Kelly can you please...

 explain your method for making yogurt?

You have a way of explaining things so I understand them (#ForrestGump).

When I read about your yogurt I always sort of wish I knew how you did it. I've made yogurt before but fumbled through a bunch of people's different instructions. 

So can you explain what you do?

I would also be very interested in knowing this!

Sure.

I usually make three 16-oz jars at a time but you could make more or less, of course.  I put 48 oz of  milk in a pan and heat it over medium heat until it reaches 180 degrees.  I use a candy thermometer to make sure the temp is right.  And I stir it now and then while it's heating.  When it gets to 180 degrees, I take it off the burner and let it cool for about 20 minutes.

It ends up getting a sort of skin on top, and I use a big spoon and take that off.  Then I put about two tablespoons of plain yogurt in each of three 16-oz canning jars, fill the jars with the milk, put lids on them, and shake them up so the yogurt is all mixed in the milk.  Then I take the lids off.

The jars need to be kept at about 115 degrees for about four hours.  I do that by filling my crockpot about halfway with water and setting it on low.  Someone I know uses her food dehydrator, but I don't have a dehydrator.  I've heard other people turn on a heating pad and put the jars on the heating pad.

So I put the jars in the water in the crockpot for four hours.  Then put the lids on them and stick them in the fridge.  Don't shake, don't stir, don't mess with them at all.

I leave them overnight.  They need to sit at least eight hours.

Then you can stir it up and eat it, or you can strain it if you want it to be thicker, like Greek yogurt.  I strain mine.  I put a mesh strainer over a bowl and line the strainer with cheesecloth, then pour the yogurt in.  I put the whole thing in the fridge for a couple hours and then I have Greek yogurt.

Ok, so you heat at 115 for four hours, then take the jars out of the crockpot and put in the fridge?

Yes, this is a dumb question but I want to make sure I am understanding correctly.

And how much milk do you use to make that much yogurt?

Yes, I take the jars out of the crockpot, put lids on them, and put in the fridge.

48 oz of milk makes about 48 oz of yogurt, three 16-oz jars.  That's before I strain it.  When I'm done straining it, I probably end up with about 32 oz of yogurt.

Thank you for asking.  I thought I had saved a prior thread where she explained it, but apparently not.

Making sure I get this one. 

Do you think it would work the same if i used almond milk?

 I always wondered that too. I know part of the scientific process is the enzymes involved. I await Kelly's response.

I don't think so.  I've never heard of almond milk yogurt.  But the reason this process makes yogurt is because there are certain types of "good" bacteria in milk that turn the milk into yogurt.  Almond milk is really more like almond juice, not milk.  I don't think it contains probioitics and other good bacteria like milk does.

yeah true. I know they make coconut milk yogurt, but it has things in it like tapioca starch, etc, probably to thicken it up.