I found this recipe at the Washingtion Post Newspaper... This was fresh tangy... Use any type of milk percentage..... No fancy equipment needed.
1/2 gallon pasteurized milk make sure it is not ultra-pasteurized
1/2c active culture plain yogurt as your starter
thick beach towel or blanket
Turn crockpot on low. Add milk; cover & cook on low for 2-1/2 hours
Unplug crock-pot. Keep lid on, and completely wrap crock-pot in large thick towel or blanket for insulation, let sit for another 3 hours.
At the end of 3 hours, in a small bowl, whisk 1/2 cup active culture plain yogurt with 2 cup of the milk from the crock-pot and return to crock-pot.
Keeping crockpot unplugged, completely re-wrap in heavy beach towel.
Allow covered for another 8 to 10 hours.
Yogurt will have thickened but will be watery. Now you simply ladle yogurt into a paper coffee filter within a fine wire mesh strainer and allow to drain into a bowl into the bowl for about 30 minutes. Store in a plastic covered container and will stay fresh for 7 to 10 days.
My breakfast consist of a squirt of sugar free maple syrup and homemade low fat granola.
I have used honey or stevia to sweeten, fresh fruit, jam and fruit extracts to flavor. If you want a smoother yogurt give a whorl in the blender.
Always keep keep a a bit yogurt for your next batch.
If you like a thicker yogurt like greek simple allow to drain longer and for yogurt cheese strain over night in the fridge.
***I just found this post which I thought was important:
Only half of the process is listed here!!! Yogurt is a two step process, and simply heating the mixture is not enough. After the heating process, whichever method you use, you need to chill it covered in the fridge for several hours before consumption. The heat grows a Strep bacteria, the cold converts that into lactobacillus.(aka the good stuff) Also with each successive batch, your culture will be stronger, and it won't need as long to process."and simply heating the mixture is not enough.