Heat milk and cream over medium heat without stirring until it reaches 180 degrees F or 82 Degrees C using a digital thermometer to test for exactness. Turn off heat.

Place in a sink of cold ice water or allow to cool on stove until it reaches 110 degrees F or 43 degrees Celsius.

Remove a cup of the milk and cream mixture and add to a bowl. Whisk in live yogurt culture. Then add it back to the pot of milk/cream.

Stir in without stirring the bottom of the pot (to avoid chunky bits in your yogurt).

Place in jars with a loose lid or in a pot with lid and place in the oven with the oven light on. The ideal temperature is 90°F(32°C) to 110°F(43°C).

Let sit for 3 to 24 hours, depending on how warm the incubation spot is. You are looking for a set but jiggly (think jello) texture; the yogurt will continue to firm up as it chills. The longer it sits, the more live active cultures there will be. I wait 18-24 hours.

Use a yogurt strainer, or colander or sieve over a bowl lined with a cheesecloth, or very fine sieve, and let it sit in the refrigerator for 2 to 24 hours to drain.

Serve and enjoy! Save 1/2 cup of yogurt for your next batch!