Yogurt

-One half-gallon of milk (8 cups). I would suggest at least 2%. When you use whole, it comes out the consistency of low fat.
-1/2 cup PLAIN Yogurt.
-1/2 cup Dry milk. This one is optional. It just thickens it up more.

Turn crock on LOW & pour in milk (dry milk too if you're using it).  Heat on low for 2 hours and 45 minutes. After, turn OFF and unplug. Let cool with lid on for 3 hours. After, remove 1-2 cups of milk & place in a bowl. To the bowl, add 1/2 cup of yogurt & whisk WELL. Return mix to crock & whisk thoroughly. Cover & wrap crock in a big bath towel (to insulate). Let it culture for 8-12 hours. Usually I do 12, it makes it thicker. Scoop into jars/containers (I use Ball canning jars). Refrigerate at least 6-8 hours for best texture.
That's it! I know it takes an entire day, but the amount of actual work you do is about 5 minutes. The rest it does on it's own. I add flavor to it before serving. Usually we use homemade jam but there IS a lot of sugar in jam. You can use fresh fruit, honey, plain 'ol sugar, vanilla extract (tiny bit), or whatever other flavors you like!

I think it would last at least 7-10 days.