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Clean all yogurt-making tools.
Sterilize jars by running them through the dishwasher or boiling them in water.
Then pour milk into a saucepan.
Remove about ¼ cup of the milk and whisk tapioca flour into it.
Return flour and milk mixture to the pan and whisk it in.
6, Heat the milk until bubbling and thickened.
Let the milk cool until it is about 100 degrees Fahrenheit, or look for specific temperature for milk given in instructions of yogurt starter (if using).
Pour yogurt starter or yogurt (whichever using) into milk. Or, open up probiotic capsules and sprinkle contents into milk.
Whisk until combined.
Then pour milk into sterilized jars.
Place in yogurt maker and culture for 12 hours. If you like a sour yogurt you may wish to culture for longer. If you do not have a yogurt maker, there are many other ways to incubate the yogurt.
Once culturing time is complete, place lids on jars and place in fridge to stop culturing process and cool.
Once cool, add flavorings as desired.