Oven-Made Yogurt

Preheat your self-cleaning oven to its lowest temperature setting, approximately 170 degrees Fahrenheit (77 degrees Celsius), for a duration of 10 minutes. Next, switch off the oven and maintain the door closed to facilitate gentle heating of the interior walls for about 50 minutes.

Now, heat milk in a heavy-bottomed pot over medium heat. Stir the mixture frequently until it reaches 185 degrees Fahrenheit (85 degrees Celsius), as indicated by an instant-read thermometer, and this process should take around 15 minutes. Allow the milk to cool down to 115 degrees Fahrenheit (46 degrees Celsius).

Combine 1 cup of cooled milk with yogurt in a bowl, stirring until the ingredients are well incorporated. Re-pour this mixture back into the pot of milk and stir to combine.

Transfer the milk-yogurt mixture into 5 thoroughly cleaned glass canning jars. Secure the lids tightly on these jars.

Place the filled jars into the warm oven, which is still off but has its light on. Leave the jars inside the closed oven for 6 hours.

Once you've removed the jars without any jarring motion, store them in the refrigerator until they have thickened up, approximately 2 hours later.

Finally, keep these jars refrigerated for a period of up to 10 days.