After year(s) of failures, here is a realistic DIY Yoghurt making tutorial.

Following from the previous, this time we're using ordinary (liquid) full cream milk.

• Thermos® 1 Litre (or a smaller 530-650ML vacuum flask you may find at 8 hour+ heat retention rating)
• 800ML full cream milk
• 2 tablespoons of existing commercial yoghurt as starter 
• digital thermometre
• cheesecloth.

Instructionals

1. Pre warm the thermos with boiling water.
2. Heat the milk to boiling point. However we must STOP just before things over-boil / stop exactly just before the entire volume rise (otherwise overbooking occurs with a huge pile of mess). 
3. Turn off heat and let cool to 100-110 degrees Fahrenheit. This will take anywhere between at least an hour to two hours.
4. Only once the temperature range is reached - mix in no more than two (2) tbsp of existing commercial yoghurt. Blend this further with a blender to ensure even blending. 
5. Tip out the boiled water in the pre-warmed thermos, and pour in the mixture. 
6. During winters, make sure to use up to three (3) layers of cotton shirts as.a blanketed environment - wrap it securely around the Thermos®. Wait for at least a mandatory 24 hours.
7. Prep the cheesecloth - tie it around the saucepan. Carefully begin straining out the yoghurt. Wait for at least half hour or up to one hour. 
8. Store in the fridge for at least several hours before serving. 

Live-It-Forward,

AW™.