Greek Yogurt

1 gallon Milk

1/2 cup Plain yogurt with active cultures

Mix 1/2 cup milk with yogurt and set aside.

Bring remaining milk to a boil.

Remove from heat and cool to 100 degrees.

Remove skin from the top of the milk and stir in the yogurt.

Cover with a lid and wrap in a towel.

Place in the oven, turned off, with the light on.

Let sit for 16 hours.

For Greek Yogurt:

Line a colander with two layers of cheesecloth. (You can find it in a hardware store or the craft section of Walmart.)

Pour yogurt into the colander and let in strain in the fridge for 6-8 hours.

*reserve 1/2 cup yogurt for the next batch.

*If desired you can add a small amount of vanilla, sugar, honey or fruit when the yogurt is done.