Yogurt, attempt #2

This second attempt was much more successful than my first. I ditched the crock pot method due to the fact that it was very difficult to regulate the temp. This time I used the stove, a meat thermometer, and a small cooler. I also used a cup of powdered milk in an attempt to make it thicker than the last batch, which was a little watery for my break.

Process:

1. Simmered 5 cups whole milk and 1 cup powdered milk in a saucepan.  
2. When temp reached 180 degrees F, transferred saucepan into a cold water bath in the sink, while carefully monitoring temp using a meat thermometer.                                                                                        
3. When temp got down to 120 degrees I removed it from the cold water.
4. I poured about a cup of the warm milk into a bowl and added ~4 oz of plain yogurt. (I used a new store bought yogurt for this because I didn't have much faith in my first yogurt making attempt.) I then combined this with the rest of the warm milk.
5. I transferred the warm milk into mason jars that I had just sterilized in my stovetop canning sterilizer, and placed them in a small cooler that I had filled with hot water. (My tap water conveniently comes out at 120 degrees.)                                                                                                                              
6. I let this sit for about 5 hrs 15 mins. I checked the temp regularly and added boiling water to the cooler to raise the temp back up to 120 about every hour. In an hour it would drop down to around 105 degrees. 
7. After the 5.25 hours I took it out of the cooler and this time it was very thick. After refrigerating for several hours I tried some and it was much much much better than the first batch. The taste was great and it actually had the consistency of yogurt. I spiced up a bowl with granola, a few drops of vanilla extract and about a half tsp of sugar and it was absolutely delicious.  As you can see from the picture below, it was very thick.

My next attempt I am going to try the same method but without adding hot water every hour and see if it stays warm enough for the bacteria to remain active for the whole 5.25 hours. If not, I think I'll try using a heating pad and if that doesn't work, I'll break down and buy a yogurt maker.