Making your own yoghurt is simple and really cost effective. All you need is milk and a culture. For this recipe I've used a store bought yoghurt for my starter culture but you can also use a freeze dried yoghurt culture (available at most health food stores).
If doing the store bought version make sure you choose a good quality, plain yoghurt that contains live cultures (check the ingredients list). A couple of my favourite brands are Jalna and Barambah.
Once you've made your initial batch you can use some of that yogurt to start the process again. You can repeat this method up to 3-4 times or until you notice a drop off in quality of the finished yoghurt i.e. less thick and tangy. Then you will need to buy another batch of store bought yoghurt to start the process again.
This recipe works with dairy milk. If you are after a non dairy alternative please see this coconut yoghurt recipe.
You don't need a yoghurt maker for this recipe but you will need to find a cosy spot to keep it warm enough to culture. Here are some ideas:
How to culture your yoghurt
Place in an esky filled with enough water to cover 3/4 of the jar. Close the lid and top up with more hot water if needed (this is what I used).
Preheat your oven to its lowest temperature. Turn it off then place your jar inside with the door closed and the light on to keep it warm.
Wrap your yoghurt jar in a towel/blanket and place in a cooler bag with a hot water bottle or heat pack.
If the temperature is warm enough (i.e. middle of Summer) wrap your jar in a blanket and leave it in the warmest spot in your house (top of ovens or next to hot water systems work well).
Place in a dehydrator set to 43 degrees.