Instruction: Analyze the user's review text and determine the overall sentiment expressed, then choose the corresponding sentiment option from the provided list (A: very positive, B: positive, C: neutral, D: negative, E: very negative) based on the identified sentiment.

Input:
Some reviewers point out that we can make yogurt the old-fashioned way. That's no fun! Besides, this way is easier and more reliable, and this particular device manages to skip most (but not all) of the complicated "gadgety" features. (What's with that spoon? It just gets in the way.) You don't need a timer to turn it off when it's done, because at that point you have to be there yourself to put it in the refrigerator.

For the complete set of gadgets, you'll need a thermometer if you plan to heat up the milk beforehand.  (Make it from cold? That spoils the fun!) I found the "CDN IR220-F Hot Beverage & Frothing Thermometer" which covers the temperature range, has a clip to hold it nicely in the pan, and has a simple dial (no fancy electronics needed).

If you want to get it thicker, don't forget the "Cuisipro Donvier Yogurt Cheese Maker." Strain it with cheesecloth or cloth diapers, as some reviewers suggest? Oh, come on, let's do it the American way!

Seriously, the Salton yogurt maker is just about perfect. It keeps things at a steady temperature, which is the hardest part to do at home without this kind of gadget. The rest is up to you. I add powdered milk (powdered goat milk adds a nice extra flavor). I do heat it up ahead of time and I find the most important step is to stir it as it cools so the casein "skin" doesn't form on the surface of the cooling milk. The casein is 80% of the protein in the milk, and if it hasn't separated out, it really improves the texture of the final product.  Enjoy!

Options:
A: very positive
B: positive
C: neutral
D: negative
E: very negative
Answer: A: very positive