Pour the milk into a saucepan and heat it over medium heat until it reaches just below boiling (200°F / 93°C), stirring occasionally to prevent scorching.

Remove the milk from heat and let cool to about 110°F (43°C). This can be sped up by placing the saucepan in a cold water bath.

Whisk the 2 tablespoons of yogurt into the cooled milk until well combined.

Pour the yogurt mixture into a clean container and cover it with a lid or a clean cloth. Place it in a warm area to incubate for 6-12 hours, depending on desired tanginess.

After incubation, check the yogurt for thickness and tanginess. Transfer it to a fine mesh strainer lined with cheesecloth and let it drain for 1-2 hours to achieve desired consistency.

Once ready, transfer the yogurt to a container with a lid and refrigerate for up to two weeks.

Consider layering your yogurt with granola and fresh fruits for a breakfast parfait or use it as a base for creamy dips and dressings.