In an enameled cast iron pot, turn the heat to medium. Add the milk. Set timer for 10 minutes. Temp to 190º, no more.

Pour into a quart container (an old yogurt container is perfect. Let cool to 115º, no warmer or you run the risk of killing the yogurt culture.

Pour a 1/4 cup of the cooled milk into a mixing bowl. Add yogurt. Whisk together. Add back into the quart container.

Set in warm, dry place for 6-24 hours, depending on the flavor and consistency desired. Less is softer and milder, more is firmer and funkier. I prefer the 24 hours myself.

When set to desired consistency, refrigerate and use.

One additional step for the firm and funky. After 4 hours in the frig, you can fold a paper towel so it sits on top of the yogurt, then replace the top. After an hour or so, remove the wet paper towel. Repeat as many as 3 times if you want something more Greek style.