Homemade Greek Yogurt

Ingredients

Pour a gallon of milk into a large pot (Skim the cream off first if you want a lower fat yogurt or if you want the cream.)
Heat the milk on medium (no need to stir this way and heating the milk too fast can make your yogurt slimy) until it reaches 205. For me this takes about 35-40 minutes but check for yourself for the first time.
After the milk reaches 205, remove from the burner and let it cool until it reaches 110. This normally takes about 2+ hours but you can speed up this process by placing the pot of milk in cold water.
Once it reaches 110, skim off the film that's on top of the milk and stir in the 1/2 c. of plain Greek yogurt.
Place the lid on the pot and place in the oven with the light ON (don't forget to turn on the light or you'll be very disappointed in the morning!).
Let it set overnight (at least 6+ hours but I normally have it in the oven about 10 hours. The important thing is that the yogurt is set and not runny.)
In the morning strain the yogurt by lining a colander with a paint strainer bag or a fine cheesecloth til it reaches your desired thickness. We do ours for about 1 1/2 hours.
. Remember to save out a 1/2 c. of the finished yogurt to use as the starter for your next batch!