do I need more reasons?Homemade Yogurt
4 cups nonfat milk (you can use whatever milk you want for a higher-fat-content yogurt. Purportedly, this even works with soy and other non-dairy milks.)
1/4 cup dry nonfat milk solids (optional)
1/4 cup plain yogurt (with active cultures - to start, this basically just means some kind of recently purchased store yogurt; it should say on the side whether it has active cultures or not. Once you've made yogurt at home, you can just use that.)
1. Mix the dry milk (if using) with 1/4 cup of the liquid milk in a small bowl, making sure there are no lumps. Pour into 3.5-4 qt. slow cooker and whisk in remaining milk.
2. Turn slow cooker to high for 1.5 hours.
3. Turn slow cooker off for 2 hours, or until milk is lukewarm.
4. Remove 1/4 c. milk and mix with yogurt. Stir the mixture back into slow-cooker. Replace lid, and cover with an opaque dish towel (if your lid is transparent).
5. Wait 6-8 hrs. or until thickened and then put your quart of yogurt in a container in the fridge (don't eat until it's been refrigerated at least 4 hrs).
I did not use the dry milk, so that may make it a tad thicker. I have found that is thicker if you use whole milk, more runny the less the fat content in the milk. You can also put it through a strainer to make super yummy Greek yogurt! However, it does not make much quantity once you do that! It definitely is not sweet, but it's super good and if needed, a tsp. of honey or jelly or some mixed-in fruit would probably do the trick! It certainly could not be easier (or cheaper!) to make.
I'm a convert. =)