I've put multiple links on the stickied "what is the 17 DD" that has tons of recipes.

My first recipe is for yogurt. All those little cartons add up really fast, you know? And making it is super simple.

Homemade Yogurt

1/2 gal whole milk
1/2 c powdered milk
8 ounces live culture Greek yogurt
3 qt Crockpot
Accurate kitchen thermometer
Immersion blender(optional)

Pour milk into crockpot. Blend in dry milk really well. Cover and cook on low until 180 degrees. This is to pasteurize the milk so the yogurt bacteria don't have to compete. Turn off crockpot. Cool with lid on until it reaches 110 degrees(or so). Takes about three hours. Thoroughly blend in live yogurt. Cover, drape crockpot with three heavy towels. In three hours, plugin crockpot(still covered in towels, so be careful and pay attention) and heat on low 10 minutes. Unplug and let sit undisturbed at least 8 hours. Then place the crock(with lid) in the refrigerator to chill. In another four hours or so, decant into a large sealable container.

Typically, when I start this process, I do it about 10am. By the time I heat it up, cool it off, etc, I'm ready to leave it overnight. About 8 am the next morning, I stick the ceramic crock in the refrigerator to chill. It's supposed to last three weeks or so, but I make a new batch every 8-10 days. I eat a cup a day, and use the rest to make dip and yogurt dressings, plus I save the last cup to make my next batch. Costs me about $1.67 with electricity to make 1/2 gal of yogurt. I sweeten it with 2 tablespoons of unsweetened applesauce and cinnamon, or 1/2 cup berries. It's delicious, and my kids would love to eat it three meals a day!

Yesterday I made yogurt cheese by putting yogurt in fine strainer and setting on a bowl. In 24 hrs it had reduced size by half. I added dill and plan to use it as a dip for veggies. Also, plan to spread it on smoked salmon for bfast. Recipe was in 17 DD cookbook. I also make salad dressing by adding dill and mustard to yogurt . Really great with chicken and tuna.