The first time I tried to make yogurt at home, I assumed, as a matter of course, that it wouldn’t work. Milk is just so darn liquid—it’s hard to imagine that with a bit of heat and time, you might make a creamy, thick solid, something to hold up your fruit or embrace your granola.
There are as many ways to make yogurt as there are to eat it (that is, a lot). Some require thermometers and a fair amount of attention; you can buy yogurt-making devices or use a crockpot. My yogurt-making philosophy tends toward the laissez-faire. After all, it’s really bacteria doing all the work; my job is simply to warm them up and get out of the way.