Creamy Homemade Greek Yogurt

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

2.Remove the milk from heat and let it cool to 110°F (43°C), which is the ideal temperature for fermentation.

3.In a small bowl, mix the 2 tablespoons of plain Greek yogurt with a few tablespoons of the cooled milk to temper it, then stir this mixture back into the rest of the cooled milk thoroughly.

4.Cover the mixture with a clean kitchen towel or plastic wrap and place it in a warm environment (around 110°F or 43°C) to ferment for 8 to 10 hours. This can be done using a yogurt maker, an oven with the light on, or a warm spot in your kitchen.

5.After fermentation, the yogurt should be thickened and tangy. For Greek-style yogurt, line a fine mesh strainer or colander with cheesecloth or a clean kitchen towel and set it over a bowl.

6.Pour the yogurt into the lined strainer and let it drain in the refrigerator for 2 to 4 hours, depending on your desired thickness.

7.Once strained, transfer the thickened Greek yogurt to a clean container. Stir in salt if desired to enhance flavor.

8.Refrigerate the yogurt for at least 2 hours before serving to allow it to chill and set further.

9.Serve chilled, plain or with your favorite toppings such as honey, fresh fruit, or nuts.