Review of Newhai Yogurt Maker Machine 250ml, Multifunctional Greek Yogurt Maker

I purchased the Newhai yogurt maker machine on Amazon on January 24, 2023. Unfortunately, it's no longer available, but I still want to talk about it in case you run across one of them at the thrift store or eBay.

Cons:

• You need to supply your own adapter.  It ONLY works with a 5-volt 2-amp adapter. I happened to have an old Samsung adapter in my junk cord box. If you use any other adapter, it will not turn on.
• If you follow the instructions that came with the manual, you will NOT get yogurt. You will end up with cold milk. The instructions fail to mention that the milk must be first be heated to 180 degrees. This unit doesn't get hot enough to do that for you. Heating the milk is a must. It alters the structure of whey proteins. This modification aids in forming a stable gel during fermentation, resulting in yogurt with a smooth, thick texture. If the milk isn't heated, the yogurt won't firm up.
• If you break the glass container, you're screwed. You can't buy replacements. 

Pros:

• It's completely automatic. There are no timers to set, and you don't have to know how many hours are needed. Simply select Mild Sour or Sour. Sour means a thicker Greek-style yogurt.
• And this is the biggest, absolutely most awesome thing about this maker; when it's finished fermenting, it automatically switches to Cool. Yes, it has a little built-in refrigerator. Only the most expensive yogurt makers do it, if you can find one. That means you're not a slave to the unit to be there to place the container in the fridge. You can turn it on before you go to bed and wake up to homemade yogurt.

My Recipe for Homemade Yogurt:

• Measure the milk by pouring fresh whole milk into the glass container, just shy of the MAX line.
• Pour the milk into a small saucepan and gently heat the milk on the stove. I use a silicone spatula to stir it while it's heating to keep it from scorching and from forming a scum on the bottom of the pan. 
• When the milk warms up a bit, add 1 tablespoon of powdered milk. Keep stirring until it completely dissolves. The powdered milk increases the protein content. It needs to be there during the heating process so the heat can restructure the proteins.  
• Heat the milk to 180 degrees. After doing this a few times, you'll recognize how the milk starts to form fine foam around the edges right about the time it reaches 180. I no longer use a thermometer when I heat the milk. You'll also notice the milk starts to smell different. It has a pleasant warm ice cream smell.
• After it reaches 180 degrees, I pour it into a glass measuring cup, then put that cup into an ice batch to cool it down to about 110 degrees. For that I do use the thermometer. When it reaches 110, remove it from the ice bath.
• Adding the starter.  I stopped experimenting with powdered commercial starters because I got tired of wasting milk.  Instead, I use yogurt to make yogurt.  Remove about a 1/4 cup of milk and put it in a small, clean prep bowl. Add about heaping teaspoon of plain unflavored yogurt like Fage or Chobani to that 1/4 cup of milk. Or, if you have some of your own homemade yogurt, use that.  This is what contains the good bacteria that will ferment your yogurt. Without the right bacteria, the milk will not properly ferment. Mix that up until smooth, then add it back to the rest of the milk and stir well to incorporate.
• Pour the milk into the glass yogurt container, then place the lid onto the jar. 
• Place the glass jar into the yogurt maker.
• Plug the unit into the electrical outlet and set it to Sour. 
• The unit will automatically control the temperature at a constant 107 degrees for about 9 hours at the Sour setting. During that time, the milk will go through a fermentation process.
• Then it automatically switches to 41 degrees to cool it.  
• It needs to cool for 3 hours.  You can keep it in the yogurt maker during the cooling process, or remove the glass container and put it in the fridge.

When the yogurt is finished, you'll notice some liquid in the jar. That's whey. You can either mix it back into the yogurt, or drain it off. I drain it off.

What Whey Contains:

Water: The majority of whey is water, which is removed during the straining process to create thicker yogurt like Greek yogurt.

Proteins: Whey contains proteins, particularly whey proteins like lactoglobulin and lactalbumin. While casein proteins form the bulk of the yogurt’s solid structure, whey proteins remain in the liquid.

Lactose: Whey contains lactose, the natural sugar in milk. Removing whey can reduce the overall lactose content in strained yogurt, making it easier to digest for people who are lactose intolerant.

Vitamins and Minerals: Whey is rich in water-soluble vitamins such as B vitamins (B2, B12), and minerals like calcium, phosphorus, and potassium. These nutrients contribute to the nutritional value of yogurt.

Lactic Acid and Live Cultures: Depending on how the yogurt is strained, some live bacteria (probiotics) and lactic acid can also be present in the whey.