Wow, I'd love to eliminate an appliance and use this instead of having a separate slow cooker and yogurt maker. If my current crock pot dies (probably never ) I might replace it with one of these and ditch the yogurt maker.

I haven't even made yogurt in ages. If anyone is curious, there are several old yogurt making threads. Here's one with my recipe. I can't find the other thread I'm thinking of, but NancyLC shared a cool food chemistry link in which someone from one of the big dairies explained why (if you look at my recipe) they hold it at about 180F for 20 minutes or so for a thicker yogurt. The proteins start to change shape and gel together or something like that. It worked well for me - worth the 20 minutes of stirring/removing the pan from the stove briefly/babysitting.