Successfully made milk base and coconut yogurt.

Coconut yogurt is damn good, just leave it in a dark shelf covering with a clean cloth for 24 hours.

I did a research and found if use probiotics I can't use a yogurt incubator cause it of the heat can't allowed the probiotic to grow properly. Thus, room temperature is the best.

But if I use yogurt as the base, I find the texture, smell and taste is much more delicate comparing to using probiotic.

Well, actually I make very delicate yogurt with probiotics capsule. It's too mild and too silky to my taste actually. Initially I put the mixture in room temp for 24 hours, which turned out to be too lumpy and sour. So I cut the time in half and store it at least overnight in the fridge. I guess low temp of fridge also regulates certain bacterias and regulate the texture.

Interesting, I would like to try that.

By the way, when you make next batch of yogurt. Do you use a new capsule or do you take a scoop from previous batch to recultivate?