I have been using this yogurt making for a month. The recipe that works the best for me is the one that comes in the Cuisinart Recipe Booklet on pg 2 "Plain Yogurt Variation #1." I use grass-fed whole milk, Peak dry milk, and have used yogurt starters from the Cultures for Health (Mild & Traditional) and Natural Probiotic Selection (Acidophilus). I think the two Cultures for Health's starters I have tried made the yogurt a little thicker than NPS starter. I ferment for 9-10 hours.