Leave the jar at room temperature out of direct sunlight for 3 - 10 days, tasting occasionally to determine how fermented you like it. (homespuncapers.com)
Because a stomach virus caused me to become intolerant to milk products, I now make my own (virtually) lactose free yogurt by fermenting it for 24 hours. (davidlebovitz.com)
One way to prepare them is to half - cook them first, and then ferment them in a brine, using some leftover live - culture pickle juice as an inoculant. (foodasmedicine.ca)