Reuter-i Yoghurt Maker - 2L - Reuteri Yoghurt WHITE

The Perfect Yoghurt Maker for Dr William Davis Super Gut Recipes 

Experience the joy of crafting your own probiotic-rich yoghurt at home with the Reuter-i Yoghurt Maker. Designed for precision and versatility, this compact appliance gives you full control over temperature and fermentation time — perfect for making regular yoghurt, coconut yoghurt, Reuteri Yoghurt, SIBO yoghurt, Greek yoghurt, lactose-reduced yoghurt, and kimchi, sauerkraut, natto tempeh, sour cream, cultured butter, cultured buttermilk and even rice wine.

Key Features:

1. Manual Temperature & Time Control – Adjust temperature between 20°C and 55°C and set fermentation time up to 48 hours for optimal results.

2. Digital LED Display – Easy-to-read display for precise monitoring.

3. Transparent Lid and Inner Container – See your fermentation process at a glance.

4. Additional Greek Yoghurt Strainer – Make thicker, creamier Greek yoghurt effortlessly.

5. Compact & Energy-Efficient Design – Ideal for home kitchens with minimal power use (20W).

Specifications:

• Model: RYP-1000

• Voltage: AC 220–240V, 50Hz

• Power: 20W

• Dimensions: 200 × 200 × 225 mm

• BPA-Free     PLASTIC INNER CONTAINER

• Capacity: 2L when completely full (we recommend 1.5 L batches to allow for expansion)

Perfect For:

• Homemade regular yoghurt, Greek yoghurt or Reuteri Yoghurt

• Lactose-free or probiotic yoghurt preparations

• Fermenting natto and other cultured foods like tempeh, kimchi, sauerkraut and rice wine

Certifications:
SAA | TUV | BPA Free

Made in China 

Reuter-i is a Nourishme Organics sub brand

FAQs

Can I adjust the temperature?
Yes — the temperature and time can be manually adjusted

Can I use plant-based milks?
Yes this yoghurt maker will work with coconut milk, oat milk, and other dairy-free bases, though results may vary. UHT full-fat dairy milk produces the most consistent set.

My first batch was runny — is that normal?
For L. reuteri yoghurt, a looser first batch is common. The second batch made using your first as a starter is typically thicker and creamier. UHT milk produces the most reliable set.

How to use the strainer?

There is a separate jar and strain included. Simply pass the prepared yoghurt through the strainer. The whey will collect in the bottom of the jar and the curds will remain in the strainer. This is the basic method for making Greek Yoghurt.

Does the Reuter-i yoghurt maker instantly reach the set point temperature?

No — and the lag is actually central to why these devices work the way they do.

Why it's gradual, not instant

1. Thermal mass of the water – The heater has to warm the entire volume of water surrounding the jar, not just a small element. Water has a high specific heat capacity, so raising its temperature takes time and continuous energy input, even with a decent heating element.
2. Heat has to transfer through multiple layers – Heat moves from the heating element → into the water → through the outer jar wall → into the milk itself. Each of those transfers adds delay. Even once the water bath is at the set point, the milk inside the jar lags behind until it equilibrates with the surrounding water — this can take anywhere from 20 minutes to over an hour, depending on the volume of milk and the jar's thermal conductivity (glass is slower than thin plastic).
3. Starting temperature matters a lot – If you start with cold milk straight from the fridge (around 4°C) and are aiming for a reuteri ferment at ~37°C, that's over 30°C of temperature rise to achieve before the clock on your "36-hour ferment" should really start counting. Some people pre-warm their milk slightly, or scald it first, precisely to shorten this ramp-up period and avoid it eating into the effective fermentation window. Using UHT milk also helps.
4. Thermostat cycling, not one-shot heating – Once near the set point, most units don't hold a perfectly flat line — they cycle the heater on and off to maintain temperature within a narrow band. This produces small oscillations of maybe ±0.5–2°C rather than a razor-flat target, but avoids overshoot and overheating the culture.

Practical implication for reuteri-style ferments

Because the ramp-up can eat a meaningful chunk of time (sometimes 1–2 hours for a full container), and because reuteri strains are already slow-growing, we recommend using UHT room-temperature milk or lightly pre-warmed milk rather than fridge-cold.