Pour the milk into your crockpot.

Heat until it's at 180 degrees; keep track of the time as you'll never have to check the temperature again after you make it the first time!

In my crockpot, it takes about 3 hours on high.

Turn off the crockpot and let milk cool to 1110-120 degrees (again; time it).

In my crockpot, this takes about 3 1/2 hours.

Scoop a cup or so of your warm milk into a bowl or a large measuring cup.

Add the 1/2 cup starter yogurt (probably a good idea to let that warm up to room temperature though I don't always bother).

Whisk the milk and yogurt and then whisk all into the crockpot.

"Swaddle" the crockpot in blankets or towels to keep the heat inches Let it sit for 8-12 hours.

That's it!

Notes: You can take 1/2 cup of this yogurt and put it in a baggie or another container.

Place it in the freezer.

Pull it out when you start your next batch of yogurt and it'll be defrosted and ready to use as your next starter.

I put the finished yogurt into wide-mouth quart jars, and bought a wide-mouth funnel on line to make that job easier.

You can make thicker yogurt by draining some of the whey out (use a coffee filter placed in a small sieve or cheesecloth).

If you drain long enough, it thickens to cream cheese consistency.

You may have to purchase yogurt every 5th or 6th time.

For some reason, the starter tends to lose its potency.

I add a little bit of dried milk to my regular milk to increase the calcium (plus I think it thickens it a bit more).