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1. In a nonreactive pot, heat the milk over medium heat to 180 degrees. Pour the milk into a stainless-steel container and immediately submerge into an ice bath to lower the temperature to about 100-110 degrees. Remove from ice bath and whisk in the starter yogurt.
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2. Cover the container and hold this milk at or near 110 degrees for 6 to 8 hours, or until the yogurt has set, by creating a double boiler over a pilot light on the stove, or by wrapping the container in a blanket or heating pad. When set, it will appear firm, like Jell-O.
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3. Once set, put the yogurt in the refrigerator for eight hours or overnight. To separate the creamy yogurt from the whey, line a colander or strainer with several layers of cheesecloth, then suspend the colander over a bucket to catch the whey. Let strain in the refrigerator for several hours for yogurt or several days for lebneh (yogurt cheese).
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4. To loosen the yogurt, remove from the cheesecloth into a stainless-steel bowl. Add cold purified water and whisk to desired consistency.
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Remember to save 1/4 cup for the next batch
