Recipe:
Greek Yogurt
Ingredients: Milk (I used whole milk but you can use something else if you want) and plain yogurt (with active cultures) *for every 1/2 gallon of milk you use, you'll need 4 TBS of yogurt. I made sure it was a good brand that didn't have much sugar in it. It's a little pricey but you don't need much!
1. Pour milk into pan, bring to boil. 180 degrees is a good temperature.
2. While milk is heating, mix 4TBS yogurt + 4TBS milk together (so it's just like runny yogurt). Don't add it until the yogurt has cooled.
3. When milk begins to boil, remove from heat and let cool to between 100°-105°.
4. Once milk has cooled, remove skin from top, and stir in yogurt/milk mixture.
5. Place lid on pot, wrap in a towel, place in your oven (turned off, with only the oven light on)
6. Let sit (keeping oven light on) for 16 hours.
7. Line a colander with two layers of cheesecloth (you can find it at Walmart in the sewing and craft area), and pour your yogurt into the colander, letting it strain for 6-8 hours, until desired thickness is reached. I mix mine with fruit to make smoothies but you can use it however you want. Have fun and feel free to ask questions!
