Heat the milk to 82°C (180°F), stirring occasionally to prevent scorching.
Let the milk cool to 43°C (110°F)
Select the Yogurt function and set the time to 8-12 hours (longer = tangier).
Refrigerate for at least 4 hours to thicken further.
If you want Greek-style yogurt, strain it through a cheesecloth for a few hours.
