Others say...

"Price gouging? Typo? Yoo Hoo, Amazon..."
This item sold for $8.99 (!!!) right here on Amazon just SIX MONTHS AGO. And now it's $189? Just say no, fellow shoppers. Methinks this seller is a bit too big for their britches.

Hey Amazon, your Clue Phone is ringing. Best answer it before we all grab our pocketbooks and head out to the local thrift stores.

"price v quality"
i bought the salton ym9 yogurt maker over a year ago from amazon for about 12.99, as i recall. amazon is currently (6/29/08)listing it at $189.99. It is a spectacular buy at $12.99. It is a joke or a serious error at $189.99.

"Easy as can be"
Like others, I bought mine here at Amazon. I got it on sale for $15.00 or less, can't remember. Nearly $200? I can't imagine why, unless they include somebody to heat the milk for you.

Face it, there's some work with making yogurt no matter what you do. Heating and cooling the milk is b o r i n g but with this gizmo that's about all you have to do. No making fussy little boxes to "cook" it in, no wondering if the oven is too hot/cold if you cook it in there. Couldn't be easier, makes a lovely product. Follow the directions included, and make sure you have a thermometer! I use a meat thermometer, works fine.

"have used for two years,, bought at 20$"
I love this yougurt maker , but over 100$ for it? I bought mine for 20$ two years ago off amazon with free shipping.

I use Zippy containers for the yougurt, and I take a quart of Nancys yourgurt, put in a plastic ice cube tray , freeze, then have Nancy starter cubes for my yougurt.
very simple, be warned low fat milk often does not have enought fat to make yougurt thick..... i use some 1/2 1/2 and whole milk.
cook on

"Fantastic product"
I read almost every review before I bought this product, and as a result, I really learned how to make great yogurt. I came up with a few ideas on my own and I thought I would share them.
1. I also tossed the plastic container and now use a glass jar with lid. I boil the jar, lid, and any utensils I use. This is just an extra precaution - I want to make sure the right kind of bacteria is present in the yogurt.
2. I have tried almost every kind of plain yogurt on the market as a starter and I find that Stoneyfield Plain Organic works the best. It contains 6 different bacteria.
3. I also add 1/2 cup powdered milk, after the yogurt cools and before I add the starter yogurt.
4. I have tried almost every kind of milk available, whole, 2%, 1%, skim, organic and nonorganic. I have found that 2% organic does this trick. I have tried 2% nonorganic, and it is just a runny mess. If you want to be extra rich and don't care about calories, use whole organic and about 1 cup of heavy cream. Wow.
5. I like my yogurt THICK and so after sitting in the jar in the fridge, I strain it. BUT, I don't use expensive cheesecloth. I buy drainfitter material, found at any local hardware store. You can get of large roll for about $20. It does the same job as cheesecloth. Slip a colander in the sleeve (it is very elastic material), cut off the excess and sit the colander in a large bowl. Pour the yogurt in the colander (on top of the material) and sit the whole thing in the fridge, preferably overnight. The next day, all the liquid will be in the bowl and the remaining yogurt in the colander will be extremely thick.
5. For a super rich, almost dessert-like yogurt, add any thick jam and then whip it with the whip attachment of a hand-held mixer or immersion blender. Do you like Yoplait Whips yogurt? It will be thicker and more lush than that.
Overall, a great buy and it has spoiled me forever. No more supermarket yogurt for me.