Healthier yogurt

I also make my own.

1/4 cup starter yogurt per 1/2 gallon of milk (I use whole).

Measure out yogurt starter (I started with Dannon plain) and set it on the counter. Heat milk to 180 degrees (I use a low heat and stir every few minutes). While milk is heating, put glass jars (I used wide mouth canning jars) in oven @ 200 degrees. Heating the jars will sterilize them. Once milk is heated, turn the stove off but leave the pot on the burner. Put about a cup into the yogurt and mix until smooth. Pour yogurt milk mixture back into the pot and allow the milk to cool to 110 degrees, turn the oven off. Once milk is cooled to 110, pour into jars. Wrap jars in a towel, and place back into the oven, leaving the oven light on. Allow to sit at least over night, but anywhere from 12-24 hours is fine. Pull the jars out, put lids on, and place in the fridge. I always get really thick yogurt with this method, and you can always add sweeteners/fruit/whatever when you go to eat it. Will keep for a few weeks in the fridge, and yogurt can also be frozen. Just be sure that if you're going to freeze it, that you leave enough space in the jars to account for expansion.

Taking this!

My SIL gave me a recipe to make yogurt which I unfortunately lost.

ETA: How much yogurt does it make?

Depends on how much you make. :P When I made this with a 1/2 gallon I got two large mason jars + one smaller jars worth. I'm not actually sure how much that comes to.