Step 1

Measure 4 cups of raw milk into a glass or plastic container. Add 4 tablespoons of mother culture and mix well.

Step 2

Cover with a towel or cheesecloth, secure with a rubber band. Set on the counter in a warm spot about 70-77°F/20-25°C, out of direct sunlight. Culture for 12-18 hours.

Step 3

Check by gently tilting the jar. If the yogurt separates from the side of the jar with a clean break, it is done. If it is still very liquid and pours up the side like milk, return it to the counter and check again later.

Step 4

Once set, refrigerate for at least 6 hours before eating.