Low‑fat Greek yogurt is a bit of a science experiment. Use skim or 1‑% milk, heat to 180°F then cool to 110°F, inoculate with a good starter, let it ferment 4‑12 hrs depending on how tart you like it, then chill and strain for 2‑4 hrs. The key is consistent temperature, a reliable culture, and patience. Tell me where you hit a snag and we’ll troubleshoot.

Use a cheap digital thermometer that shows the exact temp in real time—no guesswork. If you’re willing to splurge, a sous‑vide setup is great, but a small, dedicated yogurt maker or even a covered pot in a warm spot (like a turned‑off oven with the light on) will keep the 110‑115°F range steady. Keep the container insulated, stir occasionally, and you’ll stop getting off‑tang. If the room temp swings a lot, a simple heat‑damper or a draft‑proofed lid can help. Anything else you’re missing?

Sounds like a plan—just remember the strain time is the biggest variable. Two hours is a good start, but if it’s still too runny, give it an extra hour. And if it’s too thick, stretch it out a bit. Happy fermenting!