I have tried making yogurt in an expensive yogurt maker and in a high-end dehydrator, but I’ve found that easier is better. I now use organic, Horizon non-GMO milk straight from the refrigerator, and pour it in pint canning jars. I add about 1/4 cup of low temperature viili yogurt culture to each jar, and blend well. Then I set the tightly sealed jars on a dark shelf in the pantry for 8-24 hours (depending on the room temperature), or until the yogurt does not readily move when tipped a bit. The batch is then ready to be refrigerated until used. Yogurt prepared this way may not be quite as thick as store bought, but it has a lovely flavor and creamy texture!