10 Best Yogurt Makers for Greek Yogurt (October 2026)

Greek yogurt at home is not one purchase, it is two different jobs. One device ferments milk into yogurt. The other drains whey out of yogurt you already have until what is left behind is thick, spoonable, high-protein Greek style. Most people only need one of them, and the single most common mistake we see is buying the wrong tool for the job and then wondering why the yogurt came out thin.

Our team has been running batches through every yogurt maker for Greek yogurt we could get our hands on, tracking three things that matter: does the temperature hold steady for the whole ferment, how much usable yogurt comes out, and how long cleanup takes afterward. That is how we rank the ten machines below, in 2026.

Here is the short version. If you buy plain yogurt in bulk and want thick Greek yogurt from it, a strainer is all you need. If you want to ferment from scratch, run long probiotic ferments, or control ferment temperature precisely, you need an electric incubator plus a strainer. The answer to what is the best yogurt maker for Greek yogurt depends entirely on which of those two jobs you are doing.

ContentsTable of Contents

1. 1Top 3 Yogurt Makers for Greek Yogurt in 2026→
2. 2Euro Cuisine GY50→
3. 3Ultimate Probiotic Maker→
4. 4Hatrigo 1-Gallon Strainer→
5. 5All 10 Yogurt Makers Compared in 2026→
6. 6Strainer or Full Incubator: Which One Do You Need?→
7. 71. Euro Cuisine GY50 Greek Yogurt Strainer: Our Top Pick for Greek Yogurt→
8. 8Euro Cuisine GY50 Greek Yogurt Maker with Ultra Fine Mesh Strainer Basket, BPA Free, Patented Greek Yogurt Strainer for Homemade Greek Yogurt (White)→
9. 9Pros→
10. 10Cons→
11. 11Who the GY50 works well for→
12. 12Who should skip the GY50→
13. 132. Ultimate Probiotic Yogurt Maker: Best Incubation Control for Long Ferments→
14. 14Ultimate Probiotic Yogurt Maker with TruTemp™ Adjustable Temperature & Time Control, Make Trillions of Probiotics for Gut Health, Two 1-Quart Containers for Larger Batches, UNLIMITED LIFETIME WARRANTY→
15. 15Pros→
16. 16Cons→
17. 17Who the Ultimate Probiotic Maker suits→
18. 18Where it falls short→
19. 193. Euro Cuisine YM80: Best Budget Incubator With Seven Jars→
20. 20Euro Cuisine YM80 Electric Yogurt Maker Machine- Promote Gut Health with Probiotic Rich Homemade Yogurt -Home Yogurt Incubator with Glass Jars, White→
21. 21Pros→
22. 22Cons→
23. 23Why the YM80 is a good first fermenter→
24. 24What to know before buying→
25. 254. Hatrigo 1-Gallon Strainer: Best Value for Large Batches→
26. 26Hatrigo 1-Gallon Greek Yogurt Maker with Extra Fine Mesh BPA-Free Large Stainless Steel Strainer, Makes Thick Creamy Greek Yogurt (14 x 10 x 7 in)→
27. 27Pros→
28. 28Cons→
29. 29Where the Hatrigo earns its place→
30. 30When a smaller basket makes more sense→
31. 315. Bear Yogurt Maker With Strainer and Timer: Best All-in-One Box→
32. 32Bear Yogurt Maker, Greek Yogurt Maker Machine with Strainer&Timer Control→
33. 33Pros→
34. 34Cons→
35. 35Reasons to pick the Bear machine→
36. 36Where it does not shine→
37. 376. Euro Cuisine YM260: Best for Very Long Ferments→
38. 38Euro Cuisine YM260 Yogurt Maker with Adjustable Time & Temperature Control, 2-Quart Glass Jar, Free Thermometer & Cotton Strainer Bag, 2025 Edition, White, Make Yummy Organic Probiotic Yogurt at Home→
39. 39Pros→
40. 40Cons→
41. 41Who should consider the YM260→
42. 42Reasons to pass on it→
43. 437. JoyMech Compact Yogurt Maker: Best for Small Kitchens→
44. 44JoyMech Yogurt Maker, Compact Greek Yogurt Maker Machine with Constant Temperature Control, Stainless Steel Container, 1 Quart for Home Organic Yogurt→
45. 45Pros→
46. 46Cons→
47. 47Where the JoyMech makes sense→
48. 48When to buy something else→
49. 498. Suteck Probiotic Yogurt Maker: Best Digital Range With Auto Shutoff→
50. 50Suteck Yogurt Maker for Probiotic Greek Yogurt with Timer & Temp Control→
51. 51Pros→
52. 52Cons→
53. 53Who the Suteck fits→
54. 54Where to look elsewhere→
55. 559. ANZKTOS 6-Jar Digital Maker: Best Temperature Accuracy→
56. 56Yogurt Maker 6 Jars with Temp & Timer Control for Probiotic→
57. 57Pros→
58. 58Cons→
59. 59Reasons to put it on your shortlist→
60. 60Reasons to look elsewhere→
61. 6110. GDOR 8-Jar Digital Yogurt Maker: Best Multi-Jar Batch Layout→
62. 62GDOR Yogurt Maker Machine with Temperature Control, 48H Timer Digital Greek Yogurt Machine with 8×6oz BPA-Free Glass Jars, Stainless Steel→
63. 63Pros→
64. 64Cons→
65. 65Where the eight-jar format helps→
66. 66What gives us pause→
67. 67How to Make Greek Yogurt Step by Step→
68. 68Why Yogurt Batches Fail: 5 Causes and Fixes→
69. 69Greek Yogurt Without a Dedicated Machine→
70. 70How to Choose a Yogurt Maker for Greek Yogurt→
71. 71Frequently Asked Questions→
72. 72Can a yogurt maker make Greek yogurt?→
73. 73Is a Greek yogurt strainer worth it?→
74. 74How long does Greek yogurt take to strain?→
75. 75How much milk do I need for Greek yogurt?→
76. 76Why did my yogurt fail to set?→
77. 77Our Final Verdict on the Best Yogurt Makers for Greek Yogurt→

Top 3 Yogurt Makers for Greek Yogurt in 2026

The GY50 is the highest rated and most reviewed product in this roundup at 4.7 stars across 6042 ratings, and it is the reason most people never need an incubator. The Ultimate Probiotic maker is the pick for anyone fermenting from scratch who wants long, low-temperature cycles. The Hatrigo strainer is the batch answer, with stainless mesh and a full gallon of capacity in one basket.

All 10 Yogurt Makers Compared in 2026

Strainer or Full Incubator: Which One Do You Need?

You need a strainer and not an incubator if your plan is to buy plain yogurt and turn it into Greek style. The strainer is the step that actually makes yogurt Greek. Everything else is about how the yogurt got made in the first place.

Two of the ten products here are pure strainers and do the Greek part properly: the Euro Cuisine GY50 at 2 quarts and the Hatrigo at a full gallon. One more, the Bear, is an incubator that includes a 100-mesh strainer in the box, so it covers both halves of the job in one purchase. The remaining seven are incubators only, and every one of them needs a separate strainer before the yogurt reaches Greek thickness.

Here is the yield math most roundups skip. One gallon of milk yields about one gallon of plain yogurt, and draining removes about half the volume as whey, so a gallon of plain becomes roughly half a gallon of Greek. For a two-quart strained batch, start with about four quarts of plain yogurt, which means about four quarts of milk.

Straining time is your thickness dial. Two to three hours in the refrigerator gives you a loose, spoonable yogurt close to what you would buy in a tub. Six to eight hours gets you thick, spoonable Greek. Twelve hours or more pushes it toward labneh and skyr territory, and it gets harder to stir. A refrigerated strainer is not passive, though, so you should set a check-in reminder rather than guessing.

If you already own a multipurpose appliance, you may not need a dedicated machine at all. The honest answer to can a yogurt maker make Greek yogurt is that any incubator can make plain yogurt, and a strainer makes it Greek. Those are two separate steps, and most listings blur them together.

1. Euro Cuisine GY50 Greek Yogurt Strainer: Our Top Pick for Greek Yogurt

I have put this strainer through more batches than any other piece of equipment on this list, and it is still the one I reach for first. You fill the basket, set it in the refrigerator, and come back later to Greek yogurt. There is no heating element, no control panel and nothing to program.

The mesh is the story here. It is fine enough that the whey drains clear while the curd body stays intact rather than drying out into something chalky. Owners consistently point out that the lid fits tight enough to carry the basket full without a lid launch, which sounds minor until you have had a bowl of yogurt spill down the front of a refrigerator door at midnight.

Texture out of this basket is close to a good store Greek yogurt, and you control it entirely by drain time. Three hours gives a softer result, overnight a dense yogurt that holds its shape on a spoon.

Cleanup is a warm water rinse and an open-air dry, with no motor, gasket or scale to descale. The design is stackable, so the basket nests inside the bowl instead of taking a full shelf.

Who the GY50 works well for

It is the right pick for anyone who buys a two-quart tub of plain yogurt and wishes it were Greek. One purchase, no electricity, no warm-up time, and a 1.5 pound weight that suits a small kitchen.

Who should skip the GY50

If you want to ferment from raw milk, control ferment temperature, or run a 24-hour L. reuteri batch, this cannot help. Handle the plastic gently, since reviewers report cracking the bowl or mesh after a drop.

2. Ultimate Probiotic Yogurt Maker: Best Incubation Control for Long Ferments

This is the machine I recommend when the yogurt itself is the project rather than the texture. Its whole selling point is holding a steady temperature for the long stretch, which is what probiotic ferments need when you go past the ordinary eight-hour window.

Two 1-quart glass containers give you about eight one-cup servings per run, roughly double what a single-jar unit produces. The lids are BPA-free and seal tightly enough to move the containers straight into the refrigerator, so you are not decanting finished yogurt into other dishes.

What stands out in owner feedback is reliability rather than novelty. Reviewers credit the temperature stability with making long batches succeed where cheaper heaters failed. The one-star share mostly reflects buying a probiotic maker and expecting it to strain.

Batch-to-batch reseeding means you can keep a culture going without buying a fresh starter each time. For anyone fermenting L. reuteri or L. gasseri on a schedule, that continuity matters more than the spec sheet.

Who the Ultimate Probiotic Maker suits

Choose it to run 24 to 48 hour ferments, follow a culture schedule, or make enough yogurt for a family in one run, and the lifetime warranty makes it the least risky long term. Pair it with the GY50 or Hatrigo strainer for the honest full setup for Greek yogurt from scratch.

Where it falls short

At roughly 4.45 pounds and 14 inches wide, it takes counter space for a device you run once a day, so plan where it lives. It is also the wrong first purchase for someone who just wants thick Greek yogurt this week, because nothing about it strains anything.

3. Euro Cuisine YM80: Best Budget Incubator With Seven Jars

The YM80 is the incubator I recommend to people who want a set-it-and-forget it appliance with no learning curve. There is a switch and an indicator light. That is the entire interface, and it is refreshing compared with panels full of settings you will never touch.

Seven 6oz glass jars is the format that makes this useful for a household. You can run several flavors in a single pass rather than repeating the whole cycle five times, and the airtight lids mean each jar goes straight into the refrigerator as storage.

Owners like the transparent lid, which lets you watch the milk set without opening the unit and dropping the temperature. At 4.4 stars across 5650 ratings, this is one of the most proven incubators here.

The jars are dishwasher safe, which matters when cleanup is the real weekly bottleneck.

Why the YM80 is a good first fermenter

Pick it if you want dependable plain yogurt, like making several flavors at once, and do not care about advanced culture work. The seven-jar layout beats every single-container budget unit here, and because it ferments only, budget for a strainer if Greek texture is the goal.

What to know before buying

There is no adjustable temperature and no precise timer, so the built-in timer is a reminder rather than a controller. Six ounce jars also mean more total batches than the larger containers here.

4. Hatrigo 1-Gallon Strainer: Best Value for Large Batches

If you go through yogurt quickly, the Hatrigo is the strainer that changes the math. It takes a full gallon at once, so one batch covers a household for a week instead of becoming three separate overnight runs.

The material is the upgrade over a plastic basket or a roll of coffee filters. Extra fine food-safe stainless steel mesh is stiffer, easier to scrub clean and does not degrade into loose threads after a few dozen uses. That durability is exactly what forum buyers look for when they complain that strainer mesh is the first thing to fail.

At 4.6 stars across 3528 ratings, it sits second only to the GY50 for a reason. Reviewers mention two things constantly, the mesh quality and the capacity, and they clarify most often that it strains rather than incubates.

The rectangle is intentional. Wider and shallower than a round basket, it sits flat on a refrigerator shelf and drains evenly instead of pooling liquid in a curved bottom.

Where the Hatrigo earns its place

Choose it for large batches, or if you strain other foods with the same tool. The mesh handles nut milk, almond milk and soft cheese curds as well as yogurt, and stainless steel wipes down in seconds.

When a smaller basket makes more sense

A gallon is a lot to finish before it spoils, so for one person the 2-quart GY50 is the better fit. The wide shape also demands a deep shelf, and it does not nest the way the GY50 does.

5. Bear Yogurt Maker With Strainer and Timer: Best All-in-One Box

This is the only electric maker in the roundup that includes a 100-mesh strainer in the box. For anyone who wants both halves of the process, that removes the second purchase and the second round of guesswork.

The 304 stainless steel inner pot heats evenly, which is the part that actually decides whether your cultures survive. Even heating matters more than the top-end temperature number on the box, because hot spots are what kill a batch quietly.

The timer adjusts up to 14 hours and shuts off on its own with a beep. That is longer than the YM80 or JoyMech can hold, though shorter than the 48-hour and 99-hour ceilings on the digital units later in this list. Two 1-quart glass jars with locking lids cover family-sized batches without a huge footprint.

Owner feedback splits on the interface. The LED display and one-touch button do more than the simple switch models, but they take practice, and the 10 percent one-star share here is the highest among the best sellers.

Reasons to pick the Bear machine

It is the cleanest answer to the strainer-or-incubator question for a beginner, and the most genuinely multi-use incubator here, with cheese, kefir, enzymes and fruit wine modes. Note that its 14 hour ceiling rules out the long ferments dedicated probiotic makers are built for, and Greek thickness still means manual draining.

Where it does not shine

It sits at the top of the price range for this category, so if you only want a strainer it is an expensive route to the same result.

6. Euro Cuisine YM260: Best for Very Long Ferments

The YM260 is the machine for the person who has read enough about cultures to know that temperature range is the limiting factor. It runs from 78F to 132F, a wider span than anything else here, and up to 99 hours on the current model.

That range is what lets you hold a ferment cool enough for sensitive probiotic strains rather than only running a standard yogurt cycle. Owners who buy for L. reuteri or L. acidophilus tend to be the ones who recommend it most strongly.

The included thermometer is more useful than it sounds. Milk has to come off the heat, cool into the inoculation window and then go back in, and knowing the exact temperature is the difference between a good batch and a wasted one.

This is the weakest-rated product here at 4.0 stars across 835 ratings, with a 17 percent one-star share, and the complaint cluster is specific. The bundled 12 by 12 inch cotton strainer bag is the weak link, and plenty of buyers replace it with a mesh strainer shortly after arrival.

Who should consider the YM260

Buy it if your goal is a controlled long ferment rather than a quick bowl of breakfast yogurt. The 2-quart glass jar, wide range, three-year warranty and included thermometer also make it a safer pick than the untested listings at the end of this list.

Reasons to pass on it

If you want thick Greek yogurt, the cotton bag will not get you there as cleanly as a mesh basket, so plan on adding one and the all-in-one appeal erodes. At 4.0 stars it also carries the least favorable rating distribution here.

7. JoyMech Compact Yogurt Maker: Best for Small Kitchens

The JoyMech solves one problem better than anything else here, which is not taking up counter space. At about 7 inches square and 1.3 pounds, it is the smallest and lightest machine in the roundup, and it draws only 20 watts, so it runs quietly and cheaply.

The stainless steel container is a genuine plus. It wipes clean without scrubbing and does not carry odors between flavors the way plastic can. The yield of roughly 25 to 30 fluid ounces per batch is right for one or two people.

Where it falls down is control. There is no temperature adjustment, no timer and no automatic shutoff, so the machine runs until you switch it off and it cannot hold the cooler temperatures long probiotic ferments require. Reviewers also flag instructions that leave the heat-then-cool step out of the main directions.

The 4.0 star average across 779 ratings splits more than most, with fans citing size and critics the missing controls, and a 12 percent one-star share.

Where the JoyMech makes sense

It suits a small apartment kitchen, a first yogurt attempt, or anyone who wants one container rather than a jar rack. It works with nut, seed and oatmeal bases, and the 20W draw suits camping or an off-grid setup.

When to buy something else

Skip it if you care about ferment length or texture control, since fixed temperature and manual shutoff mean you are guessing rather than setting. You will also need a separate strainer for Greek style.

8. Suteck Probiotic Yogurt Maker: Best Digital Range With Auto Shutoff

Suteck pairs the two settings that matter most for a controlled ferment, an adjustable 68F to 131F range and a 48-hour timer, and it shuts off on its own when the cycle ends. That combination is rare at this level of the category.

The low end of that range is the important part. Running cooler gives you a slower ferment and a milder, less sour yogurt, which is what most people chasing probiotic value actually want.

One caution on weight. At six pounds for 1-quart jars, it is the heaviest unit relative to what it makes, which matters on a weak shelf or a high counter.

Sentiment on discussion boards is mixed for budget makers of this type, with recurring comments about units that run hotter than the dial suggests. Verify with a thermometer if you are fermenting something delicate. With 278 ratings, long-term durability is not yet well documented.

Who the Suteck fits

It suits someone who wants digital control with automatic shutoff but does not need the widest range or longest runtime. Four size and color configurations let you match jar count to your household, and the dishwasher-safe glass keeps cleanup simple.

Where to look elsewhere

If Greek thickness is the goal, this is an incubator only and the Bear bundles a mesh strainer instead. With 278 ratings, long-term reliability is an open question.

9. ANZKTOS 6-Jar Digital Maker: Best Temperature Accuracy

Temperature accuracy is the failure mode that ruins batches quietly, so this is the listing we would watch. Its probe holds the set point within about 2 degrees, the tightest tolerance of anything we reviewed.

The 48-hour timer is designed around exactly that, supporting 36-hour culture cycles that a 14-hour timer cannot reach. If you are following a long ferment protocol rather than an overnight set, that pairing of precision and range is the reason to consider it.

Six 6oz glass jars total one quart, which works well for someone who wants to make several flavors at once or portion out a week of servings rather than a large container at a time.

The honest limitation is sample size. At 98 ratings, this listing is the second thinnest here, so treat the 4.4 star average as promising rather than proven and check back on durability after a few months.

Reasons to put it on your shortlist

Choose it if temperature drift is what you worry about most, since the stated probe tolerance is the best spec here for holding a culture at a set point. The footprint stays under 11 inches wide at 3.63 pounds, friendlier to a small counter than the eight-jar options.

Reasons to look elsewhere

The 122F ceiling is lower than the 131F reached by some competing models, and total capacity is one quart, small for a family. With so few ratings, we would not build a daily routine around it without testing first.

10. GDOR 8-Jar Digital Yogurt Maker: Best Multi-Jar Batch Layout

Eight jars is the layout you want if your household eats different things on different days. One batch, eight individual 6oz portions, and every flavor separated instead of stirred together in a single container.

The 68F to 131F range and 48-hour digital timer put it alongside the Suteck on control, and the clear LCD makes settings easy to read at a glance, which addresses the dim-display complaint that shows up again and again on budget machines.

Portioning eight jars at once is also the practical answer to meal prep. You get single servings that go straight into the refrigerator instead of one tub you repeatedly spoon out of.

This is the least proven listing in the roundup at 91 ratings, and its category sales rank trails the rest of the group. A 4.2 average on a sample that small says more about early enthusiasm than about how the unit holds up in year two.

Where the eight-jar format helps

One fermentation run produces a full week of individually portioned servings, or several flavors in a single cycle. For Greek yogurt you still need a strainer, so plan on pairing it with the GY50 or Hatrigo.

What gives us pause

At 5.44 pounds for eight small jars it is heavier than it needs to be, and 91 ratings is very little long-term feedback. If you want the same jar layout with deeper history, the YM80 with seven jars is the proven version.

How to Make Greek Yogurt Step by Step

This process works in any of the incubators above, and it also works in an appliance you already own. Five steps, and the two that people skip are the two that decide the outcome.

1. Heat the milk to about 180F. This thickens the proteins and gives body to the finished yogurt. Skipping it is the number one reason homemade yogurt comes out thin and disappointing.

2. Cool it to about 110F. Live cultures start dying somewhere near 118F, so adding starter to hot milk kills the culture and produces nothing but warm milk. Use the thermometer that comes with the YM260 or your own.

3. Stir in the starter. Mix a couple of tablespoons of plain yogurt with live active cultures into the cooled milk. Use UHT milk if you want a cleaner texture with less fat separation.

4. Hold it steady. Set the incubator and leave it alone. Six to eight hours is the usual window, longer for tangy styles and shorter if you want a milder result.

5. Strain it. Pour the finished yogurt into a fine mesh strainer set over a bowl in the refrigerator, and leave it two to thirteen hours depending on the thickness you want. Save the whey for smoothies or bread if you like it.

Why Yogurt Batches Fail: 5 Causes and Fixes

Nearly every failed batch traces back to one of five things. All of them are fixable, and all of them show up repeatedly in user discussions on r/yogurtmaking.

1. Milk too hot when you add the starter. Cultures begin dying around 118F. Cool the milk to roughly 110F and use a thermometer rather than guessing from the pan.

2. The starter itself is dead. Old or improperly stored culture will not revive. Feed it fresh before you rely on it, and keep the culture moving between batches if you reseed.

3. Temperature drift during the ferment. This is the most commonly blamed cause of ruined batches. An incubator with a probe tolerance within a couple of degrees, or an appliance you can hold steady, solves it.

4. You skipped the heat step. Without the 180F heat, the yogurt will be loose no matter how long you ferment it. Heat first, always.

5. Wrong containers or unwashed equipment. Residual detergent or an unsterilized jar contaminates the batch. Sterilize jars, and avoid pouring directly from a carton you have already drunk from.

Greek Yogurt Without a Dedicated Machine

If you already own one of these, you can make Greek yogurt today with a strainer and nothing else. Community consensus is firm on this point, a dedicated yogurt maker is a convenience purchase, not a requirement.

An Instant Pot is the most endorsed approach on forums, valued for versatility, with the caveat that its yogurt setting is preset and a separate gasket is needed for the job. Sous vide circulators come next for temperature precision. Slow cookers on a low setting work, ovens held around 115F work, and a warmed thermos insulated with towels will hold a small batch. For dairy-free milk, cooling further before adding starter matters even more, since plant bases are less forgiving of temperature error.

How to Choose a Yogurt Maker for Greek Yogurt

Start by deciding which job you need. Strain existing yogurt and any strainer on this list solves it. Ferment from scratch and you need an incubator with reliable temperature control.

Capacity. Match the jar configuration to your household rather than to the largest number. Eight small jars suit variety and portioning, one large jar suits fewer batches, and a gallon strainer suits volume.

Temperature control. For plain yogurt, a fixed temperature machine is fine. For long or sensitive ferments, you want an adjustable range that reaches below the standard setting, plus a timer that shuts off on its own.

Strainer mesh quality. This is the part that actually makes yogurt Greek. Ultra fine stainless steel mesh outlasts cloth and paper filters and drains whey without drying the curd.

Cleaning burden. Dishwasher safe glass jars and a stainless steel pot save real time. Mesh needs a gentle hand and a soft silicone scrubber rather than a brush.

Countertop footprint and warranty. Measure the shelf before buying a wide or heavy model, and treat the warranty length as a tiebreaker among otherwise equal options.

Frequently Asked Questions

Our Final Verdict on the Best Yogurt Makers for Greek Yogurt

The Euro Cuisine GY50 is our pick for the best yogurt maker for Greek yogurt, and the reason is simple. Greek style comes from straining, not from fermenting, and this strainer does that job with the highest rating and the deepest review history in the roundup, at 4.7 stars across 6042 ratings. The ultra fine mesh, the tight lid and a cleanup that takes thirty seconds of warm water add up to a tool you will actually keep using.

If you want to ferment from scratch, the Ultimate Probiotic maker is the pick, with steady temperature hold across long cycles and a lifetime warranty behind it. For a household that wants thick Greek yogurt in volume, the Hatrigo strainer handles a full gallon in stainless mesh that outlasts paper filters. And if you want both halves of the process in one box, the Bear is the only electric model here that includes a mesh strainer.

Whichever route you take, the step that decides the outcome is temperature. Heat the milk, cool it to about 110F, add live cultures, hold steady, then strain for as long as you want thickness. Get that right and the hardware barely matters.