Heat the milk and bring it up to a boil over the stovetop or in the microwave. Let the milk come up to a boil and then turn off the flame.

Now let the milk cool down to about 110 F. Do I use a thermometer every time I make yogurt, absolutely not. I usually use my fingers to check for the temperature. The milk should be just in the temperature when you can comfortably keep your fingers inside for about 10 seconds. For beginners though using the thermometer for the first few times will be a good idea. Again, by practice and experience, one could find the right temperature that works for them.

In the container, in which you are going to set your yogurt, which in my case is my Tupperware, add the culture/starter. The amount of starter again depends on the kind of climate you live in. If living in a colder climate region I would suggest using more culture when compared to people living in a warm humid climate. I use about 2 tablespoons to make my yogurt. If you are using the same container to set the yogurt, wait till the milk comes to the right temperature and then add the culture directly into the milk and mix well. In my case, I add the cooled down milk into the Tupperware which has the starter in it.

Now cover the container and place it in a warm place overnight or 6-12 hours depending on where you live. In colder temperatures, it will take longer for the yogurt to set, whereas, in a warm humid place, the yogurt would set in about 4-6 hours.

Refrigerate the yogurt right after it sets or if you like tangy flavor; leave it out for a couple of more hours to make it tangy. Also, the yogurt becomes thicker once refrigerated. So I would recommend that you refrigerate it for at least a couple of hours before serving.

If you prefer really thick and creamy homemade yogurt, then strain the set yogurt through a muslin cloth and then use it.