Creamy Homemade Greek Yogurt

1.In a large saucepan, heat the whole milk over medium heat until it reaches 180°F (82°C), stirring occasionally to prevent scorching.

2.Remove the saucepan from heat and let the milk cool down to about 110°F (43°C). You can speed up the cooling process by placing the saucepan in a cold water bath.

3.Once the milk has cooled, whisk in the plain yogurt until fully combined. If using heavy cream, add it at this stage for extra creaminess.

4.Cover the saucepan with a lid or a clean kitchen towel to keep the heat in.

5.Place the covered saucepan in a warm environment (like an oven with the light on or a yogurt maker) for 6 to 12 hours. The longer it sits, the tangier the yogurt will become.

6.After the incubation period, check the yogurt. It should be thickened and have a tangy flavor. If it’s not thick enough, let it sit for a few more hours.

7.Once the yogurt has reached your desired thickness, transfer it to a clean container and refrigerate for at least 2 hours to chill and set further.

8.To make Greek yogurt, line a fine-mesh strainer with cheesecloth and place it over a bowl. Pour the yogurt into the strainer and let it drain in the refrigerator for 2 to 4 hours, depending on how thick you want it to be.

9.After draining, transfer the thickened yogurt to a clean container. You can stir it to smooth it out before serving.