So just for fun I decided to make my own yogurt. I googled it and read up a little. There are as many do and don't as there are yogurt makers. I sorted out what I figured mattered and even adapted that some and will probably change it more as I go. But here is my methods/madness.

 Find a brand you like. Buy plain for starter. Once you establish your mix you can use your starter.

 Pick your milk. I just stick to the old 2% we always drink. Put a couple table spoons of starter out to warm to room temperature. (I cover it with plastic so it won't collect something I don't want growing.)

 Heat 1 or 2 quarts milk to 180degrees in a double boiler or sauce pan. Both work, a sauce pan has greater propensity to scorch. I think this re-pasteurizes the milk, probably an unnecessary step.

Cool milk to 120degrees. An ice bath speeds up the process. Next inoculate the milk with your active cultures.

I like to: warm the oven, towel wrap the pan, turn on the light to help maintain temp. Check temperature every few hours and heat it up as needed to keep culture 108 to 120 degrees.

 Let it grow 10-12 hours.

Refrigerate and drain off whey to desired consistency.  I sweeten with a little honey and eat with fresh fruit and cracked wheat boiled barley and/or steel cut oats. See next post for suggested serving!