A happy customer using Sacco yoghurt culture 440A – “made the first batch and it worked perfectly – very firm set, in an Easiyo with the water to the bottom of the baffle as you suggested and then I wrapped the whole thing in a towel for extra insulation – and left it over night. The yoghurt is nice, mild. Made another batch tonight with slightly less culture (I used only a little on the end of a knife but it was possibly too much). I’ve always used milk powder to make yoghurt, I find it works well and I use 160g milk powder to a litre of blood temperature water (I’ve never used a thermometer) – its simpler than boiling milk. Possibly sacrilege. Your instructions are excellent by the way.”