I use the Salton 1 quart yogurt maker (discontinued, unfortunately) just to ensure a uniform temperature during fermentation and for convenience, but plenty of people don't see a need for a yogurt maker. Have you researched on the net to check your technique? Heating the milk to 170-180 degrees? Cooling it to 105? Do you add powdered milk (supposedly makes a thicker yogurt)? Are you using yogurt with active cultures (usually Dannon Plain or Stoneyfield)?

I found this online, thought it might give you some ideas:

"There are several types of bacteria - Stoneyfield Farm yogurt claims six "active cultures" (including L. Acidophilus, Bifidus, L. Casei and L. Reuteri), while Fage's package only claims two: Streptococcus Thermophillus and Lactobacillus Bulgaricus.

Certain types of bacteria ferment faster than others do. Some bacteria work at the beginning of the process and some later in the process. Yogurt that ferments quickly is more likely to leak whey (the watery substance that you'll see in a large container of yogurt that is several days old). Slower fermentation results in a dense network of proteins that embraces the whey.

Typically the more types of bacteria used, the faster the fermentation process. Some large dairy companies rely on a faster process to produce more yogurt, but use thickeners to reduce the degree of whey leakage. You can use the yogurt you produce as a starter for the next batch, but after several cycles the strength of the cultures decline.

Batches I started with Stoneyfield yogurt fermented faster, from four to five hours. The Fage yogurt took significantly longer to ferment to a firm consistency - six to eight hours. Was the extra time because there were only two types of bacteria, rather than six? Or because the Fage yogurt was imported from Greece, wasn't as fresh and had a lower bacteria count?

Both starters produced great tasting yogurt. The longer fermentation time led to thicker yogurt, mimicking the source of the Fage starter. The creamier, mousse-y consistency mutes the tang, delivering a softer flavor, closer to a pear than yogurt's typical green apple. The Stoneyfield starter produced a more "classic" yogurt flavor and consistency. You can add more powdered milk to produce a richer yogurt."

Here is a link that might be useful: Here's the source for the quotation

I've been making my own yogurt for a few months now. My yogurt maker has several individual serving size containers that get filled, covered, then put in the maker. I make it with 2% milk and don't use any dry milk. It does come out a little too runny, so I empty the small containers into a sieve to let it drain until I get the consistency that I want and then use the whey that drained off for other things.

I'm told this isn't necessarily the right way to go about it, but it works for me. I've heard that using whole milk or a little milk powder will result in a thicker consistency, but I don't like the taste of whole milk and found the texture a bit weird when I added milk powder/dry milk.

You might try asking on the Cooking forum here. There's several people there who have been making their own yogurt for years and they're always willing to help out a newbie. There's been a number of threads on making yogurt there recently.

Yogurt-making question

Another yogurt-making question

Strange thing about making yogurt

Thanks for the replies. I use the technique awm03 stated, just not with the yogurt machine. I had read about adding the powdered milk but I've never tried it. I think I might need to invest in a yogurt machine.

I have tried it with Stonyfield yogurt because I also read that it was high in active bacteria - 6 types.

I LOVE Fage yogurt and eat at least one 7-oz container every day. Fage is very expensive and I figured if I could make it myself it would be a ton cheaper.

BTH I eat the 0% or 2% whichever I can find but I've only tried making yogurt with whole fat milk because I read that it was the easiest.

Now I want to try using Fage & a longer fermentation time to see if it makes a thicker yogurt as that article claims. Glad you brought up this subject, eclecticme!

I'd like this larger yogurt maker: Eurocuisine 2 qt yogurt maker My old Salton 1 qt. machine was only $20, so this one's rather pricey. Hope it goes on sale.

I prefer the convenience of a countertop device: small footprint, worry-free temperature control, and easy straight-to-the-fridge storage of the yogurt.

Found these alternative "machine" methods. If you already have one of these on hand, or if you find them at a thrift shop or garage sale for a few bucks, you can experiment with them:

Crock Pot:
I use 2 quarts of water and 4 cups of powdered milk in my crock pot. I set it to low for 2.5 hours. Then I turn it off for 3 hours. After cooling for 3 hours, I add my starter. Then, I take the ceramic liner out of the crock pot, set it on a heating pad on the lowest setting, and wrap it with 2-3 towels over night. The next morning its yogurt and I spoon it into single serving containers or mason jars. Using the heating pad is a good option in the winter when it might be too cold in the house for the yogurt to incubate properly.

Rice Cooker:
I made it in a rice cooker. Fill 1/2 cooker with hot tap water on the "warm" setting. Check water temperature after 1 hour to insure it is not above 120 degrees. If it is remove lid or set it ajar on cooker to cool the temperature down. Set pint jars or any other container(s), with lids on, in the cooker. After 5 hoursÂfirm yogurt. Can cover the cooker with a couple of towels..unplug and leave overnight for yogurt in the morning. Put in frig to cool.

One more comment! I'm reading on the net that it may not be necessary to scald the milk since the pasteurization process has already destroyed the bacteria & enzymes. Heating milk to 110 or so is just fine. Will have to give that a try.

I have made my own yogurt without using a machine. I just heat up the milk (I use 2%) and let it cool (I have a recipe that gives the temps, and I use a thermometer). I stir in a few tablespoons of Dannon plain yogurt. I have added some dry milk but stopped doing that as I started using organic milk and the dry milk wasn't.

I warm the oven at the lowest temp for a bit, wrap the pot I've mixed the milk and yogurt in, in a towel, turn off the oven, put the pot in, close the door and forget about it. I usually make my yougurt in the morning and by late afternoon it is done.

It has always set for me. I started making my own because 1) I think I save money and 2) I started thinking about all the plastic containers that were going to the dump. Our community stopped accepting them for recycling.

Here is the info I gave out to my bible study group when I demonstrated yogurt making:

"This yogurt comes out like Dannon plain then you have to drain it for several hours to get a Greek Yogurt.

Here's how I do it. I do it exactly the same everytime, this is important. Vary the jar sizes slightly, of course, to suit your needs.

1 small cooler-hard igloo type
2 mayo jars or mason jars- (1 quart size) with lids
candy thermometer
2 thick towels
8 cup Pyrex glass measuring cup or similar sized bowl for microwave
Milk
plain yogurt
powdered milk- optional

Measure the amount of milk into measuring cup that is the same amount that will fit in your 2 jars. For 2 mason jars this about 8-9 cups. Stir in 1/2 cup or so of powdered milk if using.

Bring to a boil in the microwave uncovered. In my microwave this takes about 20 minutes. Doesn't have to be rolling boil but should bubble.

Remove from microwave, snap on candy thermometer and let sit until it reaches 120 degrees. About 45 minutes.

Meanwhile, put a dollop (tablespoon more or less) in each jar.
Have ready a stock pot on stove of water. Don't heat yet.

Remove skin on milk and fill each jar with 112-120 degree milk and stir.
Place both jars in cooler and close lid.

Heat water on stove now, insert candy thermometer and heat to 120 degrees. This only takes a few minutes.
If you go over 120, use ice cubes to bring the temperature back down.

Pour 120 degree water into cooler to edge of lids. Don't cover lids.
Put the top on the cooler, set in a place it will NOT be disturbed for 8-12 hours, cover with 2 thick towels.

The next day, remove yogurt jars, refrigerate until ready to drain.

To drain, I use a large white plastic colander. You just need a big strainer.
Set over a bowl. Line strainer with coffee filters (4) and scoop out all yogurt into strainer. Cover with a dishcloth.
Strain as long as you want.
I usually use the Pyrex bowl that I microwaved the milk.
My white plastic strainer fits nicely on this and I can see how much whey is strained.
2-3 hours produces a Greek yogurt; overnight, almost a cheese.
Flop the strainer over into a pan and peel off the coffee filter. Much easier than scooping.

Notes:

- I have left the jars in the refrigerator for 2 weeks before straining.

- Use a good quality yogurt. I use Stonyfield Farms because it has several more active yogurt culture varieties than Dannon and is better for you.

-Use whatever milk you want to use. 1%, 2%, whole, organic, etc.
I use skim. To give it more body, to the 8-9 cups of milk before microwaving, I stir in 1/2 cup of powdered milk. The taste and texture of the powdered milk will not be discernible.

- Moving the cooler while the yogurt is in it will cause it to not set up.

- I usually make the yogurt at night while doing chores, watching, tv. etc. Very little hands on time.

-The drained whey may be used to make ricotta cheese.

- Drained yogurt has less calcium than regular! A lot of the calcium is in the whey.

- The Stonyfield Farm yogurt may be frozen in dollops for future use.

-Use some of your homemade yogurt next time you make yogurt though. The frozen yogurt is only for when someone eats all the homemade and doesn't leave enough for a starter.

- If the milk cools lower than 112 degrees, heat it back up and cool again. Don't have to reboil. Just heat enough to get temp. back up.

-Store the candy thermometer carefully! Think of it as a fine piece of crystal.

-If making 4 jars, I use 2 coolers. The water, size, ratio is important.

- Do not stir the yogurt."