Making whole milk yogurt at home is not at all difficult and can give you a much fresher taste than yogurt purchased at a grocery store. Homemade yogurt is also more economical than buying store bought and can be flavored using fresh fruits or drained to make a soft yogurt cheese suitable for dips. After the initial batch of yogurt is made, you can use a few tablespoons of the fresh yogurt to start the next batch.
Pour 1 qt. of whole milk into a saucepan and place it on the stove.
Bring the milk to 110 degrees over medium-low heat. Use a candy thermometer to check the temperature. If the milk gets too hot it will kill the cultures in the yogurt or yogurt culture package.
Remove the milk from the stove and stir in 4 tbsp. of plain yogurt or one package of yogurt starter.
Pour the milk and yogurt mixture into the cups or the heating container of your yogurt maker.
Allow the yogurt to make for 7 to 8 hours or the amount of time recommended by the yogurt maker manufacturer.
Refrigerate the mixture for at least 4 to 6 hours before using. The chilling process helps to thicken the final product.