The best and only recipe I have is to heat the milk to a comfortable
warmth.... as in warm enough to drink and cool enough to keep your
finger in it. Then remove from the heat and mix with starter. The
starter should be at room temperature preferably.
The point is that the bacterial action needs to be activated but not
destroyed. Use approx 1 tsp to 10-12 oz. of milk. If you want it richer
I have heard some people add milk powder to the milk before adding the
starter. Adding sugar tends to make the yoghurt watery, sweet though