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Heat milk and cream over medium heat without stirring until it reaches 180 degrees F (82 degrees C) using a digital thermometer
Turn off heat
Place in a sink of cold ice water or allow to cool on stove until it reaches 110 degrees F (43 degrees C)
Remove a cup of the milk and cream mixture and add to a bowl
Whisk in live yogurt culture
Add the mixture back to the pot of milk and cream, stirring without stirring the bottom of the pot
Place in jars with a loose lid or in a pot with lid and place in the oven with the oven light on
Let sit for 3 to 24 hours at 90°F (32°C) to 110°F (43°C) until yogurt reaches a set but jiggly texture
Use a yogurt strainer, colander, or sieve over a bowl lined with cheesecloth or very fine sieve
Let it sit in the refrigerator for 2 to 24 hours to drain
Serve and enjoy, optionally adding honey or granola
Save ½ cup of yogurt for your next batch