My Anova One came yesterday, and I ran right out, to my local restaurant supply house, and bought a 5 gal. covered plastic tub, then a half gallon of milk and a cup of Greek yogurt. I came home and hacked a cutout in the cover, for the heater, and set up the culture, in a 2 quart glass jar, in the tub. After 8 hours of culturing, at 110 degrees F, the yogurt looks and tastes perfect. it’s in the refrigerator now.
I was very pleased, at the rock steady temperature regulation of this device. It is well made and sturdy. Though the three home thermometers I used to monitor the process, varied as much as plus or minus 3 degrees Fahrenheit, from the Anova and from each other, I think I can trust the Anova to be the most accurate. What does Radio Shack know, about temperature measurement, anyway?
This setup works much better than a dedicated yogurt maker or a light bulb in the oven, and it is multipurpose (meat, chicken, fish, veggies, Etc.) I highly recommend it.
Now i have to insulate the tub. I set it on a thick stack of newspapers, to protect the counter top. I’ll have to go to Home Depot, and see what kind of insulation products are available.