Her instructions are so, so easy, and they worked perfectly. You don't need special equipment, just glass quart jars, a big pot, an instant-read thermometer, and a cooler big enough to hold the jars and a gallon of water. And the taste? Smooth and very mild--even with nothing to sweeten it I could eat it straight with a spoon. Of course, it's much better with something. While berries were in season I would just crush some into the yogurt, my husband likes to eat it with granola and some honey or agave, but our favorite way is to blend it into smoothies with frozen berries (sometimes I add whey protein powder, especially if the smoothie is for breakfast).
Note: She recommends using whole milk, which I've done. I want to experiment with 2% milk, though; I've read you can add unflavored gelatin to lower-fat milk to help it set up more like whole milk.
Go HERE for the instructions. You really will be so glad you did!
My first batch of finished yogurt (I've made 3 batches at the time of this post).