Jang Min-ho's Pick!

Meet the Roichen Yogurt Maker now!

Easy Yogurt at Home

Plain, Greek yogurt, and even ricotta cheese

Roichen Yogurt Maker

• Non-heated yogurt production
• Natural fermentation via intermediate steaming
• Design
• Safe to use

Fresh Probiotic Yogurt! Make it yourself now

Easy Usage

1. Put starter in milk
2. Pour hot water
3. Our family sleeps
4. Healthy yogurt is completed

Why is it good to make and eat yogurt yourself?

1. Enjoy pure yogurt without synthetic additives. (Recommended for children's snacks and entire family breakfast)
2. Can reduce excessive sugar intake that hinders dieting and blood sugar control.
3. You can get a full dose of calcium and probiotics at once.
4. You can consume microbially fresh and healthy food.

Check Points

Discover the check points of Roichen Yogurt Maker

1. Yogurt maker design that no one can imitate

Double cover and high-quality insulation material maintain the temperature for a long time

2. Homemade yogurt completed in 8 hours

Maintains optimal temperature for fresh probiotic natural fermentation

3. Safe material to use

Using safe materials (food-grade materials)

Recipe Ideas

Enjoy delicious moments with Roichen yogurt & cheese maker

Yogurt Smoothie

Cream Cheese

Caprese & Yogurt Cereal

Fruit Yogurt

Healthy Yogurt without Synthetic Additives

• No concerns of synthetic coloring or preservative additives in milk, so you can use it safely to make healthy yogurt.
• Use starter yogurt and milk for more delicious and fresh yogurt.

Electric-Free Natural Fermentation by Intermediate Steam Circulation

• Roichen yogurt maker uses heating sheets, so there is no electric noise or discomfort.
• Natural fermentation method without fans or air circulation, producing healthy yogurt without waste.

Practical and Sensible Design for Your Kitchen

The sleek design fits any kitchen style well. It has a compact size and can be displayed in small spaces.

Fermentation Container That Maintains Probiotics Well

Thick fermentation container retains intermediate steam heat from bottom to top. Heat is evenly transmitted, activating the probiotics effectively.

How to Use

1. Put starter or drinking yogurt into the fermentation container.
2. Pour in 900ml of regular milk.
3. Stir well with starter or drinking yogurt and milk.
4. Pour hot water up to the snow line inside the outer container.
5. Put the fermentation container lid on and place it inside the main body.
6. Cover the main body lid and wait 8–10 hours for the yogurt to be completed.

Fresh taste and full of deliciousness with soft plain yogurt texture. Please ferment for 8 hours. (Store in the refrigerator over 2 hours to stabilize.)

How to Make Greek Yogurt

1. Pour handmade yogurt into the cheese fermentation container all at once.
2. Make the yogurt level flat.
3. Place the strainer lid on and pour cold water to the MAX line.
4. Close the fermentation container lid and refrigerate for 24 hours to complete the cheese.

If you want to make thick real Greek yogurt, refrigerate and ripen for 24 hours.

If you want even thicker Greek yogurt, refrigerate and ripen for 30 hours.

The whey is removed leaving healthy protein and beneficial probiotics, completing thick Greek yogurt like cream cheese.

How to Make Ricotta Cheese

1. Put 50 ml lemon juice and 900 ml whole milk into the fermentation container and stir well.
2. Pour hot water into the main body up to the snow line then close the lid.
3. Wait for 6 hours until the milk coagulates and whey separates.
4. Pour the coagulated milk into the cheese fermentation container.
5. Pour cold water in the strainer container up to MAX line.
6. Close the fermentation container lid and refrigerate for 6 hours to complete ricotta cheese.

Soft and delightful ricotta cheese

Tips for Making Delicious Yogurt!

1. Is there a better way to ferment yogurt? Refrigerate milk and starter well in advance to maintain the right temperature.
2. The winter is cold indoors! Keep starter and milk warm indoors.
3. Sometimes yogurt is lumpy! It means active fermentation, so it’s normal.
4. If yellowish water forms on yogurt, it's whey; stir it back in gently.
5. Use fresh milk for best quality yogurt.
6. Use yogurt starter for fermentation.
7. You can re-ferment leftover yogurt by adding 1/7 to 1/10 of new milk and starter.

Homemade yogurt completed in 8 hours

Roichen Yogurt & Cheese Maker Colors

01 Milky White

Yogurt Maker / Cheese Maker

02 Mint Gray

Yogurt Maker / Cheese Maker

03 Strawberry Pink

Yogurt Maker / Cheese Maker

Product Details

Yogurt Maker

• Material: PP, Silicone, Stainless Steel
• Size: Approximately 27 x 8 x 15.5 cm
• Weight: Approximately 1.2 kg
• Temperature range: 30°C to 110°C

Cheese Maker

• Material: PP, Silicone, Stainless Steel
• Size: Approximately 12.5 x 12.5 x 9 cm
• Temperature range: 30°C to 110°C

Q&A

1. Can I sanitize the fermentation container with hot water? Yes, boil water over 100°C or use sterilizing tablets.
2. Will the yogurt ferment well? Yes, using milk and starter correctly will always ferment well.
3. How much homemade yogurt can I consume? About 250ml to 500ml daily is recommended.
4. Can I use store-bought yogurt as a starter? Yes, use plain yogurt with live cultures.
5. Can I use purified water instead of tap water? Yes, purified or filtered water is preferred to avoid contamination.

Precautions

1. Clean the yogurt maker well before use to avoid mold or contamination.
2. Pour hot water into the yogurt maker carefully to prevent burns.
3. Keep out of reach of children to prevent accidents.
4. Do not use microwave or direct heat for sterilization.
5. Do not shake or move the container during fermentation to avoid disruption.

Food Hygiene Law Compliance Product Label

Contents: Yogurt Maker & Cheese Maker

Material and Usage Instructions Included