Its super easy to make - all you need is milk and starter. The starter can either be from a jar (below) or from some previously made yogurt! (imagine that!)
We make both non-dairy and dairy yogurt regularly. The process is the same. This time, our milk is from a local Utah dairy, and our starter is from a previous batch of yogurt. (That's local, right?)
There are tons of tutorials out there if you are interested, (and even included on the back of your yogurt starter). I will spare you the details, but basically, you need to heat up the milk to kill bad bacteria. Then let it cool down to about 110 degrees, add the starter, and let it culture.
I use a yogurt maker for mine, but I hear it can be made in a good thermos as well.
After about 6-9 hours (depending on your milk) you will have fresh yogurt! YUM!!