"Greek yogurt that's homemade so that you control everything - the thickness, the tartness, and the added sugar! The longer the yogurt cultures develop, the more tangy the yogurt will be. The longer the yogurt is strained, the thicker it will be. Strain overnight for a cream cheese consistency. Add fruit or fruit compote, etc."
Heat milk and cream until almost boiling, stirring regularly, about 5 minutes.
Fill a large bowl halfway with ice and water. Place a smaller, sterilized bowl over the ice bath for the milk.
Pour hot milk into the smaller bowl. Cool until an instant-read thermometer inserted into the milk reads 110 to 120 degrees F (43 to 49 degrees C).
Place yogurt in a separate bowl; mix in enough of the cooled milk until smooth. Pour mixture back into the bowl of milk; remove from ice. Let yogurt rest in a warm place while maintaining a temperature between 110 to 120 degrees F (43 to 49 degrees C), until firm, 6 to 8 hours.
Line a strainer with a coffee filter and place over a bowl. Place yogurt in the filter and cover top loosely. Refrigerate until desired thickness is achieved, 6 to 8 hours.