One can make yogurt within 4-6 hours, but I figure if I'm going to make my own yogurt then I would go the extra hours to produce a yogurt that is lactose free and healthier to the gut.
This yogurt is so yummy! It hasn't gone through the process of straining the whey, and the yogurt already tastes much better than the Greek yogurts found at the grocery stores. The taste is still sour, but has a sweeter flavor than found in the commercial yogurts.
Well, all of the yogurt research also lead me to new information and sites on how to make mascarpone, http://realfoodrealdeals.com/2013/04/17/homemade-mascarpone; and at the same website, how to make ricotta cheese and ghee. I was curious on how to make mozzarella. Mozzarella is also a very easy process. But for now, my next project will be making homemade frozen yogurt.