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One thing that might cause it to be too thin is the temperature falling too low, so that the bacteria aren't doing their jobs. So make sure you're holding it at 90-100F for the entire time. Eight hours is plenty for mine, longer than that and it gets more tart than I like. You can also add...

After months of making yogurt in an old cooler, setting timers and reheating the jar of hot water used to keep the temperature up... I figured I had saved enough money not buying pre-made yogurt and sprung for a yogurt maker. This one...

Why not if it's been used to hatch eggs? The yogurt is in sealed jars, nothing can get in... One of the design details for my incubator is that a quart jar must fit inside! I have all the parts, when it cools off again maybe we'll finally put it together. It will probably get used for...

Yes, store bought milk works just fine. I usually use Barber's 2% milk (to me it tastes the same as using whole milk. Adding the powdered milk makes it plenty thick.) I've also used the cheaper store brand milk and really can't tell the difference in the resulting yogurt. The most important...

Perhaps it's here somewhere but I can't find it... is the temp in the 'yogurt incubator' supposed to be 110F? Mine is holding at 96F. I refreshed the jar of boiling water hoping to get it a bit higher, but that's all I can get. (I followed the directions and pre-heated a cooler with boiling...