I covered all kinds of Yoghurt in my first book - this is the simplest - the magic to love is that you can make more yoghurt out of ..... your yoghurt! The process is simple, and mostly requires you to just stir and wait. It will do all of the work for you.
I recommend being patient and keeping it at 85c for at least 20 minutes before bringing it down to temperature to add the culture. This will result in a creamier yoghurt. Non-dairy yoghurts require some more nurturing - and different cultures more suited to the sugars.