I've been making it again since I read the crock pot recipe here on the board. But I don't do it in the crock pot.
The way that works best for me is the one where you just scald 2 quarts of milk, then cool to 110 and add a half cup of yogurt. I turn on my oven for a short while to warm it; then turn it off, put in the covered pan of cultured milk, and leave it until I remember it. About 8 hours later. (sometimes the next day) Then I strain it into Greek yogurt. I use a large mesh strained lined with coffee filters to eliminate the excess liquid. It makes about a qt of yogurt, and I love it!