Creamy Stirred Plain 2% Yogurt

Steps

1. Wash a heavy pot, whisk, thermometer, small bowl and a 1-quart glass jar with lid in hot soapy water, then rinse with boiling water to sanitize and let air dry.
2. Heat: pour the 2% milk into the pot and warm over medium-low, stirring often so it doesn't scorch, until the thermometer reads 180°F (82°C). Hold it at 180°F (82°C) for 15 minutes, stirring now and then and lowering the heat as needed, for a thicker, creamier body.
3. Cool: take the pot off the heat and cool the milk to 108–112°F (42–44°C), about 30 minutes, or faster by setting the pot in a sink of cold water and stirring. Skim off any skin.
4. Add the live starter: once the milk is at 108–112°F (42–44°C), put the Greek yogurt in the small bowl and whisk in about 1/2 cup of the warm milk until smooth, then gently stir this mixture back into the pot until evenly blended. Pour into the sanitized jar and cover.
5. Incubate: keep the jar at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or a cooler with warm water, checking with the thermometer, until the yogurt is set and jiggles like custard. Don't stir or shake it while it sets.
6. Refrigerate: move the jar to the fridge right away at 40°F (4°C) or below and chill at least 3 hours, until cold through.
7. Whisk the chilled yogurt for about 30 seconds until creamy and smooth. It makes about 4 cups (about 1,000 g), four 1-cup servings, with no whey drained. Keep refrigerated up to 2 weeks and add any fruit or sweetener only after culturing.