My current yogurt method

A quick rundown of what i do for yogurt these days.  I make this perhaps three times a week.  I eat a lot of yogurt.

I add about 1/2 c of powdered to give it a thicker consistency.

Here I've taken 1/4 to 1/2 c. of yogurt from the last batch.  This yogurt, which I've been making for the past 3-4 months is called Villi yogurt.  It's a culture that is apparently used a lot in Scandanavia. What I like is that the fermentation temp is between 70 and 78 degrees F, which means in essense, room temp.  I bought it from the Cultures For Health website.  Prior to that, for many years, I made yogurt simply from store bought yogurts, all of which need to be fermented at around 110 F. 

I like creamy yogurt.  I use 5 c. of half-and-half or 3:2 ratio with whole milk. I then heat this in the microwave just for three minutes to bring it up to room temp.  Note that this is a special kind of yogurt culture that grows at room temperature. 

Stirring the room temp milk into the starter.

I put this in the oven with oven light on and the door ajar.  I have a thermometer in there so I know what temp I'm fermenting at.  I should have taken another pic!