Wow! That is energy intense. I make yogurt weekly in a crock pot. After the milk is heated to 180 degrees, let it cool to 110, then add a cup of commercial yogurt, or some starter. You may also add flavoring or sweetener at this point. I don't recommend honey, as this can kill the bacteria. Wrap the crock in s thick towel or blanket and place it in your UNHEATED oven for anywhere from 6-18 hours. The longer it sits, the thicker and more tart it gets. Remove from oven and refrigerate to stop the fermentation.
There are many variations. I add dry milk powder to the cold milk to increase the protein content. I sometimes add unflavored gelatin when beginning the ferment to make a super-thick yogurt. Also, instead of commercial yogurt or starter, I have inoculated it with 3-4 probiotic capsules.
Once you have made it, save a cup for your next batch and you'll never need starter or commercial yogurt again. Hey, your great-great-great-grandchildren could end up making yogurt using a culture you started centuries before.
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