Hurricanes and Hangovers and Other Tall Tales and Loose Lies from the Coconut Telegraph by Dear Miss Mermaid

Yogurt is a fermented milk product which originated in Turkey in which a mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophilus produce lactic acid during fermentation of lactose. The lactic acid lowers the pH and makes it tart and causes the milk protein to thicken. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible.  In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.

Yogurt is a cultured dairy product that can be made from whole, lowfat or skim milk, including reconstituted nonfat dry milk powder. Although most yogurt  is made from cow's milk, any type of milk can be used. In other countries, yogurt is made from the milk of water buffalo, yak, goat, horses and sheep. As interest in raising goats increases, so does the popularity of making yogurt from goat's milk.
Making Yogurt, about 4 cups

I used two two-cup ceranmic pots with lids to make mine, you can also use canning jars or any pyrex glass dishes, you will need covers for whatever you use

RInse yogurt pots (use glass or kiln fired ceramic pottery) in super hot water, then fill with hot water and let stand until ready to fill with yogurt maker, make sure lids are rinsed in super hot water

One Liter Long Life Milk
One Cup Milo Powder Milk
1/4 cup plain yogurt (Dannon works best)  
1 packet Sweet and Low

Mix all together thoroughly

Use a strainer to pour mixture into yogurt pots, (this will test to make sure you mixed thoroughly and not let any lumps through)

Place in gas oven with just the pilot light lit, let sit overnight, the next mornign you will have the most delicious yogurt you ever tasted