Grab a parent and warm the milk in a pot on the lowest setting on the stove, stirring often with a whisk or spoon. Remove the milk once it reaches 190°F or when you start to see bubbles.
Place the pot in a bowl filled with ice and cold water to quickly cool the milk. If you’re using a kitchen thermometer, remove the pot from the ice bath when the temperature of the milk reaches 115°F. If not, take the pot out when the milk is just slightly warm.
Pour ½ cup of the warm milk into a small bowl.
Mix in 2 teaspoons of store-bought yogurt.
Return this mixture to the pot of warm milk and stir until fully combined.
Carefully pour the mixture from the pot into a glass jar and screw on the lid.
Wrap the mason jar in a towel and place it in a warm spot (like the top of your refrigerator) for 10 to 12 hours. Your yogurt will become thicker and tangier the longer it sits.
The yogurt is ready to eat! Serve it with granola, honey, or fruit, or just eat it plain. Your homemade yogurt will last up to two weeks in the refrigerator. Then when you’re ready to make more yogurt, use 2 teaspoons of your first batch to make more.
PLANET PROTECTOR TIP
You'll need to purchase one last cup of store-bought yogurt for this recipe. Once it's empty, rinse and dry the yogurt container before putting it into the recycling bin.