Making the best greek yogurt!

The best way to make thick and creamy yogurt I discovered by necessity .

Here is what I Do:

1) Pour low-fat / no-fat/ or full fat milk into a stainless steel pot.

2) Heat the milk until it steams and almost boils, stiring the bottom with a spoon so the milk does not stick to the bottom of the pot.

3) Cool the milk by placing the pot in a sink of COLD water and stir , changing the water in the sink when it becomes warm. The milk should cool enough so you can put your finger in the milk and it feels very warm to the touch.

4) I then put about 2 inches of water in my crock-pot turning it on to warm (NOT low or high), cover it with a towel so the pot containing the milk does not slip off the crock-pot and it does give it a heat buffer as well.

5) Cover the pot with a lid , then 2 towels so the heat is contained.

6)Let this sit for about 8-10 hours. Before you cut into it, be sure to let it get completely COLD in the refrigerator or it will get mushy.

And you have thick wonderful yogurt !!!