Most of the year we enjoy a few strawberries with our yogurt, but in June we appreciate a little yogurt with our bowl of strawberries. Either way, you need to know how to make yogurt at home. It's easy and requires no special equipment. I make yogurt in quart-sized canning jars. I usually make two quarts at a time.
Pour the mixture into quart canning jars. You need to keep it at about 110 degrees for several hours. Our grandmothers would have put it on the pilot light at the back of the stove top. You might use your slow cooker as a warm bath, or maybe you can keep your oven cool. I place my quart jars on an electric heating pad and then cover with a towel to hold in the heat. Hold the mixture at a warm temp for several hours, then transfer to the refrigerator where it will keep nicely for a couple of weeks.
Making yogurt at home is easy, saves money, and gives you control over the fat content of your yogurt. Enjoy!