you've got all the sources of info right here on this thread.
You want low tech or high tech?
I use a Donvier yogurt maker, it looks like monni has a girmi one.
If you want to just go for it, you can use your oven. Just get a thermometer and some clean glass jars.
Of course you need starter. I use Jarrodophilus for one of mine and Ethical Nutrients Acidophilus and Bifidorum for the other.
Two different tastes, different organisms, and YES, the flavor is so good you really don't want any sweetner.
My wife can attest to that. (LOL)
Mommycat, how old is your child? Less than 2?http://jarrow.com/products/BabYsJarroDophilus.htm
I get this at my local WF:http://jarrow.com/products/JarroDophilusfos.htm
BTW, my son's been taking the adult one from about 6 months.
I like the assortment of bacteria in it better. I also based my assessment of what he needed on his size and weight rather than age as he is now at 2 bigger than 3 year olds and very close to some 4 year olds. 40" and 36 lbs. His 5 year old cousin is 41".
Anyone who is going to culture really doesn't need to worry about maximum viability of the bacteria (especially in the winter when delivery trucks in most of the US will be colder than a fridge)
you're going to be breeding your own.
My soy experiment didn't work ,but maybe monnie's almond milk did?
My goat milk DID work (it has less casein than cow's milk)
Remember, the bacteria digest the casein when culturing and change it into an easily digested form.
PS My son now goes into the fridge himself for his yogurt---makes a goodpapa proud.