I do. I use whole milk, bring it to 180, let it cool to about 100, add my starter yogurt (usually Dannon--plain, of course) and then I put it in a cooler with hot water poured around the jars of yogurt. I use a gallon of milk at a time.
I leave it in the cooler overnight, and the next morning, I put the yogurt in the fridge. When it is cool, I pour it into a cloth lined colander and drain some of the whey off, to make Greek style yogurt. I usually drain it over night, and if it is too thick, I stir some of the whey back in.
The whole milk, and the heating to 180, ensures that the yogurt is thick and not grainy.