Instructions

1. In a medium saucepan, heat the milk over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching. This step helps to denature the proteins, ensuring a smoother texture.
2. Remove the saucepan from the heat and allow the milk to cool down to 110°F (43°C). This is the optimal temperature for the yogurt cultures to thrive.
3. In a small bowl, combine the yogurt starter or plain yogurt with a small amount of the warm milk to create a smooth paste. This helps to temper the yogurt and prevent clumping.
4. Pour the yogurt mixture into the remaining warm milk, stirring gently to combine. Make sure the yogurt is evenly distributed throughout the milk.
5. Cover the saucepan with a clean towel or plastic wrap, and let it sit undisturbed at room temperature for 6-8 hours, or until the yogurt thickens to your desired consistency. For a tangier flavor, allow it to ferment longer.
6. Once the yogurt has set, transfer it to the refrigerator and chill for at least 4 hours before serving. This will help it firm up even more.
7. Serve your homemade yogurt plain, or top it with honey, fresh fruits, granola, or nuts for a delightful treat.