Budget yoghurt makers - are they worth it? AICOK yoghurt maker review

The aicok yoghurt maker is a budget yoghurt maker available for under £30, but will it make yoghurt? I’m testing my new machine today and reviewing the aicok yoghurt maker to see if budget yoghurt makers are worth it?
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[@Mathieu3424]

Absolutely fantastic video !

[@SelfSufficientHub]

Thanks! 😊👍

[@Mathieu3424]

@@SelfSufficientHub you’re welcome. I decided to go for a French brand. A little more expensive though. But your channel is full of tips and tricks to be self sufficient (hence the name of the channel haha). And my goal with my wife is to make more and more stuff ourselves and hopefully move to the countryside hehe

[@SelfSufficientHub]

@@Mathieu3424 fantastic! Good luck to you 😊😊

[@MsMamabo]

We own this machine and it’s great. Very inexpensive to buy and lets us make french style whole milk yogurt. Fantastic. We have a collection of old french glass and ceramic jars that also fit in the machine.

[@SelfSufficientHub]

Thanks! I have only had it a few weeks but it’s already had loads of use and I love it too!

[@vestadorado1768]

Please where can i get the right size replacement

[@lindamcneil711]

The milk should be heated to 180 ish and held for 10 min or so to change the proteins. This is what gives you the gel. Then you cool to around 110 to add your culture. Goat milk is heated to 180 and held for 20 to 30 min then cooled for cultures

[@luisalamonedadominguez8616]

I added 2 tablespoons of powdered milk and I got creamier yogurt. I love this machine.

[@annieann4527]

Great Video. Thank you. Next time heat your milk & yogurt over the stove stirring constantly. Just before it begins to boil. That will help your yogurt thicken.

[@pamelamerfeld7997]

Your supposed to heat the milk first and then cool to 110 and add the cultures and then into the machine

[@braumenheimer9607]

What happens if you go longer than 12 hours?(like 20 or something) Does it get more and more acidic the longer it goes, or does that stop at some point?

[@pamelabrownlee9536]

I have a question for you. I see that you made your yogurt using milk out of the fridge, and you added your starter to that. Cold milk with the cold starter into the yogurt maker? I just wanted to verify that. Also, I have done that and set both the timer and temp settings and let it go all night, for 12 hours. It has a tart yogurt taste to it so I think that it is okay. It was not thick, but thicker than milk. I have put it into the fridge to see if that will help to thicken it up some. I would appreciate any additional help on getting it to thicken up. Do you think heating the milk up would make any difference? And the milk that I used was whole milk purchased at the grocery store. Thank you in advance!

[@pamelabrownlee9536]

Okay! I have to tell you!! Fantastic! I put the yogurt into the fridge to cool off, and wowsers! The yogurt got firmer, thank goodness, and it's just about perfect! I am so pleased to the way it worked out. I am so happy on the outcome. Now I will be making yogurt probably a couple of times a week. I will experiment with low fat milk since this is what my husband picks up in the store when the weekly grocery shopping is done, but I am happy to try it and see how it works out. In any case, I am happy!! Oh, and before I forget, the yogurt machine I got is like the one in the video, and it is one of my anniversary gifts from my husband.

[@Xdc5]

Thanks bro! I love home appliance reviews made by men

[@carlasienna8683]

I am just curious, whT is your blood type, A's, B's, AB is perhaps better suited to dairy instead of Type "O".

[@lt6573]

Us blood types O can do goat milk.

[@bennguyen1313]

Lots of people seem to boil the milk first, but doesn't that kill any (friendly?) bacteria that it may have? Any thoughts on using raw/unpasteurized goat/cow/camel milk? What about adding probiotic food to the milk... like inulin, (potato) resistant-starch? Would that help the cultivation, or is there a downside? I'd like to make yogurt, but with the following strains, (Evivo) Bifidobacterium longum subsp. infantis (EVC001 Actibif, 35624) (Biogaia Gastrus) lactobacillus reuteri (55730) I understand the B. Infantis strain is killed at 106F.. while the Reuteri is 100F max... so assuming you set the yogurt maker for 98F, can the bugs be cultivated together, or do they compete against each other and therefore should be made separately? Finally any thoughts on incubating for 36 hours? What signs should I look for that indicate it's not safe to eat?

[@SelfSufficientHub]

Hi Ben, Sorry but I am not an expert so can’t really comment on most of your questions. We do use raw milk from our goats though and definitely do not pasteurise first

[@purplesheehy]

Are you doing William Davis’s protocol? How did you get on? I have bought this yoghurt maker and am waiting for the bacteria and inulin from Amazon. Any tips?

[@Emmalt1]

I treated myself to a Ninja Foodi last. One of the functions is yoghurt making. Once it has finished I strain it to make it thick like Greek yogurt. I freeze the whey to then make whey caramel at a later date.

[@SelfSufficientHub]

Sounds awesome! I love caramelised whey too!!!

[@Emmalt1]

You introduced me to it 😊

[@SelfSufficientHub]

@@Emmalt1 that makes me even happier!! 😁

[@sdtancock]

Oh thanks the allotment garden, I may try my dehydrator. Great idea x

[@SelfSufficientHub]

Always worth checking the comments imo 👍😊

[@ellyse3385]

Roughly how long does the machine take to heat up? Thanks.

[@Dcffin]

For every 100 ml milk, 5 ml yoghurt is added, so for 1200 ml (100x12 =1200) , 12 times 5 ml of yoghurt shall be added which would be 60 ml of yoghurt. But 140ml of yoghurt is being mentioned. where does the 140ml comes from?. probably i am understanding it wrong .. Please could someone correct me. Thanks. Excellent instructions by the way :)

[@SelfSufficientHub]

Thanks DC. I think I just like to add more than 5% but it’s equally likely I just messed up the maths lol Either way, I think that adding more yoghurt cannot hurt the process. Sorry if that’s not the answer you were hoping for but this was a little while ago and tbh I generally go by eye and don’t measure anything in the kitchen!

[@Daniel-vg7yl]

Pretty sure it shouldn't be that runny. (also, minor point I know - but I would have at least washed the unit and jars before use.) Otherwise an interesting intro to yogurt making.

[@SelfSufficientHub]

Thanks 😊👍

[@theallotmentkitchengarden3694]

I’ve been making yogurt for about a month now, starting with bought yogurt and reusing the resulting yogurt to make the next batch. I make it once a week and so far it seems to work great (I use recycled glass jars in my dehydrator). However, my mom has been making yogurt for years, and she says after a while a fresh culture is needed, and you can’t reculture the same one indefinitely as it will stop working 🤷🏻‍♀️ She uses bought cultures though (those little packets), so perhaps it’s different with those? Though she says that’s her experience with using live youghurt as culture. Would love to hear some opinions on this! Also, my dehydrator only does either 40C or 45C, I usually do 45C as I can also dry herbs at the same time. It works great so I hope it’s not a problem that is not exactly 42C?

[@SelfSufficientHub]

The temperature definately won’t be a problem, 42 is just the perfect temp for the bacteria to multiply so would be a little quicker. WRT culture timelines I’m not sure, I have definitely used the same yoghurt for over 6 months without replacing… I have never milked our goats longer than 9 months before although that may change this year so I will keep you posted. What sort of dehydrator do you use? I can’t imagine how I could do it with mine…

[@theallotmentkitchengarden3694]

@@SelfSufficientHub thanks Carl, that’s great to know re temperature - my dehydrator has removable shelves that slide out, so if I use several short jars at the bottom i can still leave a couple of shelves on top. Best Xmas present ever! Logically it seems to me if recultured regularly then the yogurt shouldn’t run out of steam…like sourdough starter, right? but I’m quite new to this! Mum and I had quite a debate about this and had to agree to disagree! Because she has been doing it for so long, but then she also prefers to use a “fresh” culture (and obviously manufactures of packets would want you to keep buying the packets, so the instructions actually tell you to use fresh ones!) From my research online it seems there are two types of cultures, ones that “run out” after a couple of goes and “heritage” ones that don’t (if recultured at least weekly). But obviously I’ve no idea which ones were used in the live yogurt I started with. So far it’s been recultured three or four times and it’s fine! 🤞

[@SelfSufficientHub]

@@theallotmentkitchengarden3694 I suspect that your thinking would align with my own. The only thing I can think of is that some specific parts of the culture repopulate less than others and these may slowly reduce in content over time. Needing longer than some other bacteria, allowing them enough time to populate in the same number as you had before might require you leaving the yoghurt fermenting too long so the other parts of the culture are too strong? I have no research or evidence to back this up- just thinking from the top of my head.

[@theallotmentkitchengarden3694]

@@SelfSufficientHub let’s find you a yogurt scientist to interview on the podcast!! It would be fascinating!! 🥛🥛🥛

[@SelfSufficientHub]

@@theallotmentkitchengarden3694 great idea!!!!!!!!

[@Cageheart2]

Thank you so much for this!

[@playingwithdata]

I can also appreciate the inclusion of some containers but if you do an update can you mention if you find some "wild jars" that fit the same way. Not only is it handy to be able to do a couple of batches but things obviously get broken/lost. Hopefully those are a fairly standard size. Also, just as an aside, yoghurt makers can be a great help with sourdough and general bread making to get predictable and/or accelerated results - especially in a cold British kitchen in winter!

[@SelfSufficientHub]

Great tip there! I instantly thought CHEESE!! And I have already started looking for extra jars so I can make intermediate batches- will update you with results

[@luliFILMs]

Hi, was the follow up video ever made? Wishes from Germany ✨🌸

[@potdog1000]

made it several time & loving it

[@englady]

I’ve just had this product for a little while, but cannot get it to increase the hours even following the instructions, any help please ?

[@SelfSufficientHub]

Sorry I found mine straight forward to adjust. Might need to contact the shop you bought from?

[@colleenbenjamin4376]

This just happened to me as well.

[@emilypayton2070]

Thank you so so much for this. It really helped me start making. However my yoghurt is always very runny. Like yoghurt flavoured cream. What can I do to thicken it up?

[@SelfSufficientHub]

I tend to let it settle a day or two then pour the top little bit away. Hope that helps 😊👍

[@emilypayton2070]

@@SelfSufficientHub thanks I'll try it.

[@trishtrinitron]

@@SelfSufficientHub Check what the instruction booklet specifies....Generally to achieve solid yogurt at the end that sets well you need to heat the milk to 180F cool it down to 110F (thermometer or finger test), then inoculate it with the starter culture & pour it into the individual containers. Yogurt machines only maintain the incubation temperature at 110F for the duration of the fermentation during which the milk curdles & sets when sufficient lactic acid has been created by the lactobaccili from your inoculum. The yogurt will set more firmly after the containers have been transferred to the fridge for 6h to overnight.

[@SelfSufficientHub]

@@trishtrinitron thanks Trish 😊👍

[@shannonward4393]

Love it Carl. Can't wait to make yoghurt eventually. Love the way you say yoghurt too. Lol 🤣

[@SelfSufficientHub]

Haha! How do you say it?? I bet it’s YO, right? As in “yo homies!” 😂

[@shannonward4393]

@@SelfSufficientHub yes. That's the right way. Lol

[@lesleyparish6828]

I had one of these for Christmas I’m watching a video and making yoghurt at the same time

[@SelfSufficientHub]

Fantastic!!! 😊👍

[@RespectTruth456]

Don’t you need to wash the jars before using them?

[@SelfSufficientHub]

Yea, I did that off camera

[@SelfSufficientHub]

I didn’t think it would make good video

[@silvertongue3003]

Never hat goat milk yoghurt or or goat milk itself, really like to taste some as I’m completely crazy over any dairy products

[@vestadorado1768]

It says not to put the lids on until done just the big cover.

[@SelfSufficientHub]

First time I’ve seen this 🤔

[@vestadorado1768]

@@SelfSufficientHub in the manual on page 04 under Steps it says Place the jars-without the lids- in the yogurt maker. Cover with its clear cover . Also on page 03 under notes. About being careful removing the cover the condensed water in cover doesnt get into the yogurt. and attach the lids to jars and refridgerate.

[@SelfSufficientHub]

@@vestadorado1768 how interesting- that must be a change as it’s not in my manual!

[@carlasienna8683]

DR. Davis' book, SUPERGUT as the resource.

[@vestadorado1768]

How do i get replacement jars for the mcvpower anybody figure it out yet?

[@SelfSufficientHub]

I haven’t! That’s for sure. We broke one and haven’t been able to find purchasable replacements. We just use an old mustard jar. 😊

[@Queen-of-Swords]

I'm another one that is going to go "Yuck. Don't you boil the milk first?" its even more important with raw milk, as any bad bacteria in there is just going to grow like mad in the warmth. Probably a small amount fresh from the cow doesn't really matter when you are drinking it, but in a yoghurt is really undesirable. Plus, its actually better to kill other bacteria, even good ones, as they compete with the Lactobacillus that make the yoghurt. I like to boil the milk, too, as it sets the yoghurt. The science is that it does something to the bonds between the proteins. I like it that way. I got a second set of pots from Poundstretcher, sold as spice jars. Plastic lids, easy to keep clean. Work great. The only real problem with these electric ones is that EVENTUALLY they go wrong. I've just binned one I bought in 2016 because the temperature control went wrong. After 12 hours and still just warm water, I measured what temp it was running at, to find it was running at 60 degrees. Gah. The last batch was weird and kinda stringy. Definitely not the delish yoghurt I'm used to. If you want to get super nerdy at healing your microbiome, you can experiment with making yoghurt from probiotic supplements. I was busy using L Reuteri and am annoyed at spanking 8 tablets of very expensive probiotic as a starter! Oh well, these are very cheap machines now, the replacement cost less than my first unit. Not good for our increasingly disposable society. You (and everyone) will notice that essentially they are all the same, and there is probably just one factory churning them all out, for Lakeland and Homcom to put brand labels on. So, buy the cheapest. They are THE SAME.

[@SelfSufficientHub]

👍😊

[@marinarichardson9113]

Got this machine and was very disappointed. It’s stuck at 8 hours and won’t go up or down. I returned it and the second one had the same problem

[@Mamasan8888]

You cannot use a cold culture to start with, it will come out runny as we have just seen.

[@feltingme]

Thank you so much. You helped me to figure out how to set it to more hours. Youa re right, instructions are not good.

[@SelfSufficientHub]

Very welcome 👍

[@feltingme]

@@SelfSufficientHub Is it still working good for you?

[@SelfSufficientHub]

@@feltingme yes - nonproblems with ours 👍

[@gailrobinson3853]

What a hoot!!

[@sandigarrett7445]

I've had the same problem with this yogurt maker. It's runny.

[@LordJasonKing]

Can you really need to keep using the same jyoghurt?

[@SelfSufficientHub]

Yes you can use it indefinitely 😊

[@learningeveryday1027]

I just purchased this

[@phatcatuk1533]

Can you use almond milk?

[@SelfSufficientHub]

I really don’t know sorry

[@janettagagnon3245]

You don’t boil the milk first?

[@SelfSufficientHub]

No. We don’t pasteurise our milk. We use it unpasteurised in everything.

[@carolehamilton9653]

surprised that you didn't wash the jars first

[@SelfSufficientHub]

I did I just didn’t film it 👍

[@hendrikritsema3018]

Look alike is the Steba JM 3

[@SelfSufficientHub]

Cool thanks

[@Queen-of-Swords]

Mate, they're all the same. Its one factory makes them and Lakeland etc stick their brand label on the bugger and sell for a tenner more than Homcom (etc). 😆

[@RobertSmith-io4nx]

why would you buy yogurt to make yogurt?

[@richardpearson9337]

There is summat cool about it.

[@opdgrow4life]

Lol it does seem silly but that's just to start the batch. Then you just use a scoop of the yogurt you've made to keep batches going you don't have to buy more yogurt every time. You could not use yogurt the first time youd just need to get a specific yogurt culture starter but the yogurt just makes it simpler cause it's already yogurt.

[@sdtancock]

No link in the description 😉

[@sdtancock]

I'm torn between this and my slow cooker method. I heat the milk, add the starter and put it in my slow cooker, just wrapped in a towel overnight and it's done. But I do have to watch it for ages whilst it heats initially 🤔

[@SelfSufficientHub]

Thank you, description now fixed 👍

[@SelfSufficientHub]

I have just got up and dealt with mine in 5 minutes before work and I am really loving it more by the day. The reduced washing up is another bonus. I am absolutely not one for buying gadgets for the sake of it so if you are happy with your method that’s great, but IF you are going to buy one, all I can say is I am super pleased with mine. Let me know what you decide.

[@luthermandrake8806]

i would have cleaned the jars first

[@bumboseat1235]

Sorry but it looks very runny to me, I always boil the milk first.

[@opdgrow4life]

How long do you boil the milk for? And why?

[@kiwigirlNZ]

⁠​⁠@@opdgrow4lifeBoiling isn’t ideal. Milk needs to be gradually heated to approx. 85°c. Some people heat it to 180°c, but there’s no advantage to heating it to such a high temperature. Heating the milk gives the culture room to grow while fermenting. It mildly pasteurises the milk, removes some of the water, and denatures the whey. A.K.A it helps produce a smooth, thick, and creamy yoghurt.

[@opdgrow4life]

​@@kiwigirlNZdid you mean something other than 85 celsius? Because that is 185 ° ferenheit

[@kiwigirlNZ]

@@opdgrow4life Oops, sorry! Yes, both of those temps were meant to be Fahrenheit. I’ve grown up in a metric world, and have moved to an imperial one! 😂

[@eveoff]

Nice video! Unlike you i actually bought one that has a big 1.4L container instead of multiple small ones.

[@SelfSufficientHub]

Thanks Eve! Was that a deliberate choice?

[@eveoff]

@@SelfSufficientHub yes! I follow a mostly 1 meal a day vegan diet so my one meal is gonna be yogurt based if i make one. That's why the one i found the bigger container more practical. I also do not like flavoring too much and like to keep it as natural as possible. So one 1-1.6L batch is perfect for me. Its nice that you did this video because my blender cost a thousand, my dehydrator cost half of it and i was expecting another 200-400€ purchase when i decide to get yogurt maker. The price tag on these blew my mind.

[@SelfSufficientHub]

@@eveoff well thank you- that’s really good to hear 👍