Homemade Yogurt

I have been wanting to try to make homemade yogurt for a little while.  But it always looked too time consuming.  Until I found this website.  This lady (who appears to have been on Rachel Ray), has made a blog where for 365 days she cooked in a crockpot and that is it.
The yogurt recipe is on the page for that link, and I more or less followed it.  Instead of whole milk though, we used non-fat milk, since that is what we normally drink.  Because we used non-fat milk, we added some gelatin to it to help it firm up a little.
So we heated up on low (in the crock pot) a half gallon of milk.  After 2.5 hours we took it off the heat and let it cool.  (Apparently pasteurized milk is kinda weird, the cook it before it goes to the store to kill all the bacteria, but they kill both the good and the bad, so you have to heat it up again to make sure there aren't any bad bacteria in the milk since there is no longer any good bacteria to cancel it out.  I also wonder if this step removes some of the health benefits of the milk (vitamin D, etc).
After letting it cool for another 2.5 hours we pulled out 2 C of the milk and mixed it with a half cup of plain yogurt (we picked Mountain Dairy because it had 4 different bacteria in it rather than 3 or 2 like the other brands, in the organic section there are some that have up to 7 different types of bacteria).  After mixing in the yogurt we dumped the mixture back into the milk. I added a touch of sugar and the gelatin and mixed well (so I thought).
Then we wrapped the Crockpot in Towels to keep it warm and let it sit for 8 hours (so the bacteria can germinate).  Then we moved it to the fridge to cool. 
This morning I was so excited to try it, and it turned out ok.  The gelatin was clearly not mixed in all the way, because the bottom of the pot was extra heavy on the gelatin, the top of the yogurt looked pretty good, the middle was a little runny, not quite as firm as I was hoping.  I mixed in some kiwi and banana and a touch of sugar and ate it.  It was good.  I need to figure out how best to sweeten it (since I have kind of a sweet tooth) and how to get it to firm up a bit more next time.  But overall, I'm quite happy with the way it turned out.

Not a very good picture, but you get the idea

Tomorrow we are going to try the Chick parmesan recipe on the blog.  Looking forward to that.