Yogurt is a total success.
I can tell such a difference in taste from store bought. It's way more fresh (obviously) and has a great "tang" to it.
I followed this recipe mostly. I did not add any vanilla because I like to use yogurt in place of sour cream sometimes and I used the freeze dried yogurt culture that I pictured above. Also, I only had a 1/2 gallon of milk so I halved the recipe. Just to note, a half gallon of milk takes 10 grams (or 2 packages of the kind I bought) of culture.
I didn't take a picture of the milk in the IP because it looked like milk in the IP lol. Here is the yogurt after the 8 hours in the pot. I put it in my draining bag.
I hung the bag from the faucet for ohhhh, maybe 30-45 mins. Excuse the dirty dishes please.
After hanging the recipe suggests putting the yogurt back in the IP bowl and whisking to break up any lumps.
A half gallon of milk yielded a quart and a half of nice, creamy, thick yogurt.
I saved the whey......dunno what I will do with it.....might go right down the drain, but I'm going to google for ideas. The lady that did the recipe makes muffins I think.....
And, here's what I'm eating as I type. Yogurt with a nice dollop of honey on top. 
Ronnie even likes it and he's not a yogurt fan. He mentioned frozen yogurt....I'll have to figure out how to do that next.
Also, I came back from the laundry room to my two cats next to the bowl.....with yogurt on their whiskers. So, we have two more fans lol.
