Step 1

Heat milk to 175 to 185 degrees F and hold it at that temperature for 15-30 minutes.

Step 2

Allow to cool to 110 degrees F and skim off scalded layer. Pour into a quart sized clean Mason jar.

Step 3

Stir in 1/4 cup yogurt or starter until well combined.

Step 4

Put a lid on the jar, wrap the jar in a large towel and place it in the oven with the light on or one of the other culturing methods listed in the notes section below.

Step 5

Keep warm at 110 degrees F for 6 to 8 hours or until firm.

Step 6

Remove 1/4-1/2 cup yogurt and set aside (or freeze) for your next batch of yogurt.

Step 7

Move yogurt to the fridge and store for up to 14 days.