So my Salton 1-qt. yogurt maker from amazon.com arrived yesterday via UPS. It’s basically a plastic crockpot running on low heat. I immediately began work on a sample batch. I used four cups of organic whole milk, a 1/2 cup of powdered milk, and a packet of yogurt culture. You must scald the milk and let it cool to blood temp before putting into the yogurt maker, which takes about 1/2 hour. I put the mixture in the yogurt maker around 2:30 p.m. and by 6:30 I had a nice, firm yogurt. Then it had to go into the fridge to cool overnight.
This morning I spooned out a cup or so, mixed in some honey and Bonne Maman blackberry jam — very nice! Oddly enough, it didn’t turn 0ut as smooth and creamy as my Mason-jar-in-the-stove yogurt. And except for the scalding part, it’s a fairly carefree process. Otherwise, I can see this gadget paying for itself as I can purchase organic milk more cheaply than I can organic yogurt. 
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Di, where do you get yogurt culture?