Ultra-Thick Homemade Greek-Style Yogurt

You can create the thickest Greek-style yogurt of your life by making your own half-and-half blend.

Store-bought versions are inconsistent, so you need a strict two-to-one ratio of whole milk to

heavy cream. I use about five cups of raw milk and two and a half cups of cream to

hit that perfect nineteen percent fat content. Whisk in prebiotic fiber and one probiotic

capsule, then ferment at 98 degrees for thirty-six hours. It separates a little,

but once you whisk it, the texture is unreal. It’s rich, creamy,

and holds its shape without ever needing to be strained.