• 1/2 gallon whole milk
  • 1/4 cup whole milk yogurt with live cultures
  • Clip on beverage thermometer


  1. In a large sauce pan with a heavy bottom (or a double boiler) over medium-low heat warm the milk, stirring frequently, to 170-180° F.
  2. Remove from heat and allow the milk to cool to 100-115° F.
  3. You can place the pot in an ice bath in your sink to speed up the cooling process.
  4. Whisk in the yogurt and transfer the mixture to a ceramic or glass container with a lid.
  5. Wrap the container with a few kitchen towels and place it in a warm place for 8-12 hours or until thickened. An oven with the light turned on is a good option.
  6. Stir and refrigerate the yogurt overnight or for at least 8 hours.
  7. Yogurt will last refrigerated for 10-14 days