Directions

1. Heat your whole milk over medium to low heat until it starts to boil, stirring occasionally to prevent skin and foam forming on top.
2. Remove the pot from heat and allow the milk to cool until it reaches 100ºF.
3. Gently stir in the powdered yogurt culture according to the amount required, stirring until completely incorporated throughout.
4. Ladle the milk mixture into the yogurt maker pots (or mason jars). Arrange jars nicely inside the yogurt maker or slow-cooker.
5. Set the temperature to 110°F and incubate for about 5 hours or overnight. The longer you keep it in, the thicker and more tart your yogurt ends up.