Greek Yogurt

Ingredients

• 2 gallons milk from your local farm
• 1 qt. heavy cream from your local farm
• 1 cup yogurt

Directions

• Place milk and cream in a large bowl. 
• Bring to 180 degrees over a double-boiler, whisking the whole time. 
• Remove and place bowl in an ice bath and whisk until it reaches 115 degrees. 
• Whisk in yogurt, whether from a previous batch or store-bought. 
• Let sit at 80-90 degrees until it sets.
• Strain through a cotton towel for 8-12 hours in the refrigerator.

 Source here