I've gotten into the habit of making 2-3 batches of homemade yogurt per month, and I've done this mainly with half-gallons of the local-super-fresh-organic-dairy milk.
The half-gallons of milk led me to using 2 quart jars + 2 half-pint jars (I leave a little bit of space in the jars). This setup typically had me pulling out my 20-quart cambro (longer start time, more used water, etc...)...
but with Joule, that is no longer necessary

The 6-quart cambro is plenty of room for the incubation.
Before:
After:
#lovejoule #awesomejoule
Cheers everyone!
-Nico