Ingredients:

5 oz. starter (available online) OR ¼ cup unsweetened yogurt with live cultures

8 cups milk*

Instructions:

1. Pour milk into a pot and simmer to 180 to 200 degrees
2. Stir the milk as it heats.
3. Remove pot from heat and let cool to 110 to 120 degrees.
4. Transfer ½ cup of warm milk to a small bowl and whisk in yogurt or starter until smooth. Whisk starter-milk back into pot of milk.
5. Cover pot with a large lid. Keep pot warm by wrapping it in towels or moving to a warm place, such as your oven with the oven light turned on.
6. Let the yogurt sit for 6 to 12 hours, until the yogurt thickens. The longer it sits, the thicker it will become.
7. Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.
8. Store in class jars

*Can be made dairy-free with full fat coconut milk. If using, let yogurt ferment longer, up to 36 hours for thick, creamy, dairy-free goodness.