Pour your milk in a pot over medium heat and slowly warm up the milk just before boiling point. You do not want to boil your milk or burn it.

Whisk you milk and let it sit until cool enough to touch, but still warm, about 114ºF.

In a small bowl, whisk 1 cup yogurt starter and whisk in some warm milk to thin it out.

Once smooth, pour the rest of the warm milk into the yogurt mix and whisk completely.

Find a warm place for your yogurt to sit. You can also heat your oven to the lowest temperature possible. For my oven, it was 170ºF. Once heated, turn the oven off. Cover your bowl with a towel and place it in the warm oven.

How long it takes for your yogurt to set depends on how warm the area your yogurt is resting is and the enzymes in your starter yogurt. It can start to set in about 4-6 hours.

The longer your yogurt sits, the more tangy it tastes. Persian yogurt is nice and sour and has tremendous flavor. You can let it sit 24 hours.

For thicker yogurt, pour it through a cheese cloth and let it sit and drip. The thickness is up to you.

Refrigerate your yogurt until you are ready to eat it.