Ingredients:

  • 8 cups whole milk (cow’s milk, goat's milk, or certain plant-based milks, not ultra-pasteurized)
  • 2 tablespoons plain yogurt with live and active cultures

Instructions:

  1. Gently heat the milk in a saucepan over medium heat, stirring frequently to prevent scorching. Monitor the temperature with a thermometer until it reaches 180°F (82°C). Do not boil.
  2. Remove the milk from the heat and let it cool to 110-115°F (43-46°C). This is crucial for the yogurt cultures to thrive.
  3. Once cooled, gently whisk in the yogurt starter until well combined.
  4. Pour the mixture into a clean glass jar or container. Incubate in a warm place (100-110°F/38-43°C) for 8-24 hours, until thickened.
  5. Once the yogurt has reached your desired consistency, transfer it to the refrigerator to chill for at least 2 hours to stop the fermentation process and further thicken.