Originally Posted by Kathryn
I do but I don't use a yogurt maker.
The trick is to start with a good 'starter'. 'Starter' is a teaspoon of good thick good quality 'set yogurt' (not stirred) - plain, no sugar added. The ingredients will say only milk ingredients and bacterial culture. There will be no gelatin, and no corn starch, or any other added ingredients in a good starter.
All you need is a stainless steel container about the size you would like to make your yogurt.
In the evening, boil water, pour it in the stainless steel container.
Heat milk (preferably 2 or 3.5%) to almost hot but not boiling ~ The best test is to put your finger in. It should be hot but not painful. If it is too hot, it will kill the starter.
Dump out the boiling water from the stainless steel container. Put in a teaspoon of starter in the bottom. Pour in the hot milk. Let it sit in the oven (turned off) all night or any other warm spot (on top of a radiator, heating vent, etc). It's ready in the morning.
You only need to buy new starter if after you come back from holidays. Other than that, just be sure to take out about a teaspoon to a tablespoon each time before you wash out the container, and you're ready to go for the next time.