Typical: $45.69 | -25% $59.99$59.99 List: $79.99 | -40% $30.02$30.02 List: $49.99 |
Delivery | — | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 | Get it as soon as Sunday, Mar 31 |
Customer Ratings | |||||
Easy to clean | 4.9 | 4.7 | 4.3 | 4.7 | 4.6 |
Easy to use | 4.7 | 4.6 | 3.9 | 4.6 | 4.6 |
Flavor | 4.1 | 4.0 | 4.3 | 4.8 | 4.5 |
Temperature Control | 3.8 | 4.4 | 3.6 | 4.4 | 4.2 |
Sold By | — | JoyMech Direct | Amazon.com | Bear-Home | Amazon.com |
capacity | 2 quarts | 1 quarts | 6 ounces | 1 quarts | 32 ounces |
material | — | Yogurt Maker | Metal | — | Glass |
care instructions | — | Hand Wash | Hand Wash | Dishwasher Safe | Dishwasher Safe |
weight | 0.55 pounds | — | 4.4 pounds | 3.5 pounds | 4 pounds |
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Product information
Brand | Yogourmet |
---|---|
Color | Red, White, Blue |
Capacity | 2 Quarts |
Included Components | Yogourmet Electric Yogurt Maker |
Model Name | Yogourmet Electric Yogurt Maker |
Item Weight | 8.8 ounces |
Operation Mode | Automatic |
Product Dimensions | 7.75 x 7.75 x 10 inches |
Manufacturer | Yogourmet |
ASIN | B000N25AGO |
Item model number | 104 |
Customer Reviews |
4.3 out of 5 stars |
Best Sellers Rank | #491,714 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #82 in Yogurt Makers #11,909 in Breads & Bakery |
Is Discontinued By Manufacturer | No |
Date First Available | January 29, 2007 |
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Product Description
Product Description
Yogourmet Electric Yogurt Maker
Amazon.com
The Yogourmet Electric Yogurt Maker makes it easy for you to quit spending extra money on store-bought yogurts, yogurt cheeses, and cultured milks. Best of all, it helps you enjoy the rich, creamy texture and great taste associated with natural yogurt, along with a wide variety of health benefits. And you get the satisfaction of knowing exactly where your food is coming from.
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A unique water-bath system provides consistent, ideal temperatures for yogurt making.
You simply need to select milk, cultures, and flavorings to get started. View larger. .caption { font-family: Verdana, Helvetica neue, Arial, serif; font-size: 10px; font-weight: bold; font-style: italic; }
Flavorful, natural ingredients help make homemade yogurts, yogurt cheese spreads, and cultured milks a healthy addition to your diet.
Versatile and Easy to Make
Whether you enjoy yogurt with granola in the morning, as a substitute for sour cream on your baked potatoes, as a snack on the go, or as an ingredient in baked goods, you understand the rich appeal of this versatile food. The Yogourmet Electric Yogurt Maker is designed to help you craft specialty yogurts using your choice of milk--for half the cost of store-bought yogurts.
This electric yogurt maker uses a unique water-bath system to maintain an ideal temperature for preparing yogurt that is healthy, safe, and the perfect texture. Featuring a precision thermometer marked with both and Fahrenheit and Celsius readings and a detailed set of instructions, this yogurt maker takes the guess work out of deciding when to add your yogurt starter to your preheated milk. It's fast, too--two quarts of yogurt take just four and a half hours to make.
You can choose to make one or two liters of yogurt at a time, and the inner container's special seal-tight lid will let you store your yogurt in the refrigerator for more than three weeks. When it's time to make a new batch, this container is dishwasher-safe for easy cleaning, and it is made of food-grade plastic that is PVC and BPA free. Additional inner containers can be purchased separately, making it easy to keep different types of yogurt on hand or start a new batch before the last one is gone. These reusable containers contribute to a green lifestyle by eliminating the disposable containers you would collect using store-bought yogurt.
Calcium-Rich, All-Natural, and Good for Digestion
Using your favorite fruits, jams, or flavorings, and your own milk, whether it's local organic milk or soy milk, ensures that your homemade yogurt is free of artificial colors and the strange tastes left behind by preservatives. This system can also be used to make soft yogurt cheeses, special cultured milks, and macrobiotic yogurts with casei bifidus acidophilus.
Having a great selection of homemade yogurts on hand is ideal for anyone keeping close track of what they eat, especially those on the "Specific Carbohydrate Diet." Plus yogurt is an easy-to-eat source of calcium and essential B vitamins. The fermentation process involved in making yogurt means that it contains lower levels of lactose compared with other dairy products, so even those who are sensitive to lactose can typically enjoy it.
For cheese making, this kit includes a specially designed cotton bag with an easy-to-fill opening and a cord, which makes it simple to close the bag and hang it.
The Yogourmet Electric Yogurt Maker is backed by a one-year warranty.
What's in the Box
Outer container with lid, inner container with lid, thermometer, cotton bag, and 12-page instruction manual.
Important information
Includes cotton bag for making cheeses, precision thermometer, full instructions manual in English, Spanish and French.
Detailed instructions included
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers are happy with the quality, ease of use, and ease of cleaning of the ice cream maker. For example, they say it produces fine yogurt consistently, it's simple to use, with a simple instruction booklet. Customers are also impresseded with ease of storage, and texture. That said, opinions are mixed on temperature control, value, and size.
AI-generated from the text of customer reviews
Customers are pleased with the quality of the ice cream maker. They mention that it produces fine yogurt consistently, thick, and rich. They also say that it makes the creamiest, tastiest yogurt at a fraction of the price of store-bought. Customers also mention that the yogurt is good with fresh blueberries. They say it works well with low-fat cow milk, soy, and goat's milk.
"...The flavor is excellent, and with some practice on incubation times for the different types of milk, the consistency is usually perfect or darn near..." Read more
"...Since I have switched to this new cycle... viola... NO MORE PROBLEMS!! I don't have those harsh results anymore on day 5-6 now...." Read more
"...that is nicely firm, good for eating and for cooking, and with a delicious taste. The inner tub is nice for storage in the fridge...." Read more
"...Consistent perfection. I leave mine overnight which produces it a more tangy greek style yogurt...." Read more
Customers find the ice cream maker very simple to use and prepare. They say it's not too time consuming, has a strainer bag and simple instructions booklet. Customers also mention that it'll make perfect yogurt every time, and the base result is always splendid.
"...times, however, you will wonder what you were worried about, it's really very easy, and very worth it...." Read more
"I was quite surprised to see how simple the process of yogurt making really is...." Read more
"...have made lots of good yogurt over the years and its insanely easy to do no thermometer needed and using most any store bought yogurt for starter,..." Read more
"It is easy to use and makes great homemade, healthy yogurt...." Read more
Customers find the ice cream maker easy to clean. They mention that the plastic makes it easy to wash, and the bucket-inside-bucket design is both clever. They also say that the machine is easy to use and clean, and that it sanitizes just as easily. Customers also mention that it takes up little room and that cleanup takes seconds.
"...It is easy to clean, sized to store and takes up minimal counter space...." Read more
"...It is so easy to use, so easy to clean, and though traditionalist like to do this stuff in the oven and even microwave, why on Earth bother when..." Read more
"...Less pouring, less waste, way less cleanup, better portion options for recipes and smoothies...." Read more
"...Pros:Easy to use, cost, I know what I put in it, fast clean upCons:None so far." Read more
Customers find the ice cream maker easy to store. They say it has a full 2 quart capacity, making it easy to make a larger batch of yogurt. Customers also appreciate the single fill container and the wide mouth.
"...The inner tub is nice for storage in the fridge. I'm really delighted with this purchase and highly recommend it...." Read more
"...It is easy to clean, sized to store and takes up minimal counter space...." Read more
"...Makes good yogurt and plenty of it. I would rather spend my time eating yogurt than making it, so recommend the Yogourmet." Read more
"...yogurt, the half gallon (two quart) capacity, and the availability of a half gallon glass jar that fits perfectly into the maker..." Read more
Customers like the texture of the ice cream maker. They say it produces very creamy, smooth, and silky yogurt. Some mention that the yogurt comes out with a consistent texture. Overall, most are satisfied with the quality and consistency of the product.
"...whole milk instead of 2% (per directions) and the consistency of the finished yogurt is so creamy I can't believe it...." Read more
"...And every batch of yogurt comes out firm and smooth, never any unpleasant surprises...." Read more
"...I was smooth & yummy...." Read more
"...people, ferment for 24 hours; the result is tart and the texture is smooth and silky...." Read more
Customers are mixed about the temperature control of the ice cream maker. Some mention that it perfectly maintains the proper consistent temperature for as long as they want to process it, while others say that it's not truly temperature controlled, there's just a wire resistor that generates a temperature.
"...easily identified as a clear (or colored clear) hard plastic, tolerant to heating, with #7 on the bottom...." Read more
"...What makes this so great it is has both a HIGH and a LOW temp alarm. Which means I can walk away and be distracted while I make my yogurt...." Read more
"...-OK to insert starter- when my digital still read over 120 degrees, TOO HOT...." Read more
"...water and double covered electric Yogourmet yogurt maker keeps the temperature constant by serving as an incubator for the bacteria cultures to..." Read more
Customers are mixed about the value of the ice cream maker. Some mention it's well worth the price, saving them a lot of money, and making excellent yogurt. They also say it'll reduce the amount of plastic used and is much cheaper than buying organic yogurt. However, other customers feel the product is overpriced for what you get.
"...wonder what you were worried about, it's really very easy, and very worth it...." Read more
"...Yogurt Maker despite all the other steps needed is a godsend and fairly cheap...." Read more
"...The price seems high upfront, but when you realize how many batches it can make (80x 2Quart batches... 160 quarts of yogurt) you realize the price..." Read more
"...Less pouring, less waste, way less cleanup, better portion options for recipes and smoothies...." Read more
Customers are mixed about the size of the ice cream maker. Some mention that it takes up little room and cleanup takes seconds, while others say that the inner container fits so tight and far down into the maker that they have to remove the thermometer. Some say that it's a bit too large and unwieldy for them, while still others say the thermos is too small.
"...It is easy to clean, sized to store and takes up minimal counter space...." Read more
"...It was very tight, the lid didn't seal at all and the glass was prone to chipping easily.. I cracked glass into my yogurt the first week and I knew..." Read more
"...and the availability of a half gallon glass jar that fits perfectly into the maker..." Read more
"...It takes up little room and cleanup takes seconds. You will not be sorry if you are looking for something simple to keep a perfect temperature...." Read more
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Top reviews from the United States
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I bought this yogurt maker after trying the Donvier and enjoying the process of making my own yogurt, but wanting larger batches. So very glad I did! I never would have realized the problems with the Donvier unit. First, the Donvier does not reach 110F, as is needed to make the usual yogurts, such as Greek, Bulgarian ("normal" yogurt), and so on. These are thermophilic yogurts, and require incubation at 110F or very close. I made batch after batch, and to get them to set well, I had to incubate for 12 hours or more, but then they were too sour for my taste. I had much better success with the Yogourmet, but attributed to just having gotten better at the method. HOWEVER, when I ordered high quality yogurt cultures from Cultures for Health (not just using a bit of store yogurt or the Yogourmet direct set starter), the detailed instructions made it clear that the incubation MUST be at 110F. I thought nothing of that, and went ahead with my first batch of Bulgarian yogurt in my Donvier, since your initial batch is smaller than usually done in the Yogourmet. It was ruined. Goat milk yogurt and cows milk yogurt. Neither set properly, and both smelled very sour. So I set up both yogurt makers to incubate some water and check the temperature. They ran for 3 hours on the counter, and then I checked the temp. 100F in the Donvier, 110F in the Yogourmet. Tried again an hour later, same result. Luckily, I had followed the CfH directions on their cultures very carefully, and saved half the powdered culture JUST IN CASE. So, SO glad I did. Set up a new batch in my Yogourmet, using two smaller glass jars instead of the large plastic insert so I could do goat and cow yogurts simultaneously. The Yogourmet activated the cultures and set both versions perfectly. I've since made batch after batch of both Bulgarian and Greek yogurts, many with goat milk and many with cow milk, in my Yogourmet with no trouble. The flavor is excellent, and with some practice on incubation times for the different types of milk, the consistency is usually perfect or darn near! (Goat milk is more difficult to get to set thickly, and many people use powdered milk to achieve this, but I do not, since from what I understand, all powdered milks contain oxidized cholesterol. Giving the YoGo extra time on the goats milk seems to work just fine. Bulgarian is still a little thinner for me, but the Greek sets up pretty thickly.)
(The second problem with the Donvier is that the bottles appear to be BPA, which is usually easily identified as a clear (or colored clear) hard plastic, tolerant to heating, with #7 on the bottom. While some still say BPA is safe, I disagree, and nearly all agree that BPA should not be used to heat food, which exactly the purpose in the Donvier Yogurt Maker.)
I will be getting rid of my Donvier and the extra jars. I'm actually online to buy another Yogourmet so I can make large batches of goat and cow yogurts simultaneously. You will enjoy your Yogourmet!
I personally have Crohn's Disease and I am on a lot of heavy medications to keep me healthy and out of the hospital. Even still I do not have good control of my symptoms.
About two months ago I was on an IBD forum and I saw someone mention in passing that they love their SCD yogurt. It was very casual in mid comment for them, but for me.. I never heard of it?!?! This lead me on a quest to buy the book and a couple other cooking books on the diet and google like crazy on the topic.
Early on it seemed like the most complicated part of this whole diet is this homemade yogurt that is fermented for 24 hours to build up massive amounts of probiotics. Some people skip this step and realize the diet alone is not enough. The other steps help and are important, but it is no where near as effective as taking the yogurt too. Most of the amazing effects of this diet come from this yogurt, so it is very important to take.
I decided a few weeks ago to try making SCD yogurt to help reduce my CD symptoms. For those that do not know what SCD is (Specific Carbohydrate Diet), it is a diet that focuses on building up the beneficial bacteria in your intestines and starving out the detrimental bacteria in a attempt to reduce your symptoms and ultimately "IBD remission".
This is the book here on amazon http://www.amazon.com/Breaking-Vicious-Cycle-Intestinal-Through/dp/0969276818
Before this began, I was already a believer in probiotics and my doctor (as well as myself) have seen the positive benefits with IBD patients. However, the results have been all over the place and not super effective in my case.
When I read that the amount of probiotics in SCD yogurt is approximately 50 times stronger than most probiotic supplements, "...you'll get 708 Billion beneficial bacteria and that's about 50 times more than that claimed for a typical 15 billion capsule.", I realized the potency of this yogurt. I have read somewhere that there are a few trillion bacteria in your entire intestines so when you take a small 15 billion beneficial bacteria probiotic pill, it's like throwing a stone into the ocean. While this yogurt makes a much more sizable impact (50 times greater).
That is when the light bulb when on that I have been doing probiotics all wrong up until now.
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*** THE EQUIPMENT ***
Therefore, before I started this diet I wanted to invest the money in a yogurt maker all the other equipment I might need and learn how to make it. I am the type to get very precise with my hobbies :D One does not need to purchase all of this equipment to get started, all they need is the yogurt maker only.
* [Yogourmet Electric Yogurt Maker]
http://www.amazon.com/Yogourmet-104-Electric-Yogurt-Maker/dp/B000N25AGO
I settled on this device for a few of reasons. It has a good SCD track record in the community. They last for years. This model makes 2 quarts of yogurt at a time instead of a lot of other models which makes tiny baby jars which can be finicky to fill and more frequent to make. The downside (to me) was the plastic interior container. I wanted glass instead. I found a couple of replacements online and finally found the best one... read below.
* [Glass Jar Replacement that fits the Yogourmet Machine perfectly!]
(This is not sold on amazon sadly, but google "DigestiveWellness Yogourmet Glass Jar" to find it. Sadly, the first jar I bought was an Anchor Hocking jar on Amazon and while it did fit. It was very tight, the lid didn't seal at all and the glass was prone to chipping easily.. I cracked glass into my yogurt the first week and I knew it was chip sensative.. avoid those jars! This new jar (the digestive wellness one) has a tight fitting flat lid has perfect breathing room around edges for the hot water to flow around and is ideal for this machine. I bought 2 myself.
* [Lutron Lamp Dimmer]
http://www.amazon.com/Lutron-TT-300H-WH-Electronics-Plug-In-Dimmer/dp/B0000BYEF6/ref=cm_cr-mr-title
When you do a lot of homework on this stuff you realize there is literally NO yogurt maker on the market that I have seen that does not fluctuate in temperature. You need to maintain 110 degrees F the entire 24 hour fermentation process. Depending on the internal temperature of your house it can be much hotter than those 110F which is bad. Anything over 110F starts to kill off the good bacteria which is the entire purpose of making it in the first place. This dimmer allows me dial heat up and down depending on the climate. Right now I have it about 1/10 of the way slid down to maintain 110F.
* [ThermoWorks ChefAlarm]
http://www.amazon.com/ThermoWorks-TX-1100-ChefAlarm-Red/dp/B00EHNH3JC/ref=cm_cr-mr-title
I want to first state right away this is very expensive and is not required to do this. Yogourmet comes with a small analog thermometer and you can easily buy nice digital ones for around 20 bucks. You can easily just babysit you pot during the cooking/cooling process with your analog thermo and have no need for this.
However, WOW... this ChefAlarm makes this process EASY! This is one of the best digital cooking thermometers on the market (google around). What makes this so great it is has both a HIGH and a LOW temp alarm. Which means I can walk away and be distracted while I make my yogurt. I set high alarm at 180F and low alarm at 110F. The thermo probe has a nice clip to go on the side of the pot. Not many units have both alarms on market and some of the other units on market that have both alarms can cost much much more.
* [GI Prostart - Yogurt Culture Starter]
http://www.amazon.com/GI-ProHealth-PS-ProStart/dp/B008YX6UGS
There is a lot of Yogurt Starters on the market. You can even use a few over the counter yogurts to start your yogurt. I settled on this one, because I found some positive reviews of people with IBD who used it with success. The price seems high upfront, but when you realize how many batches it can make (80x 2Quart batches... 160 quarts of yogurt) you realize the price is not to bad especially compared to buying store bought starter yogurt. It is important to keep this stuff refrigerated and it also ships refrigerated so shipping can cost around 10 bucks. What is great about this starter is you can make non-dairy yogurts too (like almond milk or soy).
So this is my setup! I took it over the top.. especially for a novice... but I read a lot of forums and a lot of tips and I knew this was something I wanted to dive head first into.
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*** THE RESULTS! ***
I am eating 1 cup of yogurt per morning. My first batch lasts about 6 days. I normally go to the bathroom about 6-15 times per day on average (even with all my medications) with my CD (Crohn's Disease).
Within the first 24 hours of taking this I felt some intestinal aches and pains, but I realized my body is going to have to get used to this powerhouse probiotic.
After the end of day two I realized I had only went to the bathroom 3 times. This was already shocking to me, but I reserved judgment...after all, good day flukes happen with CD.
Day 3 & 4 I went to the bathroom 2-3 times each day only! I instantly saw this was the yogurt working in grand fashion. I noticed I was feeling gassier than I normally do, which I am not a fan of.... but I am a bigger fan of not going number 2 dozens of times a day.
Day 5-6 (My first batch lasts about 6 days.) I started feeling bad... really bad. I went to the bathroom about 15-20 times a day. Day 6 I was sickly feeling.
I decided to call off the yogurt making process for a few days until I recovered. I was confused by the results. How could I do so well and then do so bad?
A few days later I decided to start the process back up again. Same results first 4 days I felt great last 2 days sick as a dog.
At this point I knew that my yogurt must be spoiling in some way by those last 2 days. It smells fine, looks fine, tastes fine... but why else would the last 2 days make me sick? This is a natural yogurt with no sugar or preservatives so I can easily imagine how the yogurt would go bad quickly due to this.
Now at week 3... I am on a 4 day cooking cycle. I keep my yogurt no more than 4 days in the fridge. Since I have switched to this new cycle... viola... NO MORE PROBLEMS!! I don't have those harsh results anymore on day 5-6 now. I do have to make this yogurt more frequently, but it's worth it for quality of life.
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*** COOKING TIPS ***
* The process takes me about 20 minutes start to finish. Then 24 hours of hands free fermenting, followed by 8 hours of cooling in fridge.
* When I boil up to 180F I pull the pot off the burner and let it sit about 2 minutes up around 180F to kill off any bad bacteria before I start the fermentation process.
* To cool my milk/soy/almond milk I fill my sink with cold tap water and place the hot pot into the sink and stir the mix frequently. I also move the water around the sink to keep it cool on the sides of the pot. I can get the temp down to 110F within a couple minutes... this make this step super fast.
* Try not to let the temperature drop to low or the yogurt maker has a hard time getting it back up to 110F.
* At 110F I pull the pot out of the sink and mix in the culture (1/8 teaspoon) thoroughly until its perfectly mixed in. Do not add the culture above 110F or it kills off the bacteria. By the time you are done mixing the temp should be around 106-108F from my experience.
* If you drop way below 100F you may want to gently warm it back up again... just be careful not to go over 110F. If you mix the culture quickly you will not even need to do this though.
* When I first start the process I plug in my yogurt maker so it has time to warm up and I put in 2 cups of hot water (from tap) into the the machine... 2 cups is what is required to work perfectly with the replacement glass I recommend above. By time I am ready to ferment the machine is nice and toasty warm at 110F ready to go.
* I recommend you measure the water temp of the yogurt machine to make sure you are not going over 110F. If you are adjust the light dimmer lower and come back and measure again in an hour or two. Keep doing this until you are dialed in perfectly.
* Once you find the perfect dimmer setting use a marker and make a small dot next to the location of the slider so you can use this as a quick reference for the future. I have noticed once I find my magic dimmer setting it requires very little worrying in future batches, at least until the outdoor season changes again.
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*** IBD CAUTIONS ***
I have spoken to some people who are VERY sensitive to probiotics. As we all know IBD gives us random symptoms to random things... we are not all equal. If you know you are sensitive and get sick from probiotic supplements... I would caution you away from this process since it will only be 50 times stronger. If you know you handle probiotics fine this process may be worth experimenting with. No matter who you are though just be careful when adding new things to your diet.. as always :D
I hope this write up helps some people. Please feel free to chime in and comment about the good/bad results you have had with SCD yogurt, perhaps share your techniques too.
Top reviews from other countries
I keep it in the bin in the water a bit longer, as I like thicker yogurt, but it is a pretty fantastic tool!!
It requires you to boil then cool milk to the specified temperature, but a thermometer is provided.
I'm extremely happy with this product. If you prefer not to use the plastic interior container, you can easily find a large glass cookie jar that you can use instead, and it will work equally well.
The product needs an adaptor.
In the UK the temperature of the Yogourmet raises till 60º. You end up with pudding rather than yogurt.
You will need to get a dimmer to adjust the temperature.
It is shipped through Royal Mail, therefore on top of delivery costs you will have to add £3 for customs + £8 RM handling charges.
If you want to do scd yogurt consider other options!!