As I am not a big fan of cream layer on top of my dairy products, I used homogenised whole milk and coffee cream. If you have a preference for cream layer, you should use non-homogenised milk and cream instead of.
Instead of using freeze-dried yogurt bacteria culture you can also use a fresh plain yogurt from the supermarket. Here the ratio should be 4% yogurt to 96% milk or 40 g yogurt + 960 g milk
After the 9 hours I removed the yogurt glasses from the machine and placed them in the refrigerator to cold the yogurt down before eating it.
The structure of the yogurt is like a weak set yogurt and the mouth feel is quiet light. So you either eat the yogurt like it is as plain yogurt.