Scald a quart of soy milk in a clean pan. Boil little glass cups from yogurt maker.
Stir in 1/8 tsp of yogurt starter (or a tablespoon or so of soy yogurt), once it has cooled to tepid. Don't do what I did one time, and stick your finger in there to check it, though, or you will deposit all kinds of bacteria into the milk which will then multiply in the yogurt maker, yielding a very stinky mess instead of yogurt. I test the milk by getting some with a clean spoon and sticking my finger in that, and then throwing what's in the spoon, and the spoon itself into the sink.
Pour into glass containers and place in yogurt maker. Plug in, turn on and forget about it for eight hours.
Try not to wonder whether the fly that ever-so-briefly landed on one of the cups before you got the lid on will have deposited wondrous amounts of bacteria which will incubate as well. You will find out soon enough.