[WARM 122°F] 240–300 min
2⅛ cups (500 ml) whole milk, room temperature
⅕ cup (50 g) plain yogurt; label must say “live, active cultures”
Sterilize bowls, containers and utensils with boiling water prior to cooking.
In a medium bowl, combine milk and yogurt and stir well. Transfer to glass containers and place lid on each container. You can also use plastic wrap to cover containers.
Place covered containers into the pot and add in 100 ml of water. Cover and ferment over [WARM 122°F] for 240–300 minutes depending on your desired consistency.
Refrigerate to serve. Yogurt can be stored in the refrigerator for 2–3 days.
The longer the heating time, the milder the yogurt will taste.
The homemade yogurt cannot be used as a starter to make another yogurt.
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