Easy Homemade Yogurt

Pour the milk into a stainless steel saucepan and heat it over medium heat until it reaches about 180°F (82°C). Stir frequently to prevent scorching.

Once the milk reaches 180°F (82°C), remove it from the heat and let it cool down to around 110°F (43°C). Use a thermometer to monitor the temperature. If not using a thermometer, to make sure that the milk is ready, dip your pinky into the milk. It should not burn you nor be lukewarm. 

In a medium bowl, mix the plain yogurt with a ladle or 2 of the cooled milk and whisk until smooth. Add this mixture back into the saucepan with the rest of the milk and whisk gently to combine.

Pour the milk mixture into a clean container or jars. Place the lids on to keep as much of the heat as possible. Fold a large blanket into half and place in the warmest corner of the kitchen. Place the jars on top of it, then wrap the jars tightly with the blanket. This step is important as the extra heat helps the yogurt to set.
Maintain this warmth for 8-12 hours, depending on desired thickness and tartness.

Remove the wrap and the lid. The milk should be fully set, (should not spill or come out of the jar). It may have the slightest liquid on top. If this is the case, place the jar in the fridge without a lid for one or two hours so this liquid is absorbed. Yogurt is ready!

Finally, put the lid back on the jars. Store in the fridge and it should keep well for about 1-2 weeks. In case the milk does not harden within 10 hours, wrap it again and give two extra hours. Then, follow the same process.