Ingredients:

• 1 liter of whole milk

• 2 tablespoons of natural yogurt (as a starter culture)

Instructions:

1. Heat the Milk
   Pour the whole milk into a pot and heat it over medium heat. Warm it until it reaches about 85°C (185°F). Stir occasionally to prevent a skin from forming and to avoid scorching.

2. Cool the Milk
   Once it reaches 85°C, remove the pot from the heat. Let the milk cool down naturally until it reaches about 43°C (110°F) — warm but not hot to the touch.

3. Prepare the Starter
   In a small bowl, mix the 2 tablespoons of natural yogurt with a few spoonfuls of the cooled milk. Stir until smooth.

4. Combine Starter and Milk
   Add the yogurt mixture back into the pot of cooled milk. Stir gently but thoroughly to distribute the cultures evenly.

5. Incubate the Yogurt
   Pour the mixture into a clean container or several jars. Cover them and keep them in a warm environment (around 40–45°C / 104–113°F) for 6 to 8 hours.

   • You can use an oven with the light on, a yogurt maker, or wrap the jars in towels to maintain warmth.

6. Check and Refrigerate
   After 6–8 hours, check the yogurt. It should be thick and creamy. Refrigerate for at least 2 hours before eating to allow it to firm up more and develop flavor.

Notes:

• For thicker yogurt, you can strain it through a cheesecloth after incubation to remove some whey.

• Save a few tablespoons of this homemade yogurt to use as a starter for your next batch!