Materials: 4 cups whole milk and 2-4 tablespoons fresh live yogurt to use as starter, heavy-bottomed pan, whisk, clean dish towels, a clean glass jar with lid.

Step 1. Bring the milk to a boil in a heavy-bottomed pan, stirring occasionally to ensure that it does not burn or form a skin.

Step 2. Lower the heat and simmer the milk gently for about ten minutes. (Optional, makes thicker yogurt)

Step 3. Remove milk from heat and allow to cool to a little warmer than body temperature--about 105-110 degrees Fahrenheit.

Step 4. Pour the milk into the glass jar.

Step 5. Add the starter yogurt and stir briskly with the whisk. Cover jar with lid.

Step 6. Wrap one or two dish towels around the jar for insulation.

Step 7. Place the jar in a warm place, away from draughts of cool air, for 6-8 hours. One place would be your electric oven with the oven off but the oven light turned on.

Step 8. When the yogurt is set, store it in the refrigerator.

Note: Yogurt is best made and eaten fresh. Start it late at night and leave it to set overnight for use the following afternoon.