1 liter of whole cow's or goat's milk.
2-3 tablespoons of yogurt (as a fermentation bacteria).
Strainer or gauze.
Large bowl. 
Pour the milk into a saucepan and heat slowly over medium-low heat, until the milk temperature reaches about 180°F (82°C) and do not bring the milk to a boil.
Remove the boiled milk from the heat and allow it to cool naturally to a warm state of about 110°F (43°C), which is comfortably warm but not hot.
Remove 2-3 tablespoons of yogurt and add to the cooled milk. Stir well to make sure the yogurt bacteria are well mixed in the milk.
Pour the mixed milk into a large bowl, cover it with plastic wrap or a lid, and place it in a warm place to ferment.
It is best to choose an environment where the temperature is stable around 110°F (43°C). The fermentation time is generally 6 to 12 hours, depending on the acidity and taste you want.
Once fermentation is complete, you'll notice that the milk has solidified into a thick, yogurt-like texture. Take a strainer or gauze and spread it over a large bowl.
The fermented milk is poured into a strainer or gauze and the whey is naturally strained, leaving Greek yogurt.
Depending on the taste, you can adjust the consistency of the Greek yogurt, and if you want it to be thicker, you can continue to strain it out of the whey or add a small amount of milk powder to thicken it.
When finished, the Greek yogurt can be refrigerated and stored for about 1-2 weeks.
Fermentation time and temperature affect the acidity and taste of yogurt and can be adjusted to your liking.
Use pure utensils and containers to ensure that no impurities or bacteria can affect the fermentation process.
Condiments such as honey, fruit, or jam can be added to make Greek yogurt even more delicious.
Homemade Greek yogurt is delicate, rich and at the same time healthier and more delicious. Enjoy homemade healthy yogurt, ready to enjoy with fruit or nuts.