Ingredients: 
0.5L of Pasteurised Whole Milk
15mL or 1TBSP of plain yoghurt / plain Greek yoghurt. 
- Check the packaging if it has live and active cultures. This will be your starter culture.
STEPS:
1 - Heat 0.5L of milk to 82°C to kill harmful bacteria
2 - Let it cool to 43°C. Once cooled, dissolve ONE TBSP of your plain yoghurt/plain Greek yoghurt into the milk gently.
3 - Pour your milk into a sterilised jar and close the lid tight
4 - Place the jar in a water bath at 43°C for 8 hours to ferment/overnight. You can also ferment up to 24 hours for a tangier taste.
5 - Chill it and line a cheesecloth over a fine-mesh strainer set over a bowl. Carefully pour the yoghurt mixture into the cheesecloth to strain it of liquid whey and cover. You can leave it alone to “gravity strain” for up to 1 day for an even thicker texture.
6 - Place it in the fridge and enjoy once chilled! It can last up to 2 weeks.