Heat Milk: Pour the milk into a heavy-bottomed pot and heat it over medium-low heat until it reaches 185°F. Stir occasionally to prevent the milk from scorching at the bottom of the pot.
Cool Milk: Remove the pot from heat and let the milk cool down to 110°F. You can speed up this process by placing the pot in an ice bath. Stir occasionally to ensure even cooling.
Add Culture: In a small bowl, mix the yogurt starter into one cup of the cooled milk. Whisk this mixture back into the pot of cooled milk.
Add to jars: Add your inoculated milk into glass jars until full with one-inch head space. You can use whatever sizes you'd like, but I like using quart jars.
Incubate Yogurt: Once the yogurt is topped off in the jars, screw on a lid and place in a warm spot to maintain the temperature around 110°F (43°C) for 12-24 hours. The longer the incubation, the tangier the yogurt.
Chill: Once set, refrigerate the yogurt for at least 2 hours before eating.
