Thanks so much for posting this recipe! I always wondered whether you could do this - makes sense, but I did not want to experiment when I know other ways to make yogurt (I use an electric heating pad for the extended phase, and have used it up to 16 hours). This way looks so much more convenient. I make yogurt by the gallon, so will modify accordingly - think I will use a thermometer to adjust the times to heat up and cool down. Right now use the stovetop to heat milk to 180, then cool to 115 before mixing in with yogurt starter.
Also, I have a hard time finding a small size of plain yogurt with live cultures in my area. Have been sucessful using a fruit on the bottom type yogurt (leaving the fruit where it is), also with a vanilla yogurt. Always look for a label that says live cultures. Have never made with gelatin, though I suppose that would give it a firmer set. I have been eating a lot of yogurt lately, with homemade granola and either some cherry syrup or jelly. Good stuff! Wish I could remember granola recipe - was from a woman named vanessa Barrington or something like that. I got it from a magazine, but later found it when I was looking thru her cookbook (from the library). Wish I could be more specific.