Durable and easy to care for. Reliable temperature. Makes great yogurt. Being a European product it is set in liters rather than litres, but I found this was easy to adapt by making a batch of 2 pints (5 out of 8 cans). After eating a few glasses of yogurt, I make another batch for another 2 pints. I use raw goat milk which is heated to 180 degrees and then chilled to 110 when I add the starter. I let it cook for 16 hours instead of 8-12 so it becomes semi-hard after a night in the fridge.
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