Step 1

Place milk (and cream) in a saucepan and heat on medium until almost comes to a boil.

Step 2

Turn the heat off and let cool to room temperature (115 F).Tip - You do not need a thermometer. The milk should be warm like when feeding a baby or when making bread.

Step 3

Pour the milk in a glass jar or stainless steel bowl - never use aluminum.Tip - Never use aluminum for marination or when using yeast as it causes oxidation.

Step 4

Add the yogurt to the milk and combine well with a whisk. Tip - I like to take half a cup of milk in a bowl and add the yogurt. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.

Step 5

Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.Tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.

Step 6

After 4 to 6 hours,  the yogurt should have set. Place it in the fridge and let chill for a couple of hours.

Step 7

Place milk (and cream) in a saucepan and heat on medium until almost comes to a boil.

Step 8

Turn the heat off and let cool to room temperature (115 F).Tip - You do not need a thermometer. The milk should be warm like when feeding a baby or when making bread.

Step 9

Pour the milk in a glass jar or stainless steel bowl - never use aluminum.Tip - Never use aluminum for marination or when using yeast as it causes oxidation.

Step 10

Add the citric acid to the milk and combine well with a whisk. Tip - I like to take half a cup of milk in a bowl and add the citric acid. Use a whisk to ensure there are no lumps. Then add this to the rest of the milk.

Step 11

Cover the milk jar with a clean kitchen cloth or paper hand towel and store in a warm place untouched for 4 to 6 hours.Tip - Do not put the lid on tightly. The yeast in the milk needs to breathe.

Step 12

After 4 to 6 hours,  the yogurt should have set. Place it in the fridge and let chill for a couple of hours.