I then heated up some additional water until pretty hot but not boiling and poured it carefully around the jars so that it came up to the bottom of the rings. Then I left it to culture for the rest of the night, a total culturing period of about 20 hours. The next morning the yogurt was thick and tangy and delicious! The water was then reheated and used as dish water so as to not go to waste. Our oldest son came in right as I was testing the finished product and taking pictures. We haven’t had homemade yogurt in a while and he was a little excited. I’m pretty sure I’ll be trying this method again.