Heat a sous vide water bath to 110F degrees.
Place the milk in a pot and heat to 180F degrees, whisking regularly to prevent it from scalding and sticking to the pot.
Once it's at 180F degrees, remove the pot from the heat and place in an ice bath to cool to 110F degrees.
Once at 110F degrees, whisk in the Greek yogurt.
Pour the mixture into either cleaned 4 ounce balls jars for individual servings, or larger balls jars, as long as they have lids.
Tighten the lids "finger tight," or tight just to where your finger tips feels the lid grab the threads. *Don't overtighten or your jars may crack under the pressure. Don't leave too loose or water can get into your jars. You'll feel it when it's right.
Place the jars in the sous vide water bath and cook for 12 hours. If you like less tangy yogurt, cook for only 8 hours, and more tangy you can cook up to 24 hours.
Remove the jars from the water bath and wipe the moisture off them.
Store in the fridge overnight to fully cool.
For extra thick yogurt, you can strain it through cheesecloth to remove any extra moisture.
Otherwise, serve it garnished with drizzled honey and fresh fruit.