Homemade Greek Yogurt

1. 1

   Pour milk into a large sauce pot over medium-high heat.

2. 2

   Heat the milk, stirring occasionally, until it reaches 180 degrees.

3. 3

   Remove from heat and cool to between 110-120 degrees, still stirring occasionally.

4. 4

   Once the temperature reaches that range, add the yogurt and milk powder.

5. 5

   Whisk until smooth and then pour into a bowl with a lid.

6. 6

   Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).

7. 7

   Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).

8. 8

   Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).

9. 9

   Drain for about an hour or two depending on how dry you like your yogurt.

10. 10

    Place in a lidded storage container and keep in the fridge for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.