I have a large deep pot that I use for my Sous Vide cooking. I have found that it will hold 4 quart-size bottles along with the Anova. I preheat 2% milk in a pyrex container to 180 degrees (F) in the microwave (6 cups takes about 12 minutes), then cool to 115 degrees in) a sink of cold tap water. Then I add a 6 oz container of plain live yogurt culture (for the 1st batch, after which you can use the whey to start the subsequent batches). I pour the milk into clean quart jars, and put the lids on loosely. I set the Anova to 110 degrees F, with enough water to come to the level of the milk in the jars. I set the timer for 6 hours, and then enjoy the most delicious yogurt imaginable. I pour the yogurt into a greek yogurt maker which has a fine screen to allow the liquid (whey) to drain out the bottom and thicken the yogurt for 6-8 hours in the refrigerator. I use the whey (1/2 cup per 6 cups milk) to start the next batch. In this manner, I can make up to a gallon of yogurt at a time, and it comes out creamy, smooth and delicious. Another great use for the Anova!