How To Make Greek Yogurt

To a medium pot add the milk and put on medium-high heat. Heat, stirring fairly often to keep a skin from forming on top / milk from burning. Use a thermometer to determine when it hits 180F and remove the pot from the heat when it does

Pour the milk into a bowl and let it cool until it reaches 115F. Stir it a few times to prevent a skin from forming on top of the milk.

Once it reaches 115F, scoop out 1/2 cup into the bowl with plain Greek yogurt and stir to thoroughly combine. Pour this mixture back into the bowl with the milk and stir to fully combine.

Cover the bowl with cling wrap and put the warmest towel you have around it. Place it on a baking sheet.

Turn the oven to 150F for 5 minutes and then turn it off. Turn the oven light on and put the towel wrapped bowl on a baking sheet in the oven. Let sit for at least 8 hours and up to 12 hours. *See notes below for other resting options than the oven*

Then remove from the oven and refrigerate for about 2 hours until the yogurt is cold.

Place a large strainer over a bowl and line it with 4-5 layers of cheesecloth. Pour the yogurt into the strainer and then cover the bowl with cling wrap or cheesecloth. OR place in a cheesecloth and hang it over a bowl. Refrigerate for at least 4 hours to overnight, depending on how thick you want it. The longer you leave it, the thicker it will be.