Yogurt (Larry Stein)

Make Mother Culture:
2C raw milk.
Heat to 180° in double boiler
Cover and let cool to 110°
Add 4tsp greek yogurt to cooled milk. (ratio of 1:24 48tsp/C)
Set in oven to keep at 110 for 5-8 hours.
Once set, refridgerate
Use this starter for new batch.

To make a batch of yogurt:
1-4 qt milk, 
Can use raw or pastuerize to 180°.  Heating to 180 and holding for 30 minutes seems to make a creamer yogurt.
Cool milk to 115°
Add 8tsp or more of the starter or a sample from a previous batch of yogurt
Wrap the pot in towels and set in a warm place to keep the temp at 110° for 12 hours, until set.

Once set you can stir and refridgerate for a thinner yogurt or strain in a cheese cloth for 1 to 4 hours for a thicker Greek yogurt style.
For 3 qts of milk I strain until 3 cups of whey have been drained.

Refriderate and eat.  Be sure to put some aside to use for the next batch.