Take 1 quart of 1/2 n 1/2, sometimes I use less and add pure whipping cream to make exactly 1 quart. Heat it slowly in pan on low/med heat until 180˚, stirring constantly. Place your pan in a sink of cold water and let it cool to 110˚. Add your culture and stir in well. I use about 1/4-1/2 cup of existing yogurt for a culture. I have an electric yogurt maker which is just an incubator and holds the temp constant. I pour my mixture in the container and let it sit in the incubator for about 10 hrs. It makes a nice thick and very rich yogurt. Culturing yogurt removes at least half of the carbs from the original mix. The longer you incubate, the lower the carbs. I drain the whey from the yogurt, too, which removes further carbs (I place some in a strainer lined with a coffee filter and let it drip over a mixing bowl overnight) Vóla! Greek Cream Yogurt!