I've been making my own yogurts for at least 15 years now!! They taste much better than the commercial ones and at least I know what is inside! It also saves me some grocery money as it costs less to do homemade yoghurts.
In France, I use yoghurt live cultures but in Australia I simply use a plain yoghurt as a starter and it works well too. I didn't find live cultures at a reasonable price and I only managed to find them online, so at this stage I am using Full Cream Organic yoghurt.
To make this recipe you only need milk and yoghurt. I use full cream milk but this is just a personal choice, as I like thick yoghurts. If you want you can also make your yoghurts with skim milk but they might have a runny texture. I definitely recommend a yoghurt that has some healthy cultures such as L. Bulgaricus, L. Acidophilus, S. Thermophilus, Bifidus, L. Casei. We need those yoghurt live cultures as they turn the milk into yoghurt, without them you can't make yoghurt.
1 litre of full cream cow milk
3 tbsps. of plain cow yoghurt
If you have a yoghurt maker:
Simply mix the milk (at room temperature) with the yoghurt and place them in the yoghurt maker to set for 12 hours in the yoghurt maker. This is the method I am using as I found it quicker and easier than in the oven.
If you don’t have a yoghurt maker and/or prefer a traditional method:
Preheat your oven to 60°C.
In the meantime, on medium heat pour the milk in a pan and stir gently to ensure the milk doesn’t boil over.
Remove from the heat and let the milk cool until it is just warm.
Add the yoghurt and whisk until the yoghurt is completely dissolved.
Transfer this mixture to a large pot or individual bowls.
Place the yoghurts in the oven and let them set for 7-8 hours or overnight. The temperature and delay may vary depending on your oven and your taste.
Once it is done, remove from the yoghurt maker or the oven and refrigerate for a couple of hours.