We had a sale on organic milk, so I purchased a 1/2 gallon, plus a small container of live, organic yoghurt (Stonyfield with cream on top). I used 1 cup of yoghurt to 4 cups milk to make this initial batch. The process is very simple: bring the milk slowly to boil, stirring constantly so it doesn't scorch. Once it has boiled 2 minutes, remove from heat (still stirring so it doesn't scorch!). Once it has come down to blood temperature, stir in the yoghurt. Cover and put in a warm place (about 100 degF) for 4-10 hours. I used my oven with just the pilot on, and checked every 2 hours after an initial 6.
There will be some liquid on top, which is the whey. You can drain it (I did) or you can stir it gently back in. If you prefer a thicker yoghurt, you can strain it thru a coffee filter or thru cheesecloth.
This lovely, creamy organic yoghurt cost me less than $3 for a quart - and would have cost me less than $3 for a half gallo n had I been so brave to try that much! Its a frugal choice when milk is on sale, and much more cost effective than buying those tiny containers of "probiotic" sweetened stuff filled with 3 kinds of sweetener, gelatin, cornstarch, and artificial colors!
If you prefer your yoghurt sweetened, traditionally you would drizzle some honey over it - or add your own seasonal fruit! You can also stir in a spoonful of your favorite fruit preserve (I admit to a fondness for my own raspberry jam on dreary winter mornings!)
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