Set aside your starter yogurt while your milk heats up so it gets to room temperature.

Heat the milk on stove to 185 degrees Fahrenheit. *do not boil*

Let the milk cool down to 100-110 degrees farenheit prior to mixing in your starter culture. Do not let it cool below 90 degrees. To cool faster, put into ice bath. Otherwise it takes about a hour left out on counter.

Mix in your starter with whisk until there's no lumps remaining.

Set the timer for 6-9 hours. The longer it cooks the tartier it tastes.

Strain for 1 to 3 hrs depending on how thick you'd like it.