@vlorapix: Here’s the exact method I follow to get perfect homemade yogurt: Yogurt Recipe (1 gallon): 🔥 Heat whole milk to 180°F and let it quietly simmer on low for 30 minutes for natural thickness. 🆒 Cool to 110°F (don’t rush this part). 🍥 Whisk in 4–6 tbsp yogurt starter until smooth. 🌙 Incubate 12 hours, completely undisturbed. 🥶 Chill 12 hours before scooping — the texture develops here. Bonus tips: • The 30-minute simmer evaporates water and builds that firm, scoopable body. • Do not touch during fermentation. Stillness protects the set. • Heavy pot = thicker yogurt. Thin pots make thin results. • Replace your starter every 3 to 4 batches to keep cultures strong. • Longer incubation = tangier. Shorter = softer and creamier. • If it smells clean and sets tall, you nailed it. Simple homemade yogurt with perfect texture… every single time.