Here is the one I use...and it makes really good yogurt...I got it off the Internet but I am sorry to say I didn't save the URL ...so I can't give credit...

First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfeild Farms Organic plain yogurt. It has 6 different types of active yogurt cultures in it.

If you want a thick yogurt you will need a small box of powdered milk.

Cow milk or goat milk will make good yogurt.

Using quart sized mason jars - Sterilize the jars and lids.

1 quart of milk mixed with 1/3 cup powdered milk.

Using a candy thermometer heat the milk slowly to 185 degrees.

Remove from heat.

Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees.

Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved.

Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate.

Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate.

Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold.

If you do this in the morning you will have fresh yogurt for the following morning.

****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.

And make sure your yogurt "starter" has active bacteria listed on the label.

Thanks~~~~Ruthie, do you put the lids and rings on before you put it in the cooler? Also- does Stoneyfield have more active cultures than, say Dannon?