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Bring the milk to a barely boil, then remove from heat and let cool until you can stick your finger in it for 10 seconds.
Strain out any scalded bits from the milk.
Temper the previous yogurt by mixing it with a small amount of the warm milk.
Add the tempered yogurt to the sterilized milk and stir to combine.
Cover the mixture and place it in a warm, undisturbed spot for 12 hours.
After 12 hours, the yogurt will be set. Strain it through cheesecloth to remove excess liquid and create a thicker Greek-style yogurt.
Refrigerate the strained yogurt until ready to use.