1. I know exactly what is and is not in my yogurt: water, powdered milk and live active cultures aka yogurt starter. By the way my daughter watched how Yogurt was made on How It’s made and she was excited to learn that store bought yogurt is made with powdered milk.
2. Easy and fast to make. Start by stirring your dry powdered milk with a whisk for easier mixing. Next measure about 1 quart a little more is just fine of hot tap water (not hotter than 120) mix in 1 ½ cups of powdered milk (mix ½ cup at a time), 1 packet of freeze-dried yogurt starter (I like best) or ¼ - ½ cup plain yogurt (this must say contains live active cultures). Now pour into 4 pint size jars and cover with plastic lids. Last incubate for 6-8 hours by placing the jars in a lunch box size cooler, fill the cooler with hot tap water to the level of the yogurt and cover. This really only takes 5 minutes or less.
3. Homemade yogurt is very versatile and keeps well. You can make yogurt into nonfat cream cheese; use it as substitute for sour cream or buttermilk. Smoothies or yogurt drinks are fabulous. Frozen yogurt, Greek yogurt and more.
4. The cost is a fantastic benefit of making yogurt. Today as of 1-30-2011 1 batch of yogurt will be about $1 for the milk plus the about S1 for 1 yogurt packet. However I have made 8 batches with 1 packet cutting the cost down to about $0.13 the more batches you make with 1 packet the less it cost you. There is no extra cost to make Greek yogurt or cream cheese if you already have a colander, non-tarry kitchen towels.
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