Heat the milk over medium to medium-high heat until it reaches 165°C, making sure to stir the milk constantly. Do not allow the milk to come to a boil.

Once the milk comes to temp, turn off the burner and place the pan on a cooler area on the stovetop. Allow milk to cool to 110°C. (Or you can use a cold water bath method to more quickly cool the milk – see the photo tutorial for details.)

When milk reaches 110°C, thoroughly whisk in the gelatin for about one minute.

Then add the yogurt starter and continue to whisk until thoroughly combined, about one minute.

Place the yogurt mixture into a yogurt maker, or use another reliable incubation method as outlined in the photo tutorial.

Allow yogurt to culture for 8-12 hours, depending on taste preference. The longer you culture, the more tangy the taste. (If making SCD yogurt be sure to culture for 24 hours.) Then give it a good whisking to re-blend, and transfer it to the refrigerator to cool completely. Once chilled, you can transfer the yogurt to individual serving containers, if desired.