making yoghurt at home, page-3

I make 2 litres at a time,had a Kambrook yoghurt maker,but the container broke.
I now use as a starter, pure organic yoghurt, and add it to 2 litres of Aldi long life low fat milk with about 9 tablespoons of low fat milk powder mixed in.
I heat the mixture to 80 degrees C, then cool to just over 40 degrees C,and slowly mix in about 2 or tablespoons of yoghurt.
Then keep it at that temperature for 8 to 12 hours befor placing in the fridge.

This makes a lovely thick yoghurt, I always put a small amount away as a starter,and also enough for adding to my breakfast ( museli,fruit and a clove of garlic,yoghurt is essential to take with the garlic ).
I make 5 or 6 batches using starter saved from the last batch, and fresh organic yoghurt to kick the process off again.
Plenty of recipes online,critical thing is to sterilize well,and keep the temperature within close limits.
I do mine in a thermal cooker using water at around 58 degrees,placing my container of yoghurt on top, and sealing it.
My cooker is from thermalcookware.com, pricey,but great for thavelling.

Plan to try Sous Vide type cooking with it also,Aldi has a vacuum food sealer on sale this Wed.