A. YES. It is perfect for yogurt making. Just add milk and yogurt for fermentation ( for 1/2 litre milk add curd of 1 spoon if the curd is very sour, if it is not that sour but normal than you need to add 2-3 spoons of curd & mix well ) and keep the utensil in the machine. Then cover with lid & switch on the machine . That is all to be done. In around 8-12 hours perfect yogurt would be ready.
A. Yogurt that has set will be more or less uniform in appearance one solid mass. The yogurt should appear relatively smooth and should pull away from the side of the container when tipped. Sometimes a bit of whey will separate the rate from the yogurt during the culturing process. This is completely normal. Stir it back into the yogurt or strain it out.