Yogurt is fermented milk. Two steps to make homemade yogurt: 1. Heat the milk; 2. Add in the starter culture and incubate. The yogurt can be stored in the fridge for up to 2 weeks.
⬇⬇⬇ RECIPE BELOW ⬇⬇⬇

[Ingredients]
Whole Milk 1000g (4 Cups)
Plain Yogurt 40g (2 Tbsp)
Milk Powder 20g (¼ Cup) (Optional, For Thickening)

*at 104~113F, ferment for 6~8 hours
at 86F, up to 18 hours

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