I learned to make organic yogurt at home using this recipe for homemade yogurt. You'll need a small amount of kitchen equipment including:
So, first things first. Everything you are using should be clean, dry and sterilized. The heat softens the milk proteins and prepares them for bacterial growth while the other purpose is to keep the milk from growing contaminants. If you let the milk ferment longer than seven hours, your homemade yogurt will be thicker. We use 2% organic milk for our Greek yogurt because we like it rich and creamy. We top our homemade yogurt with fresh fruit, and sometimes honey if we want something less tangy. I have found that mini Ball jars (half size) are ideal for storing and transporting homemade Greek yogurt. It will last about 7 days in the refrigerator, maybe longer. It does not freeze well, in my experience. I use homemade yogurt as a substitute for sour cream in many dishes and salads.
Let me know how it turns out!