Originally Posted by kaplods
I explain it in this thread. There are also tons of online tutorials and recipes. I don't mind the milk heating slowly so I was doing it only in the crockpot set on high (heat to 180-190 degrees, cool to around 100-115 degrees, then add yogurt culture and wrap the crock in towels on a heating pad between 95-115 degrees) until desired flavor/thickness (roughly 5 to 30 hours).
You can either check the temperature yourself frequently, or use a thermometer with an alarm.
For my last batch, I heated the milk in the microwave for a couple minutes per quart. It didn't bring the temp all the way to 180 degrees, but it did cut a couple hours off my yogurt-making time.
Thanks! I can't wait to try it!