Greek Yogurt

1. 1

   Cook milk in a crock pot on low for 2 1/2 hours.

2. 2

   Turn off crock pot, unplug and let cool until milk is 100-110 degrees (about 3 hours).

3. 3

   Take out 2c of the cooked milk and mix with plain yogurt and then return it to the crock pot.

4. 4

   Wrap the whole crock pot in thick bath towels and let sit overnight.

5. 5

   Line a fine sieve with cheesecloth or thin dish towel and let drain until dry (this may take all day or overnight).

6. 6

   Place yogurt in container and refrigerate.

7. 7

   The longer it sits, the more tangy it will get & the longer you drain it, thicker it will get.

8. 8

   I have sweetened it with honey and added fresh or frozen berries, then whipped it up with my hand mixer.

* Per serving · 4 servings · Values may vary.

No additional tips available.