This was WAY easier than I thought it would be, you just have to be available to turn your slow cooker on and off, add in the starter (initially store bought, but now I can reserve a half cup of what I made for my next starter - this can be done up to 5 times before you need to "refresh" your cultures) and wrap it up in a towel...then you just leave it to do it's thang. I don't like to think too much about the bacteria growing and the fact that milk is sitting at room temperature. But I ate it without getting sick...so we're good to go. Mama's in the yogurt business! I feel like I should go hug a tree. My next "project" is either pickled banana peppers or healthy, lowfat, granola! Maybe both....granola would go great with the yogurt!
Update 10/12/11 - I have made this several times with skim milk and it does fine! It's a little thinner than store-bought, but not too thin. I usually strain it anyway, b/c I LOVE greek style yogurt!
I'm linking this recipe up at Eat at Home (Ingredient Spotlight - Milk!)