- 2 cups milk
- 1/4 tsp yogurt starter about 0.5 g (or 1 TBSP yogurt from previous batch)
- Bring 2 cups of milk to a simmer until it reaches 180 degrees F (80 degrees C)
- Lower temperature to 115 degrees F (46 degrees C).
- Pour milk into non-reactive bowl, and stir in yogurt culture.
- Cover, wrap in towel, and set in a warm place for 6-8 hours or overnight.
- After it's done, store in refrigerator.
- Reserve a little bit of yogurt to use as a starter for the next batch.