Instructions

• First things first you gotta heat the milk in your pot over medium heat. Stir it every now and then so it doesn’t scorch.
• Keep going till it hits about 180°F. That’s when the proteins get ready to make the creamy texture you want.
• Pull the pot off the heat and let your milk cool down to roughly 110°F. This is where the starter cultures get happy and alive.
• Stir in your yogurt starter really well until it’s all mixed in smooth.
• Pour this combo into your nice clean container and cover it up with your lid or towel so no strangers get in.
• Place the container somewhere warm and draft-free for like 6 to 12 hours. This incubation is the slow release phase of flavor building.
• After it’s firmed up good, stick it in the fridge for a couple hours to chill before you dig in.