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Message: <blockquote data-quote="N_Addy" data-source="post: 70639" data-attributes="member: 9985">I thought my wife was the only one who made home-made yogurt!  She is big into fermenting (e.g. kefir, ginger beer, veggies, etc) and makes yogurt for the probiotic benefits.  Your method differs somewhat from hers but the most interesting thing that jumps out at me is that yours comes out sweet.  Hers is somewhat tart like you would expect plain (unsweetened) yogurt to be.  She adds honey when serving but it can still make you pucker.  (It's wonderful, BTW!)One difference is that she starts with a quart of milk rather than a gallon so the probiotics are much more concentrated.  Also, here in Texas you can't let it sit outside for long.  Our heat would literally cook it.  Instead she stores it in a closed, unheated oven (with nothing but the oven light on) for 15 to 20 hours.</blockquote>