Greetings:
I just made a batch of yogurt last night and it turned out great. I can't remember who at Bethel showed me how to make it, but I'm eternally grateful, or for however long I should live. It was so warm and humid in B'klyn that I never needed an incubator. Here I put the fresh batch in my oven whose internal light bulb keeps the fermenting milk amply warm.
In case you're interested:
Scald 4 cups milk on range or in microwave oven
Set out a few tablespoons store-bought yogurt to warm to room
temperature (maybe you should do this first)
Allow milk to cool to slightly less hot (check with pinky to the
point you don't yelp in pain)
Add culture
Incubate till firm (6-8 hours)
If the finished product is too runny for your liking, strain off the whey by dumping contents of container into colander or sieve lined with tea towel (or cheesecloth if you can scare the stuff up). Results are cream-cheesy.
The above scientifically accurate method of producing your own curdled milk would make Jael proud.
I need a stake through my head and a steak on my grill, but that's another recipe waiting to happen ...
CoCo Lactate Non-Intolerant