Measure and pour the milk into a large pot. Using a candy thermometer, make sure the milk is heated to 185 degrees; then allow it to cool to 110 degrees.
Use any type of milk you prefer to make the
yogurt including cow, goat, horse, sheep, yak, or even water buffalo
Add unflavored active yogurt culture as a starter to the milk and stir well with a spoon.
Yogurt starter cultures may be purchased at
a natural foods store, or use a commercial plain cultured yogurt
from the grocer as a starter.
Pour the milk into clean containers for incubating.
Incubate the milk. This can be done in a number of ways; you can incubate the milk in a covered thermos, place filled containers in a 110-degree Fahrenheit oven, set filled containers on a heating pad and cover with towels, or place in a commercial incubator.
Wait for up to 12 hours for the yogurt to firm, keeping in mind that the longer the incubation period, the more tart your yogurt will taste.
Refrigerate the yogurt until you are ready to serve, then present plain, sweetened with raisins or fruit, added to smoothies. Watch your yogurt become a family favorite.