Prepare a clean pot in advance, then pour the milk into the pot, start heating the milk, and just turn it to a low heat. We need to heat the milk to boiling, the temperature is about 80 degrees. When you heat the milk, you must start stirring it, or the bottom of the pot will burn. This cannot be forgotten. Next, pour the milk out of the pot and put it aside to cool. After a while, you can see if the temperature of the milk has dropped to about 40 degrees. At this time, milk can be used to dilute yogurt.

Next, use a spoon to hold a cup of warm milk. Add this cup of milk to the yogurt and start stirring with a stirring rod until the yogurt is dissolved in the milk. Then pour this cup of blended yogurt into the milk and gently stir it with a stirring rod. In fact, this step is to let the lactic acid bacteria in yogurt produce more and more lactic acid bacteria.

Next, cover the milk jug tightly with a lid, wrap the jug with a clean and thick towel prepared in advance, find a place with higher temperature in the room, and put the jug in that place with higher temperature. The ideal temperature is 40 degrees, and everyone can control this temperature by himself. Now is the time to wait. This yogurt should be put for 4 hours before, or overnight, but the longer it is put, the thicker and more sour the yogurt will be.

If this is your first time making yogurt, I suggest you start checking it in 4 hours to see if it tastes to your taste. If you are very satisfied with the taste of yogurt at this time, you can take this pot away from this warm place. When you see some water on the surface of yogurt, you can remove this layer of water.