Whole Milk Greek yogurt

You will need:
Enamel Dutch pot (mines a 6qt)
Instant read thermometer
Whisk
1/2 gallon whole milk
1 tablespoon heaping of starter yogurt could be new store bought with live cultures or left over from your last batch of under a week old

Heat milk constantly stirring until reaches 180F. remove from heat let sit until 120F. Skim the skin off the top and mix in your starter.  Wrap with towels and place in slightly warmed oven that just had the chill taken off. Leave light on.  Let sit 12h or so.  Then strain for Greek yogurt