NOT Ultra High Pasteurized
(unsweetened and unflavored) w/ “live bacteria/cultures”
In a large pot (a bit larger than you need because high temp milk can foam up quite a bit) heat the milk on medium, stirring occasionally to 170-180F.
Hold the milk at 170-180F for 20-30 minutes for a thicker result.
Remove from heat and let cool to 110F.
In a small bowl (I use a liquid measuring cup), whisk together 1/2 C yoghurt with ~1C of the heated milk. Pour back into pot and whisk through.
** If desired, strain the yoghurt carefully using a fine mesh sieve and cheesecloth to drain off some of the whey. Leave for 15-30 minutes.
Pour into small jars, or a large glass bowl and put into the yoghurt maker for 5-9 hours. Chill 2 hours before serving.