I have been trying for years to make good homemade yogurt with varying degrees of success. I finally borrowed my neighbors electric maker and voila – the yogurt is nearly perfect every time.

First heat your milk up to between 110 and 115 degrees. If I am mixing in cold yogurt as a starter then I go a bit above 115.
Once your milk is heated then add in a couple of spoonfuls of active culture yogurt or yogurt starter.
The directions said to leave it for 12 hours but I like really firm and sour yogurt so I left it for about 18 hours. I used a Greek yogurt as a starter and wonder if different starters would develop at different rates?
read more about yogurt maker information。