1 gallon/4 liters milk, any kind
1 cup/250 ml plain yogurt with active cultures

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Heat milk over a low flame in a glass or enamel pot. Stir and feel frequently. When milk feels just a little warm (105ºF/37ºC), remove from heat. 
Put yogurt into a glass bowl or quart/liter measuring cup. Add a cup/250 ml of warmed milk. Stir well. Pour this mix into a one-gallon glass jar. (Ask a local restaurant or deli for one.) Add all the rest of the warmed milk, stir well with a wooden spoon, cap, and set to rest in a warm place (100–110ºF/37–39ºC) for 8–24 hours. 
The longer it sits, the easier it will be to digest. Keeps refrigerated for four to six weeks.

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Learn more about Astragalus and other great adaptogens in Susun's online course: 
Adaptogens: Herbs for Energy, Longevity, and Optimum Health