1. Wash all pots and bowls to be used.
2. Heat cream on moderate heat until the edges near the pot bubble, stirring frequently and gently.
3. Measure one cup of warmed cream (from step #2) into another pot.
4. Sprinkle the gelatine into the second pot of cream and stir thoroughly.
5. Add another 1/2 cup of cream to the second pot, and stir thoroughly.
6. Once the gelatine in the second pot is completely dissolved (no more clumps) gradually add the rest of the warmed cream to the second pot.
7. Heat mixture gently, while stirring, until the temperature is between 110 and 120 degrees F.
8. Remove pan from burner.
9. Put the container of pre-made yoghurt into a large bowl. Stir until softened.
10. Pour about a cup of the warm cream into the yoghurt bowl, and stir gently but thoroughly to combine.
11. Continue adding cream, and then stirring, until all the cream has been incorporated into the bowl.
12. (optional) Reheat yoghurt mixture to 110 degrees F.
13. Pour mixture into containers, cover with a towel, and allow to sit for at least 3 hours.
USE half-and-half or heaving whipping cream and my yoghurt usually takes up to 10 hours to culture For gelatine use 1 packet of Knox and for yoghurt use 1 cup of Dannon plain