Homemade yogurt
Homemade yogurt is a snap to make.
All you really need is good quality milk,
a few spoonfuls of your favorite plain
yogurt to use as a starter culture, and
some time to let it sit. You can substitute
low-fat milk here if you’d rather; 2 percent
works a lot better than 1 percent. Skim milk
will give you a thinner yogurt, though if you
add some dry milk powder to the milk as it
heats (about ½ cup), that will help thicken it.
Creamline (non-homogenized milk) will give you
a cream top on your yogurt. Homogenized milk is
smooth throughout.
Learn more in wikipedia