How to Make Sugar-Free Homemade Yogurt without a Yogurt Maker

Mix the yogurt with a small amount of the cooled milk in a separate bowl to ensure it is smooth and lump-free. Then, incorporate this mixture back into the pot of milk, stirring gently to distribute the yogurt evenly.
Incubate the Yogurt:
Transfer the milk and yogurt mixture to a container or several smaller containers, if preferred. Cover the container(s) with a lid or plastic wrap.
To keep the yogurt warm during the fermentation process, place it in a warm area of your kitchen. You can also wrap the container in a towel or blanket for additional insulation, or place it in an oven with the light on (but the heat off) to maintain a stable temperature.
Let the Yogurt Set:
Allow the mixture to sit undisturbed for about 6-12 hours. The longer it incubates, the thicker and tangier the yogurt will become.
Avoid stirring or jostling the yogurt during this time as it needs stability to set properly.
Refrigerate the Yogurt:
After the incubation period, check the yogurt. If it has thickened to your liking, place the yogurt in the refrigerator to cool and halt the fermentation process. Refrigerate for at least 2 hours before consuming.
Serve or Store: