40 years ago, I got a Dairy-yo yogurt maker (made in Australia). It consisted of a 1-liter jar and a thermal container to keep the yogurt warm while it cultured. It was perfect. So I spent years trying to find more of them and found one on eBay in Australia about 5 years ago. People hold onto them so they are very hard to find on eBay.Finally, someone has realized that it was the perfect yogurt maker and came out with a new yogurt maker based on the Dairy-yo (interestingly from New Zealand). This one has the improvement of being stainless steel.I had one problem with this new yogurt maker: The lids were so tight I almost wasn't able to get them off the jars. I am now using rings and silicone lids (see picture). I was also not able to put the stainless steel lids back on the jars. They are engineered wrong. I am not reducing my stars for this (I would reduce by 1/2 star if I could) because I had a good/better solution.----------Update: I just bought two more of these yogurt makers and I had the same problem with the lids of the jars - I am totally unable to remove the steel lids from the provided jars. Enough so that I would have sent them back except that I was already planning on trading out the jars for ones I like better. It's too bad they haven't fixed this problem.-------------------I am not following their book either, I have the very best dairy yogurt recipe. And it worked perfectly in this new yogurt maker. By the way, I got two of them because I make 1/2 (and now 1) gallon(s) of yogurt at a time. I supply it to my parents as well as my family.Hint: If you strain your yogurt, freeze the whey in ice cube trays or 1/4-cup containers and use them as your starter. It's much more convenient than trying to save some yogurt for your starter, especially if your yogurt won't work well as a starter (the more fat in the yogurt, the yogurt won't work well as a starter). I freeze the whey every 10 or so batches. It also mixes better with your milk than yogurt as a starter. I used to use yogurt, but I would make it with low-fat milk and then freeze the batch.Great yogurt tools: Hi-Lo thermometer, this one not only tells you when the milk is hot enough, it tells you when it's cooled to the right temperature for culturing. https://www.amazon.com/gp/product/B0000CEWYJ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 CDN DTTC-S Combo Probe Thermometer, Timer & Clock - Silver 1/2-gallon yogurt strainer, this one is plastic, they have a stainless version, but I'm not too worried about plastic unless I am heating the contents. https://www.amazon.com/gp/product/B0091XNL0I/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 Euro Cuisine GY50 Greek Yogurt MakerMy recipe - makes 2 quarts unstrained, 1 quart strained:1/2 gallon whole milk minus 1 cup1 cup heavy cream1/4 cup starterPrepare the yogurt maker as per it's instructions. If using frozen starter, get it out of the freezer now to thaw some.Heat the milk to 185°F. Turn off the heat and let it cool to 135°F. Add the starter, mix until fully melted/combined. Add the cream and mix well.For this maker, empty the hot water from the containers. Fill the jars with the milk mixture. Cover with the lids. Place the jars in the thermal containers. Cover. Set in a quiet place for 16 to 24 hours (you can do a shorter time, but I like mine well cultured).My yogurt was still slightly warm when I took it out of the thermal container, which is comparable to my 40-year-old yogurt makers.I then strain my yogurt for 24 to 48 hours until it is really, really thick. This is a personal preference. It reduces the quantity to about 1 quart. When it's done, I empty the yogurt into a bowl and whisk it until it is smooth (there's usually a cream top that needs to be mixed in).And lastly, about starters: For years, when I needed to freshen my yogurt strain, I would just buy a good, live-culture yogurt in the grocery store. Then they started adding all those other bacteria strains to yogurt and they stopped being good to make new batches of yogurt. I finally had to buy a yogurt starter that said it was renewable/reusable. It's now been at least 10 years on that one batch/strain of yogurt. Since I freeze my whey, I am able to make about 10 batches from each "mother" batch and so my yogurt strain has not weakened through the years. Whey starter will last about six months in the freezer, although mine doesn't last that long because I make so much yogurt on a weekly basis (2 to 3 batches a week) I use it before six months are up.I hope you enjoy this yogurt maker. I sure do!