Greek style yogurt
It was very much en vogue to make your own yogurt in the latter part of the 20th century but now you may well be asking, "why bother?"
Well it's about two things: taste and texture, and it's worth it.
Traditionally, Greek yogurt is made by straining the yogurt to remove the whey (the liquid remaining after the milk is curdled), and the end result is a more-solid yogurt with less sugar, fewer carbohydrates, and more protein compared to regular yogurt.
For example; Fage Total brand Greek yogurt is really made in Greece and contains Pasteurized Milk and Cream, and Live Active Yogurt Cultures (L. Bulgaricus, S. Thermophilus, L. Acidophilus, Bifidus, L. Casei).
So to get started, you just need to mix a teaspoonful of your selected good quality yogurt with one litre of milk and leave it for a few hours for the bacteria to do their work. Then you'll need to strain it to your desired thickness and
depending on the temperature, the yogurt thickens in 6 to 8 hours.
And... Next time around, just use a small amount of your remaining yogurt as a starter for the next batch.
Lactose free opportunity
Yes... this bit's easy. If you follow the instructions on the right but leave the yogurt for at least 24 hours, the lactose in the thickening yogurt will have been chemically absorbed. Best not to keep for more than 30 hours before straining and cooling.
Some say it's a little more sour in taste but to my taste buds, only marginally so if at all.
A 'how to' guide