Nice writeup, good tips. I recently started making my own yoghurt. Here's my bits: I buy the Costco 3-pack of organic whole milk. I'd never get thru that much

Nice writeup, good tips. I recently started making my own yoghurt. Here's my bits: I buy the Costco 3-pack of organic whole milk. I'd never get thru that much milk otherwise. Works out to about the same price as their greek yoghurt, but theirs is low fat and I want the full fat for the extra calories. For my starter, I now use a store bought brand I really like, ellenos.com. I tried a few dry starters. Blech. Though I will now try cheesemaking.com's Thermophilic stuff too (linked in article). I can't figure out an easy, practical way to drain the whey. I don't mind the juice so I've stopped trying. Now I use my Instapot. I bought the wrong model of thermometer. https://www.thermoworks.com/DOT https://www.thermoworks.com/DOT Has a temperature alarm. But it only works for rising temps, no way to alert for cooling temps. Surely someone knows how to hack it. Recommendations please.