Begin by pouring the 2 liters of organic milk into your large pot. Slowly heat the milk over medium heat, stirring occasionally to prevent it from scorching, until just below boiling, around 200°F (93°C).
Once the milk reaches the desired temperature, remove it from the heat and let it cool down to about 110°F (43°C).
In a small bowl, mix the 245 grams of yogurt with a few spoonfuls of the cooled milk. Whisk until smooth, then gently fold this mixture back into the pot with the rest of the milk.
Cover the pot and place it in a warm spot. Let the yogurt incubate for about 6 to 12 hours, depending on your desired tanginess.
After the incubation, check your yogurt. It should be thickened. Pour it into a cheesecloth-lined strainer and let it drain for about 2 to 4 hours.
Transfer your homemade Greek yogurt to glass jars and seal tightly. Store in the refrigerator for up to two weeks.
