Recipe: Remove "starter" yogurt from fridge and allow it to come to room temperature. Bring 40 ounces of your favorite organic milk just to a boil (watch carefully so it doesn't boil over and make a big, fat mess!). Remove pan from burner immediately and allow milk to cool to room temperature. Whisk "starter" yogurt into cooled milk, then fill all 7 glass jars with mixture but do NOT put individual lids on jars until yogurt has "cooked". Place jars in yogurt maker and add yogurt-maker cover; switch yogurt maker on and leave for 8-10 hours. Cover individual jars with lids and chill in fridge for 4 hours or more; good refrigerated all week. Optional toppings might include: gluten-free granola (see recipe); fresh strawberries, blueberries, or banana slices.