Yoghurt is easy make at home. All you need is a good quality wide mouthed vacuum flask, or several, which will allow the temperature of the milk to be maintained until the culture sets.
To make yoghurt you can use goat, sheep, cow's milk or even soya milk. You will also need a good quality unflavoured organic yoghurt as a starter which should be allowed to warm-up to room temperature before use.
Heat sufficient milk to fill your vacuum flask, or flasks, to blood temperature which is around 37c. Then stir in two tablespoons of yoghurt for every litre of milk and mix thoroughly. At this stage you can add fruit or nuts if desired.
Pour your mixture into the vacuum flask, replace the lid and store somewhere warm for 1 to 2 days until your yoghurt sets. Once set store in a fridge and use within a week. Use a new starter yoghurt every third batch.