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Heat Milk: Place milk in a medium pot and heat to 185-200°F (85-93°C), stirring frequently to preventing a skin from forming.
Cool Bath: Transfer the pot with milk to an ice bath (I filled my sink with ice and water), to cool milk to 100-110°F (37-43°C).
Temper: Pour ½ cup of the warm milk into a separate clean jar or bowl. Mix in plain yogurt, stirring until yogurt is well blended. Add remaining milk and mix well.
Let Sit: Cover jar or bowl with a lid, wrap in a moist, warm towel to keep in heat, and place in oven. Turn on oven light to keep warm, and let the bacteria do its yogurt making magic for 4 to 8 hours (or overnight).*
Strain: You can eat the yogurt like this, or strain it to make Greek yogurt. To strain, line a mesh sieve with cheesecloth (or paper towels, coffee filters etc), and pour yogurt in. Place over a large bowl and let strain in the fridge for a few hours (or overnight), until it’s reach a consistency you like.