Classic Greek Yogurt

1.Pour the whole milk into a large heavy-bottomed pot and slowly heat it over medium heat, stirring occasionally to prevent scorching.

2.Heat the milk until it reaches 180°F (82°C). This step helps to denature the proteins for thicker yogurt.

3.Remove the pot from heat and allow the milk to cool down to 110°F (43°C). Use a thermometer to check the temperature accurately.

4.Once cooled, whisk in 2 tablespoons of plain Greek yogurt with live active cultures thoroughly into the milk. This acts as the starter culture.

5.Cover the pot with a lid or clean kitchen towel and place it in a warm environment (about 110°F or 43°C) to incubate for 6 to 8 hours. You can use an oven with the light on or a yogurt maker.

6.After incubation, the milk will have thickened into yogurt. Stir gently to smooth it out.

7.Line a fine mesh strainer or colander with cheesecloth and place it over a large bowl.

8.Pour the yogurt into the lined strainer and allow it to drain in the refrigerator for 2 to 4 hours, depending on desired thickness. The longer it strains, the thicker the yogurt becomes.

9.Transfer the strained Greek yogurt to a clean container and refrigerate until ready to serve.

10.Store homemade Greek yogurt in the refrigerator for up to 1 week.