[tom_mellior]

I've had success just turning on my electric oven to its lowest possible temperature to heat the yogurt for a while, then switching it off and leaving it overnight. It's not rocket science, and people have been making yogurt without laboratory-grade precision for millennia.

[vram22]

Exactly. Zillions of housewives and nowadays probably singles, househusbands, students or employees living together, or anyone else, have been making curd (Indian term for yogurt) for ages, without thinking it is any big deal.

The basic steps in warm parts of India (which is much of India) are easy:

- boil some milk, say half a liter to 2 liters or so (or it was already boiled for other use and cooled, warm it up some)

- add a spoonful or so of the previous batch of yogurt to it (the starter)

- leave it covered to sit in some place in your house which is at the right temperature for fermentation to not only happen but be facilitated - this could be a cooler part of the house or a warmer part, depending on what climate you live in

- wait for some hours, maybe half a day or so

- eat it