I've done it! I heat the milk in a pot, stirring regularly to prevent scalding. Once it boils, remove it from the heat. When it cools to 110 degrees, add a dallop of plain yogurt with live culture. Keep it at 110 for at least six hours and there's your yogurt!
I'm surprised mine has turned out, because I haven't ever gotten the temperatures perfect. I put it in the over over night, pot wrapped in a towel, turning the "warm" on for a few seconds at a time now and then. I have a friend who put s it in jars, then submerges the jars in hot water in an igloo cooler. She monitors the temperture and adds hot water as necessary. I think I might try that next time. Good luck!
at 11:25 PM on Dec. 16, 2010