Homemade Greek Yogurt

• 1 quart whole goat's, sheep's or cow's milk
• 2 tablespoons plain full-fat yogurt (with live active cultures)

1. Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.
2. In a saucepan, bring the remaining milk to a boil.
3. Let stand off the heat without stirring, until it registers 100 on an instant-read thermometer, about 15 minutes; a skin will form on the surface.
4. Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan.
5. Cover the pot with a kitchen towel and transfer to an oven.
6. Turn the light on and close the oven door.
7. Let stand for 16 hours.
8. Using a skimmer or slotted spoon, lift off the skin and discard it.
9. Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours.
10. Transfer the yogurt to a bowl and serve.

goats, fullfat yogurt

Taken from www.foodandwine.com/recipes/homemade-greek-yogurt (may not work)