Place a cheese cloth on a colander and pour the yogurt on it. Then grab the edges of the cloth and squeeze it gently to drain off the excess water. Keep it aside for 30 minutes.

Mix the milk and heavy cream in a pitcher or bottle and keep it aside to be used later.

Take a deep sauce pan with a lid that can hold the total quantity of the milk.

To that pan add the sugar, water to caramelize. Cover the pan and let it simmer in medium high heat. Keep an eye and lift the lid occasionally to notice the change of color.

As soon as the color changes to mild orange, take the lid off and let it caramelize until the color changes to a dark shade.

Then very carefully, taking your face off the pan, pour little bit of the milk and mix it aorund.

Then pour rest of the milk, 2 tablepsoons sugar and bring it to boil.

Once it comes to boil, let it simmer for 5 minutes. Stir constantly.

Then let the milk cool down enough so you can dip your finger comfortably. The milk should be warm so do not keep it in the refrigerator.

Once the milk has cooled down, take the hung yogurt out of the cloth to a bowl and whisk it.

Then pour little bit of the warm milk to the yogurt and whisk until it's smooth.

Pour the entire yogurt mixture to the milk and whisk until you see no lump.

Pour the mixture to your choice of container. Could be earthenware, ceremic, galss or even steel.

Cover with alluminium foil.

Preheat the oven to 350 F and place it in the oven. Bake for 5 minutes. Then switch off the heat but keep the light inside the oven turned on. Leave the containers there for 8 hours. Do not move it in between.

After 8 hrs, place it in the refrigerator to further set and cool down.

Enjoy it plain or garnish with extra caramel on top.