The recipe I used for this week's successful yoghurt was Rhonda's one from here. The only thing i wasn't happy with was the tiny lumps that remained from the powdered milk, I'll make a point of mixing this with a small amount of hot milk next time.
Two changes I made to using this recipe previously lay in the ingredients:
1) I used real jersey milk; and
2) Roaming Cow yoghurt for the starter kick
As I usually use Barambah yoghurt I think the difference is the milk. I'll let you know how succeeding batches go.