Homemade Greek Yogurt

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.