Sanitize the equipment

• Clean and sanitize the stainless steel pot.
• Sanitize the jars and containers you will use for the yogurt.

Heat the milk

• Add a splash of water to the pot to prevent the milk from burning at the bottom.
• Pour in the whole milk.
• Heat to 190 °F, watching closely so it does not overflow.

Cool the milk to incubation temperature

• Let the milk cool on its own, or add a little cold milk to speed it up.
• Check with a thermometer for 110 °F, or use the pinky test: if you can hold your pinky in the milk for 10 seconds, it is ready.

Add the culture

• Stir the live culture yogurt or the dehydrated starter culture into the warm milk.
• Do not cover the milk.

Pour into containers

• Pour the inoculated milk into the sanitized jars and containers.

Incubate

• Wrap the containers in a warm blanket and place them in a warm spot.
• Leave undisturbed until set.

Chill

• Once set like jelly, place the yogurt in the refrigerator without touching it.
• Chill until cold and thickened.