- 800g whole milk
- 40g live-culture yogurt
In a pot over low heat, warm milk to 180 °F / 82 °C. As it heats, run a spatula along the bottom of the pot to ensure there’s no scalding on the bottom, but don’t worry too much about overheating. Everything’s going to work out fine. Remove milk from the stove and transfer to an ice bath or leave at room temp to cool.
Spoon yogurt into a bowl or pitcher. Add some of the milk to the yogurt and mix until smooth. Add the rest of the milk to the mixture and continue stirring until combined. Carefully pour mixture into a large (1 L) canning jar or a bunch of small ones. Screw on lids. Transfer jars to preheated water. Allow incubating for at least five hours. You can leave the jars there for a little longer if you get busy. Nothing bad will happen. Transfer yogurt to the fridge and leave overnight to set.