Some electric ovens also have the ability to "cook" at low, precisely controlled, temperature for several hours, which makes it possible to produce yogurt.
The basic steps in warm parts of India (which is much of India) are easy:
- boil some milk, say half a liter to 2 liters or so (or it was already boiled for other use and cooled, warm it up some)
- add a spoonful or so of the previous batch of yogurt to it (the starter)
- leave it covered to sit in some place in your house which is at the right temperature for fermentation to not only happen but be facilitated - this could be a cooler part of the house or a warmer part, depending on what climate you live in
- wait for some hours, maybe half a day or so
- eat it