Turn oven on lowest setting for 10 minutes. Turn off, but leave light on.

Heat milk gently in a saucepan or dutchoven on the stove over medium heat to 180 F, stirring often. If you want all the benefits of raw milk yogurt, remember to heat the milk only to 110 degrees and no higher. This ensures that milk’s own bacteria will stay alive. Or if unsure, heat to 180F .(please see notes)

Let the yogurt cool to 110-115 F.

Add 1 tablespoon of yogurt. ( The general rule is 1 tablespoons yogurt per quart of milk -resist the temptation to add more, or you will end up with yogurt that is watery and overly sour. I find that 1 tablespoon is best! )

Place in a clean jar, cover, wrap in a towel, and place in the oven with the light on, (100-110F). The light will act as an incubator. Alternatively, you could also pour this into an instant pot (yogurt function), slow cooker, in a cooler with hot water bottles. The idea is to keep yogurt at a steady but low warmth (100F-110F) for 6-8 hours. If it gets too warm, it can curdle.

After 6-8 hours, strain with a cheesecloth over a strainer over a bowl. (Straining is optional, this thickens the yogurt). Save the whey for Beet Kvass, smoothies, soups, or water your plants with it!

Scoop into a clean container, whisk until smooth, cover and store in the fridge for up to 2 weeks. Make another batch before you run out!