Pour 2 tablespoons of the milk in a small bowl and reserve.

Pour the rest of the milk into a double boiler or heavy-bottomed pan and turn the heat to medium. If using a double boiler, cover the milk. If the pot is directly on the burner, stir it and watch it very, very carefully so you don’t burn the bottom.

Heat the milk to 180 degrees F. It helps to clip a candy thermometer to the side of the pan so you can carefully watch the temperature as it rises. Or you can check frequently with an instant read thermometer.

As soon as the temperature reaches 180 degrees, F, immediately remove the pot from the stove. Pour the milk through a wire mesh strainer into a 3 quart baking dish and leave it uncovered. Let the milk cool to between 105 and 110 degrees F, stirring a few times during the cooling process to prevent a “skin” from forming on top of the milk.

Turn on your oven to the “warm” or “proof” setting. If your oven doesn’t have that setting, turn it to 150 degrees F.

Combine the 2 tablespoons of milk you saved with 2 1/2 tablespoons prepared yogurt in a small bowl and reserve.

Once the milk has cooled to between 105 and 110 degrees, add the yogurt-milk mixture and stir well to combine. Put the lid on the casserole dish and cover it with a dishtowel to help insulate it from temperature fluctuations.

Turn your oven off, but now turn the oven light on. Just the light from the oven should keep the dish warm enough to enable the yogurt-making process. Put the towel-covered dish in the oven, making sure that the towel isn’t near the oven lightbulb, and leave the oven light on. Leave the yogurt undisturbed for 7 or 8 hours, or overnight.

Once the yogurt is sufficiently thickened, place the dish in the refrigerator for 3 hours. Cut 4 pieces of cheesecloth to fit inside a large wire mesh strainer. Run the cheesecloth under water and squeeze out as much water as you can.

Line the strainer with the cheesecloth and place it inside a large mixing bowl. Spoon all of the yogurt into the strainer. Refrigerate for 1 hour and pour the liquid that has accumulated into a large measuring cup. Return the bowl to the refrigerator for one more hour, and strain the liquid again.

Your delicious Greek yogurt is ready to enjoy! Stir it for a minute or two to smooth the mixture before serving. Or spoon it into a container and refrigerate it, tightly covered, for up to a week. Makes about 6 cups, or 8 6-ounce servings.