Making homemade yogurt is so easy! Here’s how I do it: — 6C milk — 1/2C plain cultured yogurt Bring milk to 180°F. Then cool to 112°F. Whisk in 1/2C cultured yogurt (use some from a previous batch or look for one that says “contains live cultures”) You’re going to let this sit at about 86°F overnight or up to 18 hours. There are special yogurt incubators but I don’t have one. Once it’s sat and ripened, you can strain it. This is key in making it thicker. The longer it strains, the thicker it’ll