You probably have everything you need, hardware wise, to make a lovely batch of fresh yogurt. Yogurt only requires a few conditions/items:
Temperature between 100-110F
Active Yogurt Culture (I prefer 6oz Stoneyfield Farms PLAIN Yogurt)
Milk (any type will do, for lowfat or fatfree be prepared to add powdered milk)
There are plenty of ways to achieve those conditions, I'm going to show you how I do it.
An old cooler that only gets used for culturing things these days.
An electric burner that has a low enough heat setting to not kill my culture. *
A digital and a candy (and a laser:)thermometer (just a digital is fine and dandy).
Several used pickle jars, peanut butter jars, Ball jars, whatever you have handy.
Ladling spoon, large pot, wisk.
Towel and Weight for the top of the cooler box.
Note: There is a small risk of contamination that is mitigated by simply cleaning everything with dish soap and rinsing well right before use. Wash everything including the cooler, the thermometers, the jars, the large pot, everything! You can go the extra step and sanitize everything with a bleach solution; but I don't think it's necessary most of the time.
- The heat source can be a number of things: an incandescent light bulb, heater element from a dehydrator, hot water might be especially nice if you have a resevoir in your cooler like i do (I actually hadn't considered this before and will attempt it next batch), etc.
Next step, the Ingredients!