Hey, guess what? When I lived in Africa, I used to make yogurt without a yogurt maker.
Warm the milk to about baby bottle warmth-- where you can splash it on your inner forearm and it won't burn.
mix in a generous tablespoon of plain high quality yogurt.
Take a big heavy sauce pan and fill it with hot water. Pour the warm milk with the yogurt mixed in it into glasses. Place the glasses in the hot water in the sauce pan. Cover it with a thick wool blanket and leave it in a warm place.
Wait 24 hours and enjoy!
(It tastes best with unhomogenized whole milk... then the cream rises to the top when it's done... but that is probably only a 3FC recipe in very small servings...
)