I have an old Salton yogurt maker, and it makes nice yogurt. Only drawback is the quantity - 5 little jars. I usually make it with powdered skim milk and add cream ( I want full-fat yogurt, not skim). Our grocery store recently had whole milk (2 l) on sale so I used it instead. It is way too much volume for my yogurt maker, so I went with the oven method. I put the milk in a Corning ware casserole and heated it to 185oF (measured with my candy thermometer) because the milk was close to it's past due date, cooled it to 115oF with the lid on the dish, added my homemade starter, and popped it into a warm oven overnight (light on). It is a bit runny, because the heat was a bit low and I probably should have left it longer, but tastes fine, and I have lots of yogurt. I'm keeping my yogurt maker because sometimes I don't want to make a lot, or I want to make it "fast" and it provides the heat, but for big batches this was super easy. The hardest part was waiting for it to cool.