Heat milk in a stainless steel saucepan over medium-high heat to 180-200°F, using a candy thermometer.

Ensure the milk does not scorch or boil over.

Cool the milk on the stove top to 120°F.

If the milk cools too much, gently reheat to 120°F.

Prepare the starter with a previous batch's yogurt or store-bought plain yogurt with live cultures (e.g., Dannon's).

Ensure the milk has cooled to 120°F (comfortable to hold your finger in for 10 seconds).

In a small bowl, stir the starter until smooth, then mix with a little warm milk to thin it.

Thoroughly stir the starter into the pan of warm milk.

Cover the pan with a lid and wrap with layers of clean towels.

Place the wrapped pan in a warm, draft-free place for 4 hours (e.g., a slightly warmed oven, turned off).

Check the yogurt hourly after 4 hours. If not set, leave it longer.

Refrigerate immediately once the yogurt has set.

Absorb excess moisture with paper towels placed on top of the yogurt.

Save a starter for the next batch.

Double the recipe for larger quantities.