Step 1

Pour milk into a large pot with lid (don't cover) and set over high heat- stir frequently.

Step 2

Bring milk to boil- continue stirring frequently as the milk starts to heat to make sure the milk doesn't boil over.

Step 3

Set the milk aside on a thick blanket or big towel ( Don't move or disturb through the whole yogurt making process).

Step 4

Let the milk cool until it's just warm to touch prior to adding the Greek yogurt.  To determine if the milk is the right temperature you can either use a thermometer which should be about 115°F, or you can use the time-tested pinkie finger method. I used the pinkie method, where you dip your pinkie finger in the warm milk and try to count off 10 seconds (1 Mississippi, 2 Mississippi....) . If you can tolerate the heat for 10 seconds, it's time to add the yogurt.

Step 5

Thin the yogurt with a little bit of milk first by scooping few table spoons of warm milk and adding it to the Greek yogurt. Whisk until the mixture is smooth and the yogurt is dissolved in the milk.

Step 6

Pour the thinned yogurt into the warm milk while whisking gently. (only a few whisks, don't over mix here.)

Step 7

Cover the pot with its lid and wrap the pot with a thick blanket or a large towel; You might want to double the towels to keep the milk warm as it sets - ideally the around 110°F).

Step 8

Wait for the the yogurt to set for at least 6 hours without touching it. ( I leave mine overnight).

Step 9

Move the yogurt pot to the fridge and place it uncovered for couple hours.

Step 10

Now you have yogurt!

Step 11

Enjoy!