DIAGNOSIS The 'Yogurt' function has two stages: 'Boil' to heat milk to 180°F, then 'Ferment' to hold at 110°F. If it's stuck on 'Hot,' it's likely in the first stage and the inner pot or milk is too hot for the program to sense it's ready to move on.
FIX 1) Press 'Cancel.' 2) Remove the inner pot (use oven mitts!) and let the milk cool down to about 110°F. You can speed this up by placing the pot in a sink of cold water, stirring the milk. 3) Use a thermometer—this is key. 4) When it's between 105-115°F, whisk in your yogurt starter. 5) Put the pot back in the cooker, close the lid (no need to seal it for fermenting), and press 'Yogurt' again. Immediately press the 'Adjust' button until the display says 'Normal' (for 8 hours) or 'Less' (for longer). It should now start the countdown.
IF THAT DIDN'T WORK The temperature sensor in the base might be off if you're using a very thin or damaged inner pot. Try using a different, solid stainless steel pot that fits snugly in the base for the yogurt cycle.
HEADS UP Don't skip the 'Boil' step if your milk isn't already ultra-pasteurized. The Pro model is precise, so trusting the thermometer for the cool-down step is your best bet for perfect yogurt every time.