Thermophilic means “heat-loving.” To make yogurt with a thermophilic culture, you must heat the milk to a temperature that will break down the milk proteins (about 160° to 180°F), then cool it back down to culturing temperature (around 110°F). The culture is added to the warm milk and kept at that temperature while it cultures; usually between 4 and 12 hours. Thermophilic cultures typically produce yogurt that is thicker than a yogurt from a mesophilic culture.
1• Heat milk to 95 degrees
• Add starter – 20 minutes
• Heat to 104-108 degrees
• Add rennet
• Cut curd into small squares
• Stir and allow to settle
• Pour off excess whey and add back the water to volume
• Stir every now and then for ¾ hour
• Ladle into a mould
This is exactly how the recipe is written down and I do not know any more about it.