1. Boil milk (whole-thicker /lowfat/skim) in microwave or stove top whichever is convenient.I use microwave as I can use the same container (clay/glass) to make the yogurt.For 4 cups mine takes 10 mins.
2. Let it cool say for 1/2 hour or so. The only test of readiness I do is to check with my “clean” finger if the milk is warm not hot when I dip it in to touch.
3.If it is cold or lukewarm you can microwave again for a minute or so.Also remove any film that forms on top trust me you will not like it in your yogurt.
4.In the meantime
a. if using slow cooker heat it for 5-7 mins high and switch it off.
b.if using oven preheat to 200 degree f.and switch it off and switch on the light bulb this maintains the warm temperature inside the oven.
c. if using throw nothing.
5.To the milk add 1/2 cup starter of your liking and blend it well no beating required gentle stirring will do.
6.a.for slow cooker place a dish cloth on the bottom put your yogurt container cover it and again put a dish cloth on top. PUT THE LID ON THE slowcooker and
throw a kitchen towel over the lid and leave it undisturbed away from airdrafts for 8-10 hrs. I do it overnight.
b. for oven just place the covered container inside the oven 8-10 hrs undisturbed.The light bulb should be on the whole time.

c. cover container place it inside the throw and leave it undisturbed 8-10 hrs away from airdrafts.
Be careful while taking out the container you don’t want to drop it accidentally.

Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.
If anybody is wondering how i came up with these. I watched my mom making yogurt in India and knew the key factors are:
1 heat/boil the milk and then let it cool.
2.Good starter.
3. warm place to set the yogurt.
As we moved across America these are the various ways I used. I use the oven when making large quantities like a gallon when expecting company.
Also if it doesn’t come out well don’t be disheartened sometimes it takes a 3-4 attempts to get it right. I know my family enjoys my yogurt and would not even touch the market brand anymore.

These instructions also work for my West Bend Fresh Yogurt Maker.

Making Yogurt in the Salton YM9 Yogurt Maker

Ingredients:

* 4 cups (1 quart) milk (whole, 2%,1% or skim).
* 1/2 cup plain yogurt with live active cultures or 1 packet of yogurt starter.

1. In a sauce pan heat milk over medium heat, stirring frequently to just below boiling point. Remove milk from heat and allow to cool until lukewarm, (between 100°F and 110°F). Note: if using the Yogourmet CBA Yogurt Starter, the milk must be cooled to 73°F. To cool the milk quickly, place sauce pan into the refrigerator or sink of cold water stirring occasionally to cool evenly. This takes about 20 minutes. Milk can be heated in a microwave oven. In uncovered yogurt container, heat milk at full power (high) for 8 to 10 minutes or just below the boiling point. Do not allow milk to boil. Carefully, remove the container from microwave as the milk will be very hot. Allow to cool until lukewarm, as indicated previously. Do not add any flavorings or sweeteners before completing the yogurt making process.

2. Pre-warm Salton yogurt Maker heating base by plugging power cord into a 120V AC electric outlet. Signal light will glow when plugged in. Note: if using the Yogourmet CBA yogurt starter, do not pre-warm the yogurt maker. This specific yogurt starter requires a gradual temperature increase from 73°F.

3. Add plain yogurt or yogurt starter to the warm milk, stirring gently to blend. Do not beat or whip. Pour mixture into yogurt container, secure lid and place covered container into heating base. Cover yogurt maker and allow to incubate undisturbed and away from air drafts for 4 – 10 hours or as recommended by yogurt starter instructions or until desired consistency and tartness. Note: if using the Yogourmet CBA Yogurt Starter, the incubation period will be 12-15 hrs. Yogurt should be partially set (jiggle in the center) after processing and will thicken further when refrigerated. If not partially set, process another hour until set.

4. After processing, unplug cord from outlet. Remove cover and lift covered yogurt container out of the heating base. Place in refrigerator. Chill at least 2 hours. Remove 1/2 cup of yogurt for future use as a starter before adding desired fruit, flavoring or sweeteners. Keep yogurt refrigerated until use.