Step 1

Heat the milk. Pour the milk into a large pan and place over medium to medium-high heat. Warm the milk to right below boiling, about 180°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over. This heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.

Step 2

Cool the milk. Let the milk cool until it is just warm to the touch, at least to 105°F. Stir occasionally to prevent a skin from forming.

Step 3

Thin the yogurt with milk. Scoop out about half a cup of warm milk into a bowl. Add the yogurt starter and whisk until perfectly smooth.

Step 4

Whisk the thinned starter into the milk. While whisking gently, pour the thinned starter into the warm milk. This inoculates the milk with the yogurt culture.

Step 5

Transfer the pot to the:a) turned-off oven. Cover the pot and place it in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine).b) yogurt maker. Pour the milk into the bowl of the yogurt maker, set the temperature to 105F and let it set.

Step 6

Wait for the yogurt to set. Let the yogurt set for at least 10 hours and up to The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 8 hours and stop when it reaches a flavour and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.

Step 7

Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven/turn off the yogurt maker. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the yogurt to storage containers, cover, and refrigerate. Homemade yogurt will keep for up to 2 weeks in the refrigerator.