I personally do it because I get a better consistency and taste, with lower lactose than in commercial varieties, and save a couple of bucks. It's really easy t

I personally do it because I get a better consistency and taste, with lower lactose than in commercial varieties, and save a couple of bucks. It's really easy to make, I use a teaspoon of the previous yogurt batch as a starter and let it ferment 13 hours in 1L of milk, in the oven with the oven light on. Too much starter and it ferments too quickly, gets chunky and sour.