When I visited a supermarket last time, I noticed that all packages of yogurt did not indicate where they were produced. All of cheaper ones had 'dairy products', which is NOT milk. Then I thought, alright I am going to make my own yogurt out of milk I can clearly see where it was produced.
This is not exactly yogurt, but kefir. I warmem up about a litre of milk to around 45 degrees (celsius). I mixed the bacteria into the milk and left overnight between 45 - 30 degrees. When I woke up and checked, the kefir was ready.
This kefir can be used over and over with new packs of milk.
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