Homemade yogurt

Pour the milk into a heavy-bottomed pot.

Heat on medium to high, stirring at intervals to prevent scorching, until almost boiling, about 190 to 200F or when bubbles form around the edge; take off the heat.

Cool until warm to the touch, stirring at intervals so no film forms.

Dissolve the yogurt starter fully in the warm milk.

Cover with a fitting lid and keep in the oven to set, about seven to eight hours.

Chill in the fridge two to four hours before serving.