With small volumes below 500 L batch sizes, you are able to use 25 L or 50 L plastic buckets. You have to use plastic liners in the plastic buckets. The plastic buckets are very bad in terms of a breeding ground for bacteria. The liners works much better, as you can through them away, and much more hygenic in terms of producing the yoghurt. It is howver quite labour intensive to use the buckets. They have to be washed, and it is really advisable if you have to make different flavours. If you have one flavour of yoghurt, you can rather add the flavour, compount or fruit pulp to the larger tank. It will be much easier to pack the yoghurt than to pour it from the buckets into containers. it is very labour intensive. Our advice is, only use the buckets when you are using very small batches. Plasstic is also not a very good exchange of heat, to be able to cool down the buckets after incubation of the yoghurt, takes a long time. It is then advisable to use a yoghurt culture that has a buffering system, example SACCO LYOFAST Y 259, that won't go to far in terms of acidity porduction.