Into a sizable, microwave-safe glass bowl, pour the milk.

For ten minutes, microwave the milk on high. The milk's temperature should be checked using an instant-read thermometer. Heat the food for an additional 1 to 2 minutes at a time until it reaches 180 degrees Fahrenheit.

When the milk reaches 112-115 degrees Fahrenheit, remove it and let it cool. An ice water bath can be used to speed up this procedure.

One cup of milk should be placed in a small glass. The yoghurt starter packet should be sprinkled on top and well incorporated.

Refill the large bowl with the small glass of milk, then whisk to incorporate.

The yoghurt maker's glass jars should be filled. Timer should be set for 7-9 hours. The yoghurt will become firmer and tangier the longer you leave it. A longer incubation period results in the production of more helpful microorganisms.

Remove the glass jars and put them in the refrigerator after the incubation is finished.

You can top the dish with anything you choose, including fruit or granola, before serving.