This is one of my favorite must-have ingredient in our house. I love the whole process, from the actual making of the yogurt to straining it for the thick creamy result. It is as rewarding as the smell of baked cookies and a well-risen loaf of bread. I use this for everything: breakfast, snack, appetizer dishes, and also makes a fabulous substitute for sour cream. —FrancesRenHuang
Warm the milk over low heat, in a stainless steel pot.
Wait for 5 minutes, or until the temperature is warm enough to touch, about 100 degrees; add the tbsp of yogurt and mix evenly.
This is indian style: close the lid and wrap the pot with a bath towel, to contain the heat. Slide it into a closet to contain even temperature. (Of course, this step can be skipped if you have a yogurt maker) Wait for at least 7 hours, so the yogurt has formed properly.
Pour the yogurt in a cheese cloth, tie it up and hang over the kitchen sink, or over a pot. Wait for 3 hours, or until the content in the cheese cloth has reduced to half; secure the cheese cloth even more tightly, and let it hang somewhere in the fridge over a pot; let it be for another 3 hours, or until liquid has completely drained.
Spoon out the creamy yogurt, mix evenly, and secure in a sealed container. Can be kept for up to 10 days.