I haven’t done it recently, but I’ve made it before. I’ve never had anything go wrong; if mine looks runny I just let it ‘cook’ a bit longer. I scald the milk.. I don’t know what temp. but I would assume probably in the neighborhood of 200, since scalding means it’s just about to boil. Then cool it till it’s warm, not hot, stir in some yogurt & put it (covered) in the oven. I have a convection oven that can be set to 100 degrees, so I let it get up to temp. & turn it off. I do this again after an hour, after 2 hours; that usually does it. You could also get the right temp. by pouring boiling water into a pan in the oven, if your oven won’t let you have the temp. that low. Ovens are also good rising cabinets for bread making. :-)