Creamy Homemade Yogurt

1. Heat Milk and Cream

Pour the whole milk, and the heavy cream if you're using it, into the pot. Heat the mixture gradually until it reaches a temperature between 180 to 200 degrees Fahrenheit. Tiny bubbles should start to form around the edges.

2. Cool the Mixture

Once the milk has reached the desired temperature, cool it down to between 110 to 120 degrees Fahrenheit. You may cool the pot in a sink filled with cold water or an ice bath.

3. Add Yogurt Culture

Pour the warm milk into a clean bowl and whisk in the plain yogurt until the mixture is smooth and the yogurt is fully incorporated. This introduces the live cultures to the milk.

4. Incubate the Yogurt

Transfer your cultured milk to a pot that can maintain a consistent temperature. Wrap it in a towel or place it on a heating pad, or rest it in an oven with the light on, for 6 to 12 hours.

5. Refrigerate and Set

Chill the yogurt in the refrigerator for at least 4 hours. As it cools, the yogurt will continue to thicken.