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1
Pour milk into a 2 quart microwave/oven proof bowl, and place in microwave.
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2
Heat for six minutes on high.
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3
Stir and check the temperature.
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4
Continue with this process, adding additional heating bursts until the temperature reaches between 175-180F.
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5
This usually takes about 18 minutes.
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6
The stirring prevents a skin from forming.
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7
Let milk cool to 110-120.
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8
Whisk in yogurt starter and powdered milk.
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9
The powdered milk increases the protein and helps make a thicker yogurt in the Greek-style.
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10
The milk needs to sit between 100-110 for approximately 8 hours.
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11
Youll want to start checking it around 6 hours.
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12
If your oven or slow cooker allow you to set a temp this low, use those.
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13
You can also use a cooler or an oven thats preheated for a minute or two.
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14
Leaving the inside light on can also help.
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15
Its ready when its gelatinous and a light yellow liquid (whey) has formed on the top.
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16
Line a colander with cheesecloth or coffee filters, and set it over a large bowl.
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17
Gently pour the yogurt into the colander.
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18
You dont want to break up the yogurt too much.
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19
Allow it to drain for a couple of hours.
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20
The addition of the milk powder and the draining of the whey are what make this Greek-style.
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21
Pour the drained yogurt back into a large bowl and whisk until it reaches the desired consistency.
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22
You may also add flavorings at this point.
