Greek Yogurt

Jennifer Maconochie

1 gallon whole milk
**1 1/2 pint heavy whipping cream
**1/2 single-serving container of plain yogurt [not vanilla flavored]
cheesecloth

Bring milk and cream to a slow boil, stirring constantly. [It will take some time b/c of the quantity, so keep an eye on it so it doesn't burn.] Remove from heat and let it cool to room temperature. Preheat over to lowest setting. In a separate bowl, temper the yogurt with approx. 3 cups of the milk mixture. Add this to the larger milk mixture. Place pot with milk mixture uncovered into warm oven. Turn over off after you place the pot inside. Let sit overnight. In the morning the end product is a thin yogurt. Strain with cheesecloth to create the "Greek" consistently - it is worth the time, believe me. Drizzle with honey and enjoy with some crusty bread. Yum!