Hi all ! From time to time through the years I have made yogurt using an electric yogurt maker. I got decent results but nothing outstanding. I was told by someone from the Middle East that special equipment was not needed, his family never used anything beyond the kitchen counter. I tried it, heated my milk to 185, cooled to 110, added live culture ( I used a commercial Greek style) and let it sit on the counter for @ 12 hours. I got the most WONDERFUL yogurt I've ever made ! When I got low on supply, I repeated the process using the yogurt I had left. It was a total bomb.. thin, runny, not tangy at all... I just finished heating the milk mix again to try to add culture and incubate again. Is this a waste of time?? Should I just throw it all out and start from scratch?? I can' figure out what happened....