The part titled "THE BEST MILK TO USE" is not good advice. UHT (ultra heat treated milk) is far better to use for yoghurt making than normal milk (I say "normal" for someone from the UK where most milk consumed is pasteurised at lower temperatures to avoid denaturing the milk).

Denaturing is a plus for making a yoghurt, and the high temperature also further removes bacteria that may spoil the yoghurt. It also means you don't need to go through the initial heating portion of most recipes and go straight to the fermentation phase at a lower temperature.

This is seriously awesome. We make yogurt at home anyway, so it is very easy to introduce this.

I’m assuming we can just add this to our culture and not make yogurt using just this, but I guess that will require some experimentation.