How to make perfect yogurmet yogurt

[Guest guest]

I have used the yogurmet with a dimmer switch with great results for many months now.I have a dimmer switch that I played with on the first batch and found a setting that kept the yogurt at about 106 f degrees.  When I found the right setting, I taped over the switch to keep it at that setting. My Method:When I fill the yogurmet with water to the mark at the bottom, I use warm to moderately hot water to start. I heat the half n' half to 209 degrees- about 25-30 minutes on medium heat.  I cool the cooking pot in cold water in the sink for 15 minutes and that takes it down to about 115 degrees.I skim the skin off the top with a slotted spoon and then strain the half n' half into the yogurmet container with a wire strainer.I mix one package of the yogurmet starter, (even though the directions call for two packages if you are making a half gallon.  I found out by accident that one package is plenty.)I mix the starter up vigoruously with a few tablespoons of the warm half n' half in a cup, and then mix it into the larger batch with a large spoon.By the time it gets into the yogurt maker it is down to the proper tempurature, and I never have to adjust it after that.I let it go for 24 hours, sometimes a little more. The yogurt comes out perfect every time. Danny Kovacs