Yogurt 3rd & 4th Attempts

I made a batch of yogurt before leaving for a week to my brothers wedding and I made a batch when we got home, both batches came out about the same. I've noticed that the more I make it and the more I've read the less precise I feel I have to be on the temperatures and times. It is also less 'stressful' and feels effortless to heat up the milk, cool it, and set it out to incubate.

Ingredients:
Milk:

• Amount: 1/2 Gallon
• Brand: Costco's Kirtland whole milk. 
• Other facts: Homogenized, no rBST, Pasteurized, with Vitamin D3 added

Yogurt Starter:

• Amount: 1/2 Cup
• Brand: Old Home All Natural Plain Yogurt (Local MN yogurt)
• Ingredients: Cultured pasteurized grade A milk & Nonfat milk
• Other Facts: Live & Active cultures (Acidophilus & Bifidus)

Incubator Used:

I use a small cooler filled with Warm Water

Steps & Notes:

I followed the same directions as the first time:

1. Heat Milk:
   

   

   Since my 2nd batch I've been using lower and lower temperatures when heating the milk, I've been turning the heat off around 180 degrees.

2. Cool Milk: I only cooled it to 125 degrees, Still on the hot side.
3. Stir in Starter: I stirred  1/2 cup of starter from the last batch into a separate bowl with a smaller portion of milk to try and get a more even dissolution, I then mixed it in with the rest of the milk. 
4.  Pour into containers
   

   

   I usually put a majority in an old yogurt container and then
   put some in smaller glad ware containers. I want to try all glass to see
   if it makes a difference. I tried putting cinnamon sugar in the bottom of one container and it didn't seem to have a negative affect on the final product.

5. Incubate: I used the cooler with hot water, I'm learning of a lot of different methods for this and should do a post on the different methods.
6. Timing: I left these batches in for a little longer. I usually make yogurt in the evening after work and leave it to incubate overnight. It ends up being 8 to 10 hours depending on how early in the evening I start.

Results:

• Thumbs up.
• Taste: Not too tart, and almost sweet tasting.
• Consistency: It is usually more on the delicate side, although the last two seem to have firmed up well. I want to try and get it a little thicker and I've read and heard mixing powdered milk in at the beginning helps.
• Rating: 4 out of 5

Possible Improvements:

• Mix in some powdered milk w/milk before heating. This is supposed to thicken the consistency more.
• Use cooler temperatures to see what is different.
• Try using a slow cooker for incubation.