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Prep Time: 20 Minutes Cook Time: 1080 Minutes |
Ready In: 1100 Minutes Servings: 6 |
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When I wanted to make a recipe that called for Greek yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me! Ingredients:
1 gallon whole milk |
1 cup plain yogurt (containing live culture , check ingredients) |
Directions:
1. In a pan, bring milk to almost boiling.
2. Pour in to a non-metallic bowl.
3. Cover and allow to cool to between 110-120°F.
4. Gently mix in the yogurt.
5. Cover bowl top and bottom with towels to retain warmth as the yogurt sets- 8 to 12 hours or overnight.
6. Do not disturb it until the yogurt thickens.
7. Drain any excess liquid and store in the fridge for 4 to 5 days.
8. If you want a thicker yogurt, hang in a muslin bag or cheesecloth for several hours to drain.
9. You will lose a lot of volume in any additional dripping.
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