>If you do a Google search on yogurt making, you will find a lot of
>information. For basic yogurt, I put the milk in a stockpot and heat it to
>just under a boil. When the temperature has decrease to between 100F and
>110F, I add a small carton (1 cup) of commercially available yogurt that
>specifies that it has live, active culture (Dannon, plain). You need to
>maintain the temperature in this range for about 3 hours. You can do this
>in an oven or you can put it in a picnic cooler with hot water added to
>about half way up the sides of the container. I find that it is best to
>portion out the yogurt into serving sizes or into quarts before incubating
>it. For more firm yogurt, add non-fat dry milk power - about one cup per
>quart of liquid milk. If you want to sweeten it, add the sugar before you
>incubate it. I use inexpensive, clear disposable cups and add a bit of
>fruit puree or jam to the bottom, ladle in the culture, and incubate them on
>sheet pans with the oven set to 110F.

Okay, I gotta ask. Yogurt isn't expensive. The yogurt I made back in my old
"Birkenstock days" didn't taste appreciably different than the stuff I got at
the store. (Maybe I didn't do it right?)

Given this, why would anyone go to the trouble of making yogurt?

Sheila