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It wasn't as firm as I had hoped, and by the time I "doctored" it up with all the extras that everybody ordered it ended up more like the drinkable yogurt Ok , have been working on yougurt for a year now, the key to thick yougurt is heating the milk to about 160 degrees, using double...

Amazon sells a great Salton yougurt maker, takes me three minutes to heat milk in microwave, in plastic ZIP container, cool it, add starter in an hour or so, let sit for 11 hours. I buy a containers of fresh yougurt, Nancys, feeze an ice cube tray and then have plenty of starter. I use only...