Make yogurt at home

So I have eaten some of the yogurt in the fridge now, and….I don’t want to make yogurt that will taste like that does. I like plain yogurt that is tangy, but not kicking me in the mouth with sour.

Square one.

We have a 32 oz carton of yogurt in the fridge (unopened as far as I know), but I think this week will be the week that I try making my own. I’ll put milk on the shopping list and get to work.

So I’ve been looking at recipes online and it looks like the tricky part is keeping the developing yogurt at the correct temp (110 degrees Fahrenheit) for several hours. I’m going to look for our heating pad as one method is to use a heating pad and cooler to create an incubator.