If making Tamiflu is a little too intense for you, David, a professor of biology and chemistry at U.C. Clermont college has a yogurt making how-to using commercial yogurt as a starter and a cooler as an incubator – “Yogurt is a fermented milk product which originated in Turkey in which a mixed culture of Lactobacillus bulgaricus (or occasionally L. acidophilus ) and Streptococcus thermophilus produce lactic acid during fermentation of lactose. The lactic acid lowers the pH and makes it tart and causes the milk protein to thicken. The partial digestion of the milk when these bacteria ferment milk makes yogurt easily digestible. In addition, these bacteria will help settle GI upset including that which follows oral antibiotic therapy by replenishing non-pathogenic flora of the gastrointestinal tract.” Thanks Jason! – Link.