My yogurt is coming out very thin almost a Kefir consistency, even after adding 10T of powdered milk as the instr. suggest. Any advise?

More and more milk these days is being Ultra-Pasteurized. This heats the milk to much higher temperatures than regular Pasteurization, making it less suitable for culturing with yogurt or cheese starters. Try using whole full-fat milk which has not been Ultra-Pasteurized (it should say on the carton). Also, don't use lactose-free milk, as that does not contain sugars needed for culturing.

What is the base unit and cover made of? Plastic and if so,Do those pieces become heated during the yogurt making process? Are the Jar covers plastic?

It is all plastic except the jars which are glass. The base of course gets warm, hand warm but still. It's supposed to help maintain the yogurt at a slightly elevated temperature to keep the fermentation going. Jar covers are some kind of hard plastic, but the jars are useless. They are too small. There is enough space to fit two empty 32 oz yogurt container on the base and just cover them with a clean kitchen towel instead of using the cover. Works great.

do these jars leak? wondering if I can send them to school in kids backpacks...without yucky mess to clean up later :)

I have packed them for lunch with some occasional leaking. In a kid’s backpack that inevitably gets tossed around, the jars would probably need some reinforcement. I ended up swathing them in a paper towels before packing them for lunch.

Has anyone tried using plant based milk such as coconut or almond with this? Would appreciate any feed back. Thanks greatly!

I've used soy milk several times and it was delicious. Soy milk has a protein content that is similar to cows milk which is why it works best out of all the plant based milks. I've heard if you wanna get nice and solid nut yogurt you have to add some sort of stabilizer like xantan. So it can be done, it just means more (possibly unwanted) additives and more work...

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