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4 cups whole milk (or dairy-free alternative)

2 tablespoons plain yogurt with live and active cultures

1–2 tablespoons honey or maple syrup (optional)

Fresh fruit (optional)

Granola (optional)

Nuts (optional)

Seeds (optional)

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Heat the Milk: Pour the milk into a saucepan and heat over medium heat until it reaches 180°F (82°C).

Cool the Milk: Remove the milk from the heat and let it cool down to 110-115°F (43-46°C).

Add the Starter: Gently stir in the plain yogurt with live and active cultures.

Incubate: Pour the milk mixture into a clean jar or container. Wrap the jar in a towel or place it in a yogurt maker. Incubate for 6-12 hours.

Chill: Transfer it to the refrigerator and chill for at least 2 hours.

Enjoy: Serve your homemade yogurt with your favorite toppings and enjoy!