Pour the fresh milk into a pot and heat over medium heat. Add 2 tablespoons of sugar and stir until dissolved. Warm the milk to about 150°F (65°C), then turn off the heat. Let the milk cool slightly, then whisk in the yogurt starter until smooth.

Strain the mixture through a fine mesh sieve for a smooth texture. Slowly pour the mixture into small jars, filling them up. Seal the jars tightly and place them all into a thermal pot or large pot.

Let the yogurt incubate for 4 to 6 hours, depending on how tangy you like it—the longer, the tangier. After incubating, refrigerate the yogurt and enjoy as needed.