This thread is being edited to include an index to the recipes contained here. Ice cream Blueberry Yogurt Muffins Butter Buttermilk - Cultured Cream Cheese Creme Fraishe Kefir Mozzarella Cheese Pizza Dough Rhubarb Sauce Strawberry Buttermilk Ice Cream Vinegar Cheese Yogurt Yogurt with photos Yogurt Cheese Low Carb Yogurt First you need a good starter of plain yogurt culture. You can buy it dried but the best way is to buy a container of good yogurt that you like to eat. Plain yogurt. Nothing with fruit or other flavors in it. I use Stonyfeild Farms Organic plain yogurt. It has 6 different types of active yogurt cultures in it. If you want a thick yogurt you will need a small box of powdered milk. Cow milk or goat milk will make good yogurt. Using quart sized mason jars - Sterilize the jars and lids. 1 quart of milk mixed with 1/3 cup powdered milk. Using a candy thermometer heat the milk slowly to 185 degrees. Remove from heat. Allow to cool naturally(or set pot in a ice water bath and carefully watch the temp -it will drop fast while stirring) to 110 degrees. Stir in 2 heaping tbsp of your plain yogurt. Mix well until all is dissolved. Pour the mixture in your quart sized jar. Wrap in a dishtowel to insulate. Using a second jar, fill it with boiling water. Wrap it in a dish towel to insulate. Place both jars in a small cooler that you have heated with hot water****. Allow the yogurt to cure for 10 - 12 hours. When the milk is set to a solid it is ready. Refrigerate and serve cold. If you do this in the morning you will have fresh yogurt for the following morning. ****Do not leave water in the cooler. Fill the cool with hot water while you are preparing everything then pour it out. You simply want a warm place to incubate your yogurt cultures.