OK, so I tried to make homemade yogurt - I don't think it worked as well as I had hoped. 1. I warmed some unhomogenized full-creme milk in a pan to a slight simmer with constant stirring (no milk burned on the pan bottom). 2. cooled milk to room temp. 3. stirred in two spoons of fresh yogurt and poured back into the cardboard milk container. 4. Placed in a yogurt maker (which basically just keeps it warm) for 8 hours. 5. Put in refrigerator overnight. It was somewhat curdled, but, not all that much - still way too soupy (or so I thought). Like 60% milk-soup. Any tips or tricks? I bought a thermometer but didn't get a chance to use it. As it was a piece of Chinese-made crapola it broke before I even got a chance to use it (just washing it and it broke in the sponge). I guess my next batch I was thinking I'd try keeping the temp monitored, making sure the maker is warm enough, trying a different milk?