Make Great Thick Yogurt and easy

Get some plain unflavored Dannon (live culture - Dannon is all live culture) full milk yogurt. You can use low fat but I don't like it but do be sure it's unflavored.
Take out 3/4 cup of yogurt and set on the counter to get room temperature.

8 cups milk (I use whole you can use skim or 2% or goat or whatever)

5 tablespoons powdered milk (I use full cream powdered milk; mostly you cannot find this is a US grocery store but you can find it in Middle Eastern Markets).

Whisk together and in a sauce pan. Perch a thermometer on the edge of the pan. I use one that's for meat or candy be sure it has the clip on the side so tip of the thermometer does not touch the bottom of the pan but is suspended in the liquid.

Turn the stove on low. You want this to heat slowly and you want to return from whatever you are doing and stir is a few times with the whisk but leave the thermometer in the liquid. This is called "scalding the milk", it gets rid of bacteria and also tames the milk.

When the thermometer gets to 185F or a little past that. Take the pan off the stove. Pour the liquid into a glass bowl or stainless steel bowl (I use one of those big glass ovenproof measuring bowl thingies that has a handle and holds 8 cups). Take about a half a cup of the hot milk out in a cup stir in 2 scant tablespoons corn starch, make a slurry with it and then whisk it back into the hot milk, put the thermometer back on the side of the glass bowl and wait until the temp is 110F. When the liquid is 110F take out the termometer; whisk tiny amount of the room temp. yogurt into the liquid until it is all mixed. Cover bowl with plastic wrap and pierce the wrap once with a knife to let out the moisture. Put the wrapped bowl into a warm place at least 90F. I put it in my oven because there is a pilot light as I have a gas oven. No drafts please. Leave it there at least 6 hours. Usually, I make at noon and take it out around 7 ot 8 pm. When you take it out it should be really thick and nice put it immediately into the refrigerator, when it cools you are ready to go with your extra thick creamy divine homemade yogurt.