Homemade Pourable Maple Whole Milk Yogurt

Steps

1. Wash a heavy pot, a whisk, a spoon, a thermometer and a 1.5-quart glass jar with lid in hot soapy water, rinse well and pour boiling water over them to sanitize; let air-dry. Set the plain yogurt out so it loses its chill.
2. Pour the whole milk into the pot and heat over medium-low, stirring often so it doesn't scorch, until it reaches 180°F (82°C).
3. Hold the whole milk at 180–185°F (82–85°C) for 10 minutes, adjusting the heat and stirring gently; for a pourable yogurt, keep the hold short and don't go past 20 minutes.
4. Take the pot off the heat and cool the whole milk to 108–112°F (42–44°C), about 30–40 minutes on the counter, or 10–15 minutes with the pot set in a sink of cold water, stirring occasionally. Skim off any skin.
5. In a small sanitized bowl, whisk the plain yogurt with about a ladleful of the warm milk until smooth, then stir this starter mixture back into the pot.
6. Pour the cultured milk into the sanitized jar and cover. Incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on, a cooler with warm water bottles, or an incubator, checking the temperature now and then. It's ready when it is thickened, tangy and just set but still loose.
7. Refrigerate the yogurt immediately at 40°F (4°C) or below and chill at least 3 hours; it will firm slightly but stay pourable.
8. After chilling, gently whisk the maple syrup and vanilla into the cold yogurt until smooth and pourable. Do not strain; the yield is about 4 cups, or about 1 cup per serving.
9. Pour into glasses or bowls and serve cold. Keep covered in the fridge and use within 7–10 days, saving 2 tablespoons of plain yogurt before flavoring if you want a starter for the next batch.