Velvety Cream-Enriched Whole Milk Yogurt

Steps

1. Wash a heavy pot, whisk, spoon, instant-read thermometer and a 1.5-quart glass jar in hot soapy water, then rinse with boiling water to sanitize. Set the Greek yogurt starter out to lose its chill.
2. Pour the whole milk and heavy cream into the pot and heat over medium-low, stirring often so nothing scorches, until the thermometer reads 180°F (82°C), about 15 minutes.
3. Hold the milk and cream at 180–185°F (82–85°C) for 15 minutes, stirring now and then and adjusting the heat.
4. Take the pot off the heat and cool the mixture to 108–112°F (42–44°C), about 30 minutes on the counter or 10 minutes with the pot set in a sink of cold water, stirring gently. Skim off any skin.
5. In a small bowl, whisk the Greek yogurt starter with about half a cup of the warm milk and cream until smooth, then stir this tempered starter back into the rest of the mixture in the pot.
6. Pour into the sanitized jar, cover, and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on, a cooler with warm water bottles, or a yogurt maker, without stirring, until set and it jiggles like soft custard.
7. Refrigerate immediately at 40°F (4°C) or below for at least 4 hours until fully chilled.
8. Once cold, stir briskly with the clean whisk for 30 seconds until velvety and smooth. This makes about 1 kg (about 4 cups), about 250 g per serving; no whey is drained, so the nutrition reflects the starting ingredients. Keep refrigerated up to 2 weeks.