Creamy Greek Yogurt

• Homemade Yogurt
• 4 cups organic whole-milk
• 1 tablespoon of organic regular yogurt
• Greek-style Yogurt
• home-made yogurt
• cheese cloth
• patience

1. Warm the milk over low heat, in a stainless steel pot.
2. Wait for 5 minutes, or until the temperature is warm enough to touch, about 100 degrees; add the tbsp of yogurt and mix evenly.
3. This is indian style: close the lid and wrap the pot with a bath towel, to contain the heat. Slide it into a closet to contain even temperature. (Of course, this step can be skipped if you have a yogurt maker) Wait for at least 7 hours, so the yogurt has formed properly.
4. Pour the yogurt in a cheese cloth, tie it up and hang over the kitchen sink, or over a pot. Wait for 3 hours, or until the content in the cheese cloth has reduced to half; secure the cheese cloth even more tightly, and let it hang somewhere in the fridge over a pot; let it be for another 3 hours, or until liquid has completely drained.
5. Spoon out the creamy yogurt, mix evenly, and secure in a sealed container. Can be kept for up to 10 days.

milk, regular yogurt, yogurt, homemade yogurt, cheese cloth, patience

Taken from food52.com/recipes/9082-creamy-greek-yogurt (may not work)