If you use Greek yogurt, you can use the same amounts. It will be thicker, so using the extra gelatin is only an option at that point.

My friend says she does the same too and it works great with a gallon! I'll have to try it too. Good luck to all!

Angela, I haven't made it by the gallon before but I would think the times would need to change just because of the fact that you are heating and cooling a larger 'thermal mass' of liquid. I will ask another yogurt making momma of many if she does it by the gallon.

I haven't found anything that says it will....but just to be safe you may want to add the honey just before you eat it. Usually I add it before just so it's ready to eat as soon as it's done incubating. BUT...you may have a point here. I will need to do a little more research.

I use the 1 cup of warm milk to "temper" the culture. Add the 1cup little by little while stirring to the culture so as to not shock or kill the culture. Then add the now tempered mixture back into the crock. If you have set your culture out to reach room temp you don't need to temper. Sometimes I forget to grab it out of the fridge so I do the gradual 1 cup mix just to ease it "back to life". It's not absolutely necessary, but I just want to be gentle I guess. hope that helps explain it better!

HMMMM....good question. I just looked it up quick and found this recipe. http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/ Thinking I might give it a try since our family is nearly dairy free now. (which is ironic because this post gets by far the most hits than any other on our blog) :) I'll post feedback after I give it a try.