- 8 cups milk
- 4 tablespoons plain yogurt with live and active cultures or freeze-dried yogurt starter
In a heavy-bottomed pot over medium heat, bring milk to 180°F, stirring regularly to prevent scorching. Once milk has reached temperature, allow it to cool to 110°F (place pot in an ice bath to speed cooling, if desired).
When milk has cooled, add yogurt to the pot and whisk thoroughly to combine.
Pour milk and starter mixture into two quart-sized jars (and smaller 1/2-pint, if using) and screw on lids. Place them in a small insulated cooler and fill with 120°F water until jars are submerged nearly up to their lids. Close cooler and leave in a draft-free, undisturbed place for six hours or until desired tartness is achieved.
When incubation is complete, remove jars from water bath and place in refrigerator for at least six hours to halt culturing and set yogurt.
At this point, yogurt may be eaten, but to achieve a Greek-style consistency, it will need to be strained. Place a fine mesh strainer over a bowl and line it with two layers of cheese cloth. Spoon yogurt into lined strainer and allow to drain for two hours or until desired thickness is achieved.
Transfer yogurt to a storage container and refrigerate until needed. Remaining leftover whey (approximately two cups) may be reserved for another use if desired.