The San Francisco Chronicle had an article in their food section recently on the comeback of whole milk yogurt (no registration required!). I never knew such stuff existed until Francesca Rose decided whole milk yogurt was the only food she would eat. It's unbelievable stuff; the kid has good taste. But it's a tad pricey. Included in the article is a preparation. Much cheaper too. I have my first batch on. I took a quart of whole milk, heated it to 190F, cooled it to 110F, innoculated it with 1/4 C of yogurt (forget the brand) and also added a couple tablespoons of dry milk. It's supposed to give the final yogurt good thickness. I immersed the innoculated milk in a water bath (100-110F) and let it sit overnight. We'll probably flavor it a bit with maple syrup and vanilla. Keep you posted on the results.