I still think that using a yogurt maker is the best way to go.I follow superkitchenmachines method and then pour into individual jars (or a larger container if making paneer).The yogurt maker is temperature controlled and can culture for up to 24 hours if needed. I usually do 12 hours for our weekly yogurt.The yogurt maker doesn't use much power and the thermomix is free to be used for other cooking.
I had a fantastic yoghurt maker and lent it to Mum. When she went to cook in heaven one of the family nicked it. I wish I knew who, I would visit and claim it back. It has probably been thrown out by now anyway.