The bucket list that is. I've always wanted to try this just for fun. The idea is to put milk in clean containers and heat it to 185 degrees (a pot of hot water makes it nearly impossible to mess up-when a film forms on top, it's hot enough) to serialize everything. Cool the milk to around 120 which will feel hot on your hand but not "ouch" hot. Add 2 Tablespoons of plain yogurt per quart and sir gently. Keep warm (90-120 degrees) somewhere for at least 4 hours or overnight. For more details check this blog.
After trying the creation with honey, I was pleased with the overall flavor...but as cultures before me (hope you got that mom), I decided to put my own spin on the texture. I ran it through a strainer...which made it more like a drinkable yogurt consistency. Since we were just at Trader's Point creamery, and that's how they serve it up with pride, I added honey, put it in a pretty container and called it a success. The Greek yogurt people would have strained it a million more times and poured off most of the extra liquid. We Americans add gelatin to get it thicker. I would like to try a finer strainer to see if I could get it even smoother, but I think I would need a higher fat milk for a truly creamer flavor. I also want to add some fruit next time. =)