Lakeland Multi Yogurt and Soft Cheese Maker

Lakeland Multi Yogurt and Soft Cheese Maker

star star star star star_border ( 187 reviews )

Lakeland Multi Yogurt and Soft Cheese Maker

star star star star star_border ( 187 reviews )


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event We are expecting delivery of this product on 29 Apr 2024 and it will be despatched as soon as it comes into stock.

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  • done Standard
    3 - 5 working days -  £3.95
  • done Express
    Next working day -  £6.95

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Product Features

  • Delicious home-made yoghurt in 8 hours
  • Compact and easy to use
  • Makes plain or Greek-style yogurt and soft cheese
  • 2 containers, strainer and recipes included
  • Lakeland 3 year guarantee included
View full product description

Lakeland Multi Yogurt and Soft Cheese Maker

Product number: 31794

Almost everyone loves a spoonful or three of tasty yogurt, and with Lakeland’s multi yogurt and soft cheese maker, it’s easy to whip up batch after batch of your fresh, creamy and nutritious favourites for your family at home.

Ready in 8 Hours

Thick, creamy yogurt, in whatever flavour you fancy, in as little as 8 hours…what’s not to like?

Easy to Use

It couldn’t be simpler to make your own – just a small portion of plain natural yogurt stirred into warm milk in one of the two included containers begins the magical transformation.

An easy-to-read digital screen allows you to set the time and temperature (between 1-99 hours and 25-65°C) for whatever you’re making and then your work is done until it’s time to pick up your spoon and tuck into your treat.

Make Your Favourite Yogurt

This compact electric yogurt maker can produce up to 1.65 litres of plain yogurt or 1 litre of Greek-style yogurt. If you’re a fan of thicker, tangier Greek yogurt, just strain your plain yogurt to take away the whey – it’ll take a bit longer but trust us, the wait will be worth it.

Make Soft Cheese

You can also make soft, creamy, ricotta-style cheese, just by following the simple recipe in the instruction booklet. We think it’s delicious spread on bagels with smoked salmon or on chive-topped crackers – and you can add your herbs to customise it to suit your favourite serving ideas.


If you like your yogurt extra creamy and indulgent then use whole milk, but if you prefer it lighter or are watching your waistline, semi-skimmed and skimmed milk will also produce delicious results, while still giving you the benefit of all that calcium richness and gut-friendly bacteria.

On its own, spooned onto your cereal, made into herby dips or flavoured-up with fruit, honey or nuts – even added to dressings or smoothies – your versatile home-made natural yogurt will contain no artificial sweeteners, additives or preservatives and will be so delicious, you’ll never go back to shop-bought.

Accessories Included:

  • 1.8 litre container with a working capacity of 1.6 litres
  • 1.6 litre container with a working capacity of 1.5 litres

Strainer for draining the whey when making thicker Greek-style yogurt or soft cheese

We’ve also included some recipes with the BPA-free machine to give you some extra inspiration.

Product dimensions

1.8 and 1.6 litre containers. 15.5 x 18 x 24cm H. 750g. Flex 120cm. 25W.

Useful documents

Recycle your electricals

Lakeland has joined a scheme whereby customer can take their unwanted electricals to recycling points set up around the country. Visit to find your nearest recycling point.

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Order under £60.00 - £3.95
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Customer rating: 4
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"Poor temperature control"

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The yoghurt made using this came out very thin, regardless of the temperature and duration I set it for. I tested the temperature with a thermometer and it turns out that, despite setting it at 42 degrees, it was heating the yoghurt to 50 degrees. Tried setting the temperature lower but same result. I should have stuck with making yoghurt in a pot left in the heating cupboard overnight. 2 stars rather than 1 because the sieve is useful.

support_agent A note from the team

You could try increasing the fat content / use whole milk. The yogurt is also likely to thicken after a few hours in the fridge.

"Rewrite the instructions!"

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This review is for an older version of this product

Only tried this twice so far, and have little to complain about the actual unit, or the resulting yoghurt. However, for what is essentially a simple process, with an uncomplicated machine, the instructions are extraordinarily poor. It is not clear which "container" to pour the scalded milk into, or put into the machine, or strain it into, or what. The blue one? Or the white one? There needs to be a simple laid out set of steps, with clear naming of parts so they can be referred to consistently and clearly.

support_agent A note from the team

We'll pass your feedback onto our buying team Please note you can use either the blue or white container depending on how much yoghurt you want to make

"First attempt was promising and the yoghurt was lovely!"

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This is our second one, we brought the first from Amazon (Lakeland) and had three attempts, the first was ok this was for Greek yoghurt but the second two attempts for normal milk were awful and we had to throw the ingredients away. We have replaced the machine now, with the same model & the first attempt was good with semi skimmed & 2 tbsp. of milk powder. I shall try again with no milk powder and non dairy and see how we get on. I wish the instructions were clearer and I really wish there was some clarity about using non diary. Perhaps you could produce some on line?

support_agent A note from the team

Thanks for your feedback, we've passed your suggestion onto our buying team


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I use this every day. Simple to use, set it to run overnight and again first thing in the morning. It would be good to be able to buy more containers and sieve though

"brilliant yogurt maker"

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Great for yogurt I use the 'Greek' yogurt method in the instructions, follow carefully. I use UHT full fat milk so I don't have to scald the milk first and then a live yogurt bought from supermarket as starter. If you make the soft cheese recipe go online and see the YouTube video as the instruction book misses out the heating of the milk to 42 degrees, as you would do for yogurt. The cheese is knockout if you do it the correct way, like 'fromage blanc' or ricotta.

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