Our NEW Yogotherm makes yogurt, kefir, sour cream, and fresh cheeses easily, without electricity. Components are removable, making cleaning no chore, and ABS outer shell lid, low density polyethylene container lid, and expanded polystyrene insulation help maintain uniform temperatures. It’s light, compact, and solid. Simple to use: Heat milk, cool, add culture and incubate in Yogotherm for 6-7 hours, and then refrigerate. Use our Yogotherm cultures for best results. These cultures can also be used without Yogotherm. One yogurt culture comes with each Yogotherm, and reculturable yogurt, kefir and fresh cheese & sour cream cultures are sold separately.