Put milk and half & half in a crockpot. Cover and cook on low for two hours. Turn crockpot off and unplug, leave sitting for three hours.
After three hours, remove one cup of the warmish mixture and blend with the plain store-bought yogurt. Add mixture back to the crockpot and stir to combine.
Wrap with a thick towel and leave undisturbed for eight to twelve hours.
Remove from crockpot and store covered in refrigerator for 7-10 days.
Save 1/2 cup of the yogurt as a starter for your next batch.
You can make a yogurt cheese by lining a strainer with several layers of cheese cloth. Add yogurt and strain over another bowl in refrigerator for a day. Once the liquid, called whey, has drained out, you are left with a thick, creamy cheese. Stored in a covered container, it will keep in the refrigerator for two weeks.
We love to have yogurt cheese for breakfast. Combine with local, raw honey, walnuts and fruit.