You really don't need a special maker for yogurt if you already have a Crockpot slow-cooker. Heat your milk in the crockpot until it reaches pasteurization temp ( look it up online as there are different lengths of time to hold different temps to achieve this.). Then cool the milk to between 115-105 degrees Fahrenheit. Add your live culture, mixing gently but thoroughly. I use a high quality plain yogurt purchased from my grocery store to get my first batch and then just use my made yogurt as a starter from that point on. The important thing is that the starter yogurt needs to have live cultures in it. Also, it is worth noting that every brand of plain yogurt tastes different, so you want to find one you like the taste of as your homemade yogurt will be similar in taste. Add the culture by gradually combining it with small amounts of the warm milk first, and mixing it until dissolved- about a quarter cups worth should do it- and then stirring it in to the batch in the crock. Next, put the lid back on the crock, cover it in a couple of heavy beach towels to keep it warm, and let it sit (turned off) for 24 hours or so. Eat right away or refrigerate and enjoy it cold. Just make sure you start your next batch before you run out so you have starter for it. Use one Tablespoon (15 ml) starter per half gallon (2 liters even would be fine) of milk. Store your yogurt in an all glass container in the fridge ( plastic lid is okay). The benefit of using a Crockpot is that you can't scorch the milk if you keep it on the low setting, and you can make very large batches. I make it a gallon at a time.