This rich yogurt is nice and thick and can be used to eat as a condiment a side dish or even used to cook with. It is thick and creamy and has a tangy flavor. It can last for up to 1 month when refrigerated. Ingredients 6 cups whole milk 2 cups half and half milk 1 cup plain yogurt 1 large towel or small blanket Directions In a large pot over medium/low heat add the 2 types of milk and stir slowly to make sure the milk does NOT stick to the bottom of the milk. When small bubbles appear on the top of the milk and you steam coming up from the milk, remove the pot from the heat. Let the milk cool for about 30 minutes to 110-115 degrees or until you can stick your clean pinky finger in the pot and count maximum to the number 10 and pull it out due to the heat, be careful not to burn your finger. As soon as the milk is at the correct temperature, slowly stir in the 1 cup of yogurt, cover the pot and then set the pot aside on a counter top and cover with a blanket overnight or for at least 8 hours. The next day, place the pot in the refrigerator for 1-2 days, remove and uncover the pot, pour off any excess water and store the yogurt in an airtight container for up to 3 weeks.