How do you use vinegar instead of bacteria to make yogurt?

To use vinegar instead of bacteria for making yogurt, start by heating milk to about 180°F (82°C) and then cooling it to around 110°F (43°C). Add a few tablespoons of vinegar (white or Apple cider) to the warm milk, stirring gently to combine. Cover the mixture and let it sit in a warm place for several hours until it thickens. The acidity from the vinegar will curdle the milk, creating a yogurt-like consistency, although the flavor and texture may differ from traditional yogurt made with bacterial cultures.