My first effort at making yogurt wasn't very satisfying. So I decided to give it a try using a slow cooker. Using low- fat milk made for an excess whey topping. And the slow cooker settings must have been too high. I ended up curdling or scorching the milk. That led me to use my sous vide circulator. Kaboom, so much better. And any excess whey went into my bread baking. I only made a few small jars but they were awfully tasty. I'll be back to make more.