Duronic
YU 2350 Yogurt Maker — 7 Jars
- ✓ Seven individual 200ml jars — a full week’s supply per batch
- ✓ Plug-and-go — no temperature monitoring or timers
- ✓ Transparent lid, on/off switch, 15W
- ✓ Reuse culture from batch to batch — ongoing cost is just the milk
- ✓ ~£1.75 per litre of milk for seven portions vs £4+ per commercial pot
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Why We Recommend It
Homemade yogurt is a core element of the Akkermansia protocol on this site, and the reason is simple: commercial yogurt is inconsistent. Live culture counts decline significantly with shelf age, many products contain thickeners and stabilisers absent from a simple milk fermentation, and you have no visibility on what you are actually getting.
Making yogurt at home from full-fat milk and a quality starter produces a consistently higher live count, and because you reuse a spoonful from each batch as the starter for the next, the ongoing cost drops to essentially just the milk. At approximately £1.75 per litre for seven 200ml portions, the savings against supermarket equivalent yogurt are significant — this machine pays for itself within three to four weeks of regular use.
The Duronic YM2 is the machine used in the Akkermansia.ie protocol. Plug-and-go with no temperature monitoring required — warm the milk, add starter, fill the jars, switch on, leave overnight. In the morning you have seven fresh jars.
Commercial yogurt labels often carry claims like "contains more than one billion live microorganisms." That number is measured at the point of manufacture — not at the point of consumption. By the time a commercial yogurt reaches a consumer, a realistic timeline looks something like this: several days for testing and packaging after fermentation, distribution to a regional depot, delivery to the supermarket, time on the shelf, then time in someone's fridge before the pot is finished. That can easily be three to four weeks from manufacture — and lactic acid bacteria counts decline continuously in the fridge as the yogurt acidifies its own environment beyond the optimal pH for the cultures.
Studies on commercial yogurts have found viable counts can drop by 10x to 100x between manufacture and end of shelf life. The billion organisms on the label may be accurate on the day it was made. It says nothing about what survives to your colon three weeks later.
| Factor | Commercial yogurt | Homemade yogurt |
|---|---|---|
| Live culture count at consumption | Variable — count claimed at manufacture, not at point of eating. Declines significantly over shelf life | Peak at 2–3 days post-fermentation. Consume within 5–6 days for best viable count |
| Time from fermentation to consumption | Typically 2–4 weeks (manufacture → depot → shelf → home fridge) | Hours to days — you control the timeline entirely |
| Strains declared on label | Rarely — most say "live cultures" without naming strains | Yes — you know exactly what you cultured from your starter |
| Additives | Often contains thickeners, stabilisers, modified starch — particularly in low-fat varieties | Milk and starter only — nothing else |
| Cost per portion | £2–4+ per 150–200g pot for a quality product | ~£0.25 per 200ml jar (£1.75 per litre, seven jars per batch) |
| Delivery reliability | Inconsistent — depends on age, storage temperature in transit, and how the consumer eats it | Consistent — fresh culture, known strains, eaten as part of a buffered meal |
The delivery advantage of homemade yogurt is not just about cost — it is about knowing what you are actually consuming and when the culture was made.
A similar yogurt maker appears to be available on Temu at a significantly lower price. We can only vouch for the Amazon version — it is the machine we use and can confirm works as described. If budget is a consideration and you are comfortable with Temu sourcing, it may be worth checking. We cannot verify the quality or equivalence of the Temu listing.
How to Make Yogurt
The process is straightforward and takes about ten minutes of active time, then overnight hands-off fermentation.
- Heat 1 litre of full-fat milk to approximately 40–45°C — warm to the touch but not hot. If you go above 50°C you will kill the starter culture.
- Stir in one heaped tablespoon of your starter culture (either a commercial starter or a spoonful from your previous batch).
- Pour into the seven jars and place them in the machine without lids.
- Place the large transparent lid on the machine and switch on.
- Leave for 8–12 hours. Longer fermentation produces a thicker, more tart yogurt.
- Refrigerate. Reserve one jar (or a spoonful from each) as the starter for the next batch.
For Greek-style yogurt: Strain the finished yogurt through a muslin cloth or a fine sieve in the fridge for 2–4 hours to remove the whey. The result is the thick, high-protein yogurt used in the Akkermansia Bowl recipe.
Culture tip: The culture replicates with each batch. Over time it adapts to your milk and your environment and typically becomes more consistent and robust. Most people find the fifth or sixth batch onwards is noticeably better than the first.
Pros & Cons
✓ What’s Good
- Pays for itself quickly — £1.75/litre for seven portions vs £4+ per commercial pot. Most buyers recoup the cost within 3–4 weeks
- No ongoing cost beyond milk — reuse culture batch to batch indefinitely
- Higher live culture count — fresh homemade yogurt consistently delivers more viable bacteria than aged commercial product
- No additives — just milk and starter. No thickeners, stabilisers, or sugars
- Eight pots — a full week's supply from one overnight batch
- Simple operation — no settings, no monitoring, no skill required
⚠ Worth Knowing
- Requires overnight planning — you need to remember to set it up the night before. Not as convenient as opening a supermarket pot
- Price has increased — available for significantly less previously. The current Amazon.co.uk price is £26.13; a similar machine may be available on Temu for less (unverified)
- Two product images only — limited visual information on the listing compared to more established products
- No built-in timer — you set it manually and switch off in the morning. Not a problem in practice but worth noting
Product Specifications
- BrandDuronic
- ModelYU 2350
- Jars7 × 200ml
- Power15W
- ControlsOn/Off switch only
- LidTransparent
- Fermentation time8–12 hours (overnight)
- Cost per batch~£1.75 (1 litre full-fat milk)
- Portions per batch7 × 200ml
- Rating4.5 / 5 (601 reviews, Amazon.co.uk)
- Price£26.13 on Amazon.co.uk
- Where to buyAmazon.co.uk (verified) / Temu (unverified alternative)
Frequently Asked Questions
For live culture count, yes — in most cases. Commercial yogurt live culture counts decline significantly with shelf age, and many products contain thickeners and stabilisers not present in a simple milk fermentation. Homemade yogurt made from full-fat milk and a quality starter consistently delivers more viable bacteria per serving. The ongoing cost is also significantly lower — approximately £1.75 per litre for seven 200ml portions.
Warm milk to around 40–45°C, stir in a starter culture, pour into the seven jars, place in the machine, and switch on. The machine maintains a consistent low temperature overnight — 8 to 12 hours — while the culture ferments the milk. No monitoring required. In the morning you have seven fresh jars of yogurt. A spoonful from one jar is kept back as the starter for the next batch.
For the first batch, use either a commercial yogurt starter (available online) or a pot of good quality plain live-culture yogurt from a supermarket — one with Lactobacillus bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus declared on the label. For every subsequent batch, use a spoonful from the previous one. See our recommended products page for starter culture options.
The Duronic YM2 is well reviewed at 601 ratings and is currently available at a strong price point on Amazon.co.uk. It is the machine we recommend for UK buyers.
