Greek yogurt starter or some for old/store-bought batch.

Whole milk.

I use mason jars filled with whole milk in a cooler with sous on the countertop at 115 degrees Fahrenheit for 8 hours (4-12 hours. The longer, the less lactose remaining and the stronger tangier flavor).

When the milk reaches 115 degrees, I add one tablespoon of Starter culture or Greek yogurt from the store or an old batch.

Refrigerate for 8 hours.

Strain through cheesecloth or a Greek yogurt strainer (I got one on Amazon) for another 2-8 hours in the fridge. The longer, the more whey protein separates.

Dump the whey and store the Greek yogurt in a jar in the fridge for up to 6 weeks.

Allow to ferment or incubate for 6-12 hours; the longer, the more tart. I prefer 8 hours.

I place jars into the refrigerator for 4-8 hours. At this point, you have yogurt.

I add Yougert to the yogurt strainer once the yogurt is set and has thickened.

I prefer doing it around bedtime so I can grab it first thing in the morning.