That’s yogurt pronounced yog(as in jog)-urt.
1 Bottle of whole milk
1/4 C of yogurt (you need this as a starter, so you can buy some and then just save a quarter cup of your yogurt for your next batch)
Optional powdered milk
1) Boil whole milk (for some reason it doesn’t come out right with less than whole milk) in a large pot until it boils and foams at the top. Shut if off before it spills over.
2) Let the milk cool off until you can keep your pinky finger in the milk for 10 seconds without burning it (a temperature reading would have been great for this step but I don’t think they had these back in Greece 70 years ago), so this will be the most difficult step.
3) In a small bowl (that holds about 2 cups) add the live yogurt and beat it until smooth. Slowly add to this starter one cup of the milk from the pot stirring slowly until combined.
4) Transfer this mixture (in #3 above) to the pot of boiled milk slowly pouring it in the pot while mixing the pot of milk the whole time to combine thoroughly (with a spatula or long spoon).
5) Pour into glass or plastic containers and seal them.
6) Arrange the containers together and cover with 2 to 3 towels keeping them in a warm place of the house (and no, you don’t need some sort of a yogurt maker gadget to keep them warm). Let them sit overnight.
7) In the morning place them in the refrigerator and they will get cold. Yogurt is done.
8) Do a dance!
It tastes delicious but comes out a little runny but I have read that you can add some powdered milk to the mixture to make it thicker.
Recipe from No Impact Man