Have you ever made yogurt?

I made yogurt yesterday, and I was curious how many people in the collective have attempted this science experiment. I think my efforts were successful; I’ll let you know after lunch today.

What were some things that went wrong with your yogurt? Do you make yogurt often? What temperatures did you bring the milk to and then cool down to? I ask because I have seen many conflicting recipes; some say to heat the milk to 200 degrees, others say to heat to 130, etc.

Finally, why did my yogurt turn out so very runny? I realize it does not contain any gelatin, but all the recipes I saw online show firm results. I’m stumped.