Recipe Steps steps 5 18 h 10 min
Rinse the inside of a deep pot with ice-cold water. Add the milk and heavy cream. Mix well.
Heat the milk until the temperature reaches 80°C-95°C (180°F-200°F). Remove from the heat and let it cool to room temperature. Stir occasionally so the milk cools evenly.
Add the yogurt to a small bowl. Pour in about ¼ cup of the chilled milk and mix well until completely smooth. Stir the yogurt mixture back into the remaining milk. Cover the pot with a kitchen towel and let it sit for 10-12 hours or until the yogurt is thick and tangy. Keep the pot in a warm place (do not refrigerate).
For a creamy Greek yogurt, place a colander over a bowl and line it with a piece of cotton gauze. Pour the yogurt into the colander and refrigerate for about 5-6 hours. Keep an eye on it, and when it looks thick enough, transfer it to a jar.
When done, taste and optionally add some sweetener or different sugar-free flavorings. Serve the yogurt immediately or store it for later. It pairs perfectly with some chopped nuts or seeds.