Step 1: Heat the Milk

• Pour 5 cups (1 liter) of milk into a large pot.
• Heat over medium heat, stirring occasionally, until it reaches 104°F (40°C). If using fresh milk (unpasteurized), bring it first to a boil, then allow it to cool down to 104°F (40°C).

Tip: If you don’t have a thermometer, heat the milk until it feels comfortably warm (not hot) to the touch—about body temperature.

Step 2: Add Yogurt Starter

• Add 1 tablespoon of plain yogurt with active cultures to the warm milk.
• Stir thoroughly to ensure the starter yogurt is evenly distributed throughout the milk.

Step 3: Incubate the Yogurt

• Cover the pot with a tight-fitting lid.
• Place the pot in a warm, draft-free spot.
• Wrap the pot with a blanket or multiple blankets to maintain a consistent warm temperature, especially in colder conditions.

Step 4: Let Yogurt Set

• Allow the yogurt to ferment undisturbed for at least 4 hours.
• After 4 hours, gently check the yogurt. If it appears too runny, cover again and allow fermentation to continue.
• Fermentation typically takes 6-8 hours but can take up to 10-12 hours in colder environments.

Step 5: Chill and Serve

• Once set, refrigerate your yogurt for at least 3-4 hours before serving to achieve the best texture.