Interested not going lactose yoghurt!

I have the equipment purchased because my 2-year son lactose intolerant, but a real Milchfan is. A few months I was able to bribe him with Fruchtpürree, but eventually he would like his big sister eating yogurt. Unfortunately me prices for lactose yoghurt have almost killed, in contrast to Abgebotsvielfalt, so I had the idea to simply produce the yogurt itself. Long thought and I informed me about the most appropriate equipment, but after I read in a forum that it would be much more ecological, the yogurt to incubate a few hours in the native bed (instead of a current-driven device), I thought to myself: so susceptible to interference, a device, which should just have a constant temperature and a firm footing, not be built, so I can also take the "cheapest" Only remained spoiled for choice what color it should be ;-) only truly important I found the note, glasses and not to use cups, because you can sterilize them and offer less of a target for contaminants. Finally, the cultures are to multiply in peace, the yogurt should be preserved for a few days and I do not want to constantly "fresh yogurt" must buy more! I have the first two passages rumprobiert a little and the best score 1 glass lactose yogurt (fridge cold - from the last production) to 1 liter 3.8% lactose-free milk (room warm) and 12 hours of aging time received, then it is puncture resistant and after Stir the nice creamy. The glasses I wash off after use and sterilize them immediately before fitting the new yogurt for 3 minutes with boiling water, and the lid. During the ripening process, the device must not be moved - Schnitzel knocking in 30 cm distance, however, led to no impairment: -D