How to make yogurt and other kitchen disasters

A few weeks ago my sister-in-law wrote on her blog all about making her own yogurt (I was impressed Kara).  I've always wanted to try it but I've been a bit apprehensive.  Frankly it sounds a bit too easy to mess up for me.  I need recipes with no variables or leeway that leave the door open for disaster.  Too many times my regular stuff ends in disaster anyway.  

For example:

• I forgot I was doubling a recipe halfway through.
• I figured two minutes on high would work the same as ten minutes on low - it doesn't.
• I completely burned a batch of soup intended for the neighbors.
• I found out that peanut butter does not take the burned taste out of soup.  It just makes it taste like peanut butter.
• I left a burner on for half the day (don't tell Brian)
• I somehow completely messed up a cake mix intended for the young women.  How can 'just add oil and water' trip me up and end in something inedible?

If you're thinking this list isn't too bad... what I didn't tell you was that all of these things happened this week.  Granted this week has been unusually full of kitchen struggles (at least I'd like to think so) but somehow I think my reservations about making home-made yogurt are completely merited.  

Today I found out that I was wrong.  Making yogurt is easy.  Here's how:

1. Give Natalie a sippy-cup of milk.
2. Forget about it.
3. Live in a state that's been in the triple digits for the last week. (104 today)
4. Have a messy house.
5. Find the cup two days later.

Like I said - easy.  

I may have to start a yogurt business.  We could use all the crumbs in the couch as toppings.