Heat the milk to 180 degrees

Cool the milk to 112-115 degrees

Stir the yogurt starter with the rest of the milk. This 

Pour the milk into jars and incubate for 7-9 hours. 

Place the jars in the fridge to cool and set. Cool the yogurt in the refrigerator for a couple of hours. As the yogurt cools it will get even thicker!

You can definitely use supermarket-brand yogurt as a starter