Yoghurt maker review - 08/2019

Do you often stand in front of the refrigerated shelf and are not convinced by the boring standard yoghurt varieties? Your dream yoghurt should be reduced in sugar, healthy, of good quality, why not vegan, but also not too expensive? The search has now come to an end, because with your new yoghurt maker you can conjure as many yoghurt variations as you like, but just as well Tzatziki, Ayran, sauces and much more. Let your imagination run wild! And let's be honest - homemade food always tastes better anyway. And it's healthier too.

We have tested 6 yoghurt makers and paid special attention to handling, cleaning and the result. Our test winner is the Rommelsbacher JG 40 yoghurt maker: The device convinces with all useful features, is easy to clean and provides a delicious yoghurt experience. Our favourite with a test score of 10/10!

last modified: 14.10.2019, 12:36
Winner Best price winner
Our winner: Rommelsbacher JG 80 Jona Rommelsbacher JG 40 Yoghurt Maker WMF Kitchen Minis Yoghurt Maker Steba JM 2 Yoghurt Maker Severin JG 3525 yoghurt fix Moulinex YG231E32 Yogurteo Bomann JM 1025 CB Yoghurt Maker

JG 80 Jona

JG 40 Yoghurt Maker

Kitchen Minis Yoghurt Maker

JM 2 Yoghurt Maker

JG 3525 yoghurt fix

YG231E32 Yogurteo

JM 1025 CB Yoghurt Maker

  • Easy to operate
  • A wide range of possibilities
  • Recipe suggestions
  • Lightweight device
  • High-quality workmanship
  • Signal sounds
  • Automatic switch-off
  • Date on lid
  • Overheating protection
  • Time setting
  • Simple operation
  • Practical size
  • Automatic switch-off
  • Signal sounds
  • Markable lids
  • Overheating protection
  • Dishwasher safe glasses
  • Simple operation
  • Large capacity
  • Automatic switch-off
  • Dishwasher safe glasses
  • Timer function
  • Simple operation
  • Automatic switch-off
  • Simple operation
  • Dishwasher safe glasses
  • Timer function
  • Timer function
  • Date on lids
  • Dishwasher safe glasses
  • Simple operation
  • Automatic switch-off
  • Easy to use
  • A lot of plastic
  • Low capacity
  • Milk must be heated before use
  • Milk must be heated before use
  • A lot of plastic
  • No time setting
  • Milk must be heated before use
  • No glasses that can be reordered
  • No automatic switch-off
  • No information on dishwasher resistance

A very high-quality device, which shows no defects or similar. In addition to yoghurt, a variety of other products such as cream cheese, sourdough or chili oil can also be prepared.

Automatic switch-off, signal tones, and time setting facilitate production. Very good result.

All settings integrated. Compact and space-saving.

All features included. However, milk must be heated beforehand, which extends the working process.

All useful functions integrated. Only time exposure: Milk must be heated before use.

Decent quality and has all useful settings. Deficit: No automatic switch-off.

Time setting and automatic switch-off are missing, so you have to accompany the process.

Yoghurt Quality
Scope of delivery Yoghurt maker, 4 yoghurt jars à 125 ml, 2 glass containers 1.2 L, drip tray, mains cable, instructions for use Yoghurt maker, 8 yoghurt jars à 150 ml, instructions for use Yoghurt maker, 3 yoghurt cups à 150 ml, operating instruction Yoghurt maker, 12 yoghurt jars à 210 ml, instructions for use Yoghurt maker, 7 yoghurt jars à 150 ml, instructions for use Yoghurt maker, 7 yoghurt jars à 160 ml, instructions for use Yoghurt maker, 7 yoghurt jars à 160 ml, instructions for use
Additional warranty 2 years from date of purchase 2 years from date of purchase 24 months No information about warranty period, only warranty conditions included 2 years 2 years from date of purchase 2 years from date of purchase
Height 18,5 cm 13 cm 12,5 cm 11,5 cm 11 cm 19 cm 11,5 cm
Width 18 cm 34,5 cm 18 cm 29 cm 22 cm 22 cm 23,5 cm
Depth 16 cm 17,5 cm 8 cm 23, 5 cm 22 cm 24,5 cm 24 cm
Weight 0,9 kg 2,3 kg 6,5 kg incl. yoghurt cups 2,5 kg 1,65 kg 1,2 kg 1,66 kg
Capacity 1200 ml 1200 ml 450 ml 2400 ml 1050 ml 1120 1100 ml
Number of portion glasses 6 8 3 12 7 7 7
Quality impression Very good Very good Very good Good very good Ok Decent
Quality Portion Glasses Good Very good Good, BPA-free, waterproof, unbreakable Good Good Ok Good
Handling Easy Easy Easy Easy Easy Easy Easy
Electric Yes Yes Yes Yes Yes Yes Yes
Time function Yes Yes Yes Yes Yes Yes No
Preparation time Approx. 8 hours 9 hours for yoghurt Whole milk: 10 to 12 hours, semi-skimmed milk: 12 hours, soy milk: 10 to 12 hours, boiled raw milk: 10 hours (times apply to milk at room temperature) 8 hours Warm milk: 5-6 hours, cold milk: 8-12 hours Approx. 8 hours Approx. 8 hours
Cleaning portion glasses Glass containers and yoghurt cups can also be cleaned in the dishwasher. Dishwasher safe, in hot water with detergent Dishwasher safe Hot washing and drying, dishwasher safe Dishwasher safe, in hot water with detergent Hot washing and drying, dishwasher safe Rinsing bath
Test seal: Rommelsbacher JG 80 Jona, Rating 1
read review
Test seal: Rommelsbacher JG 40 Yoghurt Maker, Rating 1.15
read review
Test seal: WMF Kitchen Minis Yoghurt Maker, Rating 1.3
read review
Test seal: Steba JM 2 Yoghurt Maker, Rating 1.7
read review
Test seal: Severin JG 3525 yoghurt fix, Rating 2.35
read review
Test seal: Moulinex YG231E32 Yogurteo, Rating 2.35
read review
Test seal: Bomann JM 1025 CB Yoghurt Maker, Rating 3.35
read review
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*All prices include VAT (if applicable, extra charge for delivery. Check the particular online shop to find information about the availability. Changes of indicated prices since the last update remain reserved.


JG 80 Jona

Test seal: Rommelsbacher JG 80 Jona, Rating excellent

A real eye-catcher Rommelsbacher Jona is very suitable for the production of yoghurt. The quality of the device is high and the glasses are also very stable. The time setting is very practical and facilitates the handling of the yoghurt maker. In addition to the very simple operation, this device also convinces with the fact that besides yoghurt you can also prepare other products such as cream cheese, sourdough or chili oil.

read review

Rommelsbacher - JG 80 Jona

Winner: read review
  • The perfect hygiene of all equipment and ingredients is important, as dairy products react very sensitively.
  • Only use milk and the starter culture during production! Add fruits, flavours or sugar to the finished yoghurt.
  • Longer ripening time means firmer yoghurt and stronger yoghurt taste.
  • A disturbance of the ripening time (e.g. by shacking) can result in the yoghurt not becoming firm.

In the run-up to the test, we defined practical requirements and the following test criteria:

  • Yoghurt quality
  • Handling
  • Cleaning
  • Capacity

In order to be able to evaluate these criteria, we have defined several tests for the yoghurt makers. In these tests, all devices must prepare the maximum possible amount of yoghurt. The devices are set up and prepared according to the manufacturer's specifications. For the preparation of the yoghurt you Need about 1-2 teaspoons of 3.8% yoghurt and about 130-140 ml 3.5% milk. If necessary, heat the milk before use. The yoghurt containers are filled and prepared in the machines for 9 hours. The heat of the yoghurt makers is checked by means of a thermal imaging camera. During the process, user-friendliness and handling are also assessed. Finally, the devices are cleaned by hand or in the dishwasher.

thermal image from yoghurt maker during the test
thermal image from yoghurt maker during the test

In order to eliminate errors and to ensure the load of everyday use, each test takes place in several rounds.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.

Product selection

Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).

The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.

As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.

The general popularity of yoghurt can be traced back to many reasons. Probably the most important reason is the variety of possible uses. For breakfast, it is an interesting alternative to milk in terms of taste for muesli. It can be mixed with fruit, honey or jam. It is an excellent base for salad dressings and rounds off a variety of sauces with its sour note.

With some salt and many fresh herbs, it is an excellent dip for vegetable sticks. And it is particularly suitable for a diet because its cultures stimulate the intestinal flora. In addition, the same applies to yoghurt as to almost all foods: the fresher, the tastier. And yoghurt cannot be enjoyed fresher than directly from a yoghurt maker.

In addition, there are many other reasons why a yoghurt maker is just right for you. But before you get to the yoghurt machine itself, it makes sense to take a closer look at yoghurt as a foodstuff.

One of mankind's oldest techniques is to preserve milk by fermentation. Yoghurt is so old that its origins are still in the dark today. However, it is assumed that it was nomadic peoples who were the first to produce yoghurt. Gradually, this type of milk treatment spread to more and more settled peoples.

Plain yoghurt
The production of yoghurt is a long tradition.

In many regions, such as the Balkans, yoghurt can, therefore, look back on a long tradition. The situation is different in Germany, where yoghurt only began its triumphal march with the emergence of the first health food stores at the beginning of the twentieth century.

In this respect, yoghurt in Germany is a rather young and modern foodstuff. The question remains as to why yoghurt is actually called yoghurt. The term is derived from the Turkish word yogurt, which means "fermented milk".

The perfect hygiene of all equipment and ingredients is important, as dairy products react very sensitively.

To understand how a yoghurt maker works, it is important to understand the process of making yoghurt. Originally it was the case that acidification and coagulation took place by chance and that it was subsequently established that milk as a foodstuff can be preserved in this way. There was still a long way to go before yoghurt was produced.

In addition to the right temperatures, it is also crucial that lactic acid bacteria become active, which ensure that the sugar contained in the milk is converted into lactic acid. The more carefully and gently this is done, the finer the acid produced in this way in the yoghurt. In order not to leave anything to chance here, yoghurt cultures are added to the milk before it is heated. For this, simply finished yoghurt is used.

The degree of heat depends on which type of yoghurt culture is used. The values range from 22 to 45 degrees Celsius. If diversity is important to you and you want to try out different cultures yourself, you should, therefore, make sure when buying the yoghurt maker that it can be adjusted accordingly. The process of converting sugar into lactic acid initiated by yoghurt cultures is called fermentation.

A disturbance of the ripening time (e.g. due to vibrations) can result in the yoghurt not becoming firm.

Then the yoghurt only needs to be cooled down. It is important that no additives are added during fermentation. In order to obtain fruit yoghurt at the end, you should only start mixing after or during cooling.

But how exactly does the production of yoghurt with a yoghurt maker work? Of course, there are differences from model to model. However, the underlying principle is the same for almost every yoghurt maker. This is usually delivered with the matching cups or jars. The procedure is as follows:

First, you heat the milk to a temperature between 35 and 45 degrees (unless you are using yoghurt that contains mesophilic cultures). Then the temperature must be significantly lower.). The type of milk is not important. You can use both fresh milk and UHT milk. What is important is that the milk gets warm but not hot. If the heat is too high, the yoghurt cultures do not develop further. With regard to the added yoghurt, you should also make sure that it has the same proportion of fat as the milk you use. This has a decisive influence on how creamy your later yoghurt becomes.

You should add the yoghurt used as the base when the milk has reached the right temperature and then stir it into the milk with a whisk. In terms of quantities, the recipes that you will find in the operating instructions or on the Internet can vary greatly. However, 150 grams of yoghurt per litre of milk should suffice in any case. The next step is to pour the mixture into the jars. You can pre-heat them in the yoghurt maker. This has the further advantage that the yoghurt maker is already at operating temperature.

Seal the jars with the supplied lids and place them in the yoghurt machine. Then it takes between 8 and 10 hours until the yoghurt is ready. It is important that the yoghurt has developed in peace during this time. You should, therefore, place the yoghurt maker in such a way that there are no shocks. Once fermentation is complete, it is important that you place the glasses in the refrigerator as quickly as possible. When the yoghurt cools down at room temperature, it often becomes much more acidic.

Yoghurt with fruits
Home-made yoghurt with the yoghurt maker can be refined at will.

Pure yoghurt is too sour for many people to eat directly. But simply adding sugar is also rather unimaginative. After all, if you take a closer look at the refrigerated shelf in the supermarket or discount store, there is hardly a type of fruit that does not go well with yoghurt. Thanks to deep-frozen berries and canned fruits, you can mix all kinds of mixes all year round. But it's even nicer not only to make your own yoghurt with the yoghurt machine in summer but also to process it into a real treat with fruit from your own garden.

You can also make different types of yoghurt with your yoghurt machine. A particularly popular variant is Greek yoghurt. This has a particularly high fat content. Accordingly, you first mix 900 ml whole milk (no skim milk!) with 100 ml cream. After you have heated this mixture to 37 degrees Celsius, mix in 150 grams of Greek yoghurt. It is important that the temperature of the mixture is not higher than 42 degrees Celsius, otherwise, the yoghurt cultures will die.

Longer maturing time means firmer yogurt and stronger yogurt taste.

As with other yoghurts, fill the mixture into glasses and place them in the yoghurt maker for 10 hours. If you want to make real Greek yoghurt, it is important to drain the whey for several hours afterwards. This is the only way to achieve a firmer consistency. But it also tastes very good without this intermediate step. Finally, the yoghurt is put into the freezer for several hours before you can serve it with walnuts and honey.

However, yoghurt is not only something for the sweet kitchen. Even savoury dishes often only get the real kick out of yoghurt. This is especially true for foreign cuisine. Indian dishes, for example, often harmonise perfectly with yoghurt and mint. But also the domestic kitchen wins in many respects if yogurt comes into play.

Yoghurt in a savoury way
Yoghurt can also be used in savoury dishes.

Heavy sauces, such as a remoulade sauce, are not only considerably lighter when yoghurt is added, they also get a special taste kick from the acidity of the yoghurt. The same applies to a variety of dips based on mayonnaise or sour cream. Especially the taste of fresh herbs is rounded off by an intensive yoghurt note in an excellent way. The same applies to a large number of classic salad dressings.

Having your own yoghurt maker makes sense not least because yoghurt is particularly healthy food. Unlike fresh milk, it is also tolerated by many people who suffer from lactose intolerance. However, it is particularly important that even after fermentation the important healthy ingredients of milk such as calcium and protein are still contained in yoghurt.

Yoghurt also contains other important building blocks for a healthy diet, such as vitamins A and D, as well as magnesium. Above all, however, yoghurt has a beneficial effect on digestion. By creating an acidic environment, it helps to keep other bacteria out of the digestive tract and thus significantly improves the intestinal flora.

In addition, intolerances and digestive problems occur much less frequently when sour milk products are consumed than when fresh or UHT milk or foods containing milk are consumed.

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