I forgot to post about my yogurt yesterday. It was successful! I had to incubate it twice, because I took it out of the oven too early, and it was only yogurt on top.

I took half and strained it, and it came out pretty much like the Fage yogurt that I used as the starter. Much less expensive than the Fage, although it is more expensive than the store brand yogurt. But I definitely like the flavor better. I am going to try making some vanilla yogurt and see what happens.

The recipe I used:
3 cups 1% milk
1/2 cup powdered skim milk
2 big dollops of Fage total 2%

Heated the milks up to 170, and then cooled to 115. Stirred in the Fage. Incubated at around 120 for 6 hours.