In a large pot heat the milk to a range of 180° to 200° F / 82° to 93° C, stir the milk occasionally, you will notice bubbles form around the edges, remove from heat till it reaches 115°F/ 47°C, you can test it by touch: When you can comfortably hold your finger in the warm milk and count from 1 to 9, it is the time,

If you’re in a hurry, you can fill a large bowl with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently until it reaches 115°F/ 47°C.

Transfer ½ cup of warm milk to a small bowl and whisk in the yogurt starter culture. Stir yogurt-milk mixture back into remaining pot of warm milk and whisk well to homogenize together.

set it in a warm spot, cover the pot wrap up with a heavy blanket. Avoid jostling or stirring the yogurt until it has fully set. Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy, note that the longer it sits, the thicker and tangier it will become. Refrigerate! Homemade yogurt will keep for about 2 weeks in the refrigerator.