Pour milk into a saucepan and heat over medium heat until it reaches 185°F (85°C) to 195°F (91°C). Set milk aside to cool to 100°F (38°C) to 115°F (46°C). Whisk yogurt and active cultures into the cooled milk until the yogurt is properly mixed with milk.
Pour milk mixture into glass jars and close tightly with lids.
Remove all the trays in the dehydrator and place jars filled with mixture inside the dehydrator. Dry at 110-115°F (43-46°C) for 8 - 10 hours. Don-t check or stir content until after drying time.
Once done, refrigerate yogurt jars. Yogurt thickens as it cools.
