How much yogurt does this yield?

Can you give us an estimate about the time it needs to sit (are we talking days? hours? 20 minutes?).

Thanks.

syako, if you click the links to the original recipes, it will give you more detailed instructions

from Chow:
7. Put the lid on the container and store it in a cabinet at room temperature for a day or two, or until the yogurt acquires the taste and consistency you like. Refrigerate it to slow down the fermentation process. It will keep in the fridge for approximately two weeks.

Can this be made with skim milk and low fat yoghurt?

Definitely going to try this. Can't wait!

I am also curious about fefca's questions.

From the Make Your Own Yogurt link: However much milk you use, is how much yogurt you will make (1/2 gal milk = 1/2 gal yogurt). You can use regular, reduced or no fat milk.

I have a euro cuisine yoghurt maker. I just put it in a warm location, and get little jars of yoghurt. My mother makes it the old fashioned way, but I can't keep track of time that well.

Thanks for looking into that.

I wonder if I can use soymilk or almond milk, or even coconut milk! This would be fun to experiment with

I've done this and my grandma ALWAYS made her own yogurt. It's amazingly easy to do and I've always had great results. I think grandma used to stick the yogurt into the oven (turned off, of course) while it incubated so it would be out of the way. If you want your yogurt really fast, you can put it in a warm location to incubate. Ideally, you'd want it at around 98F, but slightly cooler would also work.

I'll probably end up making this, but I have to say that the idea of leaving it out a couple of days grosses me out just a little bit. But I'll look past that and give it a try!

My mum often makes yoghurt (she has one of those little machines) and it's incredible! Thanks for the idea Fit, I'll have to try that! (although I need to get something to check the temperature first)

LOL you can't use almond milk or soy milk ladies you need the bacteria from cow's milk. That's why cow's milk is so special.

Thank you to Fitsugar for posting a link to my homemade yogurt website (makeyourownyogurt.com). I noticed a bunch off new visitors coming in from here, and figured I'd check it out. Please feel free to post comments or questions directly to me at my website, or here (although my website will get you the fastest reply). Make yogurt, not war!

This is called dahi in India. I learned this from my mom who's been doing this for years. In my opinion, it tastes better if you use 1% or 2% milk to start with.

It sounds like too much work for me...I rather just buy Greek Yogurt at Trade Joe's.

Allytta has no idea what she's talking about. You can certainly make yogurt from soymilk, I've done it and it's great. Use a soy yogurt as a culture (Whole Soy & Co. is great!). Or just look up instructions online.

Cheers!