Homemade Greek/Balkan Style Yogurt

1. 1

   Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly.

2. 2

   This should take about 10 minutes.

3. 3

   Turn off the heat and let the milk sit until the temperature reads 110F

4. 4

   Add the starter and stir to combine.

5. 5

   Put the lid on the pot and wrap the pot in a blanket.

6. 6

   Put it in a warm place (I use my oven - turned off, of course!

7. 7

   ).

8. 8

   Leave it for at least 12 hours.

9. 9

   When you check it, it should be solidified, but creamy when stirred.

10. 10

    Empty the yogurt into a colander lined with cheesecloth.

11. 11

    Set the colander in a large bowl and put it back in the blanket for 1-2 hours.

12. 12

    When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.

13. 13

    Transfer the yogurt to the container and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.