Optional stir-ins: maple syruphoney, jams, jellies, vanilla extract
Bring the milk to 190 degrees over medium heat, remove from the heat and allow the milk to cool to 110 degrees, this takes from 30-45 minutes in my kitchen most of the time. Stir in the yogurt. Pour through a strainer into a pitcher and pour into jars.
Place in the dehydrator for 10 hours at 105 degrees. Alternatively, the yogurt can be finished in a yogurt maker for 8 hours. (Process according to the manufacturer's directions.) At the end of the warming time, chill in the refrigerator until ready to eat.
If your jars have a little bit of whey (or watery liquid) in the top, just stir it into the finished yogurt right before eating. Sweeten to taste with honey, maple syrup, fruit jams or jellies. I like to add a tiny splash of vanilla extract as well. Enjoy!
* You really do not need more yogurt than a tablespoon per quart of milk. The more yogurt you add, the more tangy the resulting yogurt will be. Additional yogurt won't thicken the yogurt more, it will simply affect the flavor.