Mix two cups of potato milk with three teaspoons of pectin and blend until smooth.

Transfer the pectin and potato milk to a small pot containing the remaining two cups of milk.

Heat over low heat until 140°F and remove from the stove immediately once the temperature is reached. Those without a thermometer should stop either just before or at the very first signs of bubbles forming on the bottom of the pot.

Add the sugar and mix well.

Pour the potato milk and pectin mixture into a clean glass container and let it cool down to culturing temperature or between 110°F and 115°F.

Crack open the probiotic capsules and stir in the powder.

Cover the container with cheesecloth, muslin cloth, a coffee filter, or another clean, tightly woven material and secure it with a rubber band.

Allow the potato milk yogurt to incubate in a warm, temperature-controlled space left undisturbed for 24 to 36-hours.

Once the thickness desired is reached, seal the container with an airtight lid and refrigerate.