I love love love Fage greek yogurt. It goes on sale fairly often here so I only buy it then
I've always eaten yogurt, but I'd get sick of it after a few days. Then I found the Mountain View (or whatever) brand
Oh you guys have to learn how to make yoghurt. It is so easy: 20 min hands-on time to make 1/2 gallon.
Recipe/procedure:
In a deep saucepan, start heating 7 cups of milk (whole works better) on medium to medium-high. In a large, clean container (we use a big glass cookie jar) mix 1 cup half-and-half with 1 cup of yoghurt, and set that aside. Get a big pan of ice water that will be large enough to hold your cooking saucepan. Set that aside, too.
Then pay attention to the cooking milk. Stir, so it doesn't scald at the bottom, and if you have a thermometer, raise the milk to 180 degrees. If you don't have a thermometer, the milk should get to just boiling but not boiling over.
Move the hot milk pan right into the ice water pan, and let the milk cool to about 100-110 degrees. Stirring hurries things along. If you don't have a thermometer, you'll know it is ready when no steam is coming off it at all, and you can barely feel any heat when you stick a finger in the milk.
Transfer the milk to the container with the half-and-half and yoghurt. Stir. Now you need to stash it somewhere warm overnight. Our oven has a 100 degree setting, but I have used a bread machine, oven-with-oven-light-on, and even a warm car. Some people wrap the container in a towel to make it cozy.
In the morning, you will magically have yoghurt. It will be looser but tastier than store-bought, and it will firm up in the fridge. I have only had one or two batches really fail, and then those are excellent used as liquid in baked goods (muffins, pancakes).