-
1
You will also need cheesecloth or a tea towel, and a whisk.
-
2
1.
-
3
Reserve and set aside 1/4 cup (59 ml) of the milk for later.
-
4
Take the remainder of the milk and pour it into a large pot Make sure you have a lid a available for the pot youre using.
-
5
2.
-
6
Bring the pot almost to a boil, and then turn of the heat.
-
7
Let it cool until the temperature reaches 105118 degrees F (4048 degrees C).
-
8
Meanwhile continue with the next step.
-
9
3.
-
10
Mix together the plain Greek yogurt and the reserved 1/4 cup (59 ml) milk from step 1.
-
11
4.
-
12
When your big pot of milk has reached 105118 degrees F (4048 degrees C), remove the film on the top.
-
13
Then throw in the yogurt/milk mixture.
-
14
5.
-
15
Whisk well and gently, then cover the pot with a lid.
-
16
6.
-
17
Wrap the pot in a towel and leave it in your oven overnight with the oven light on (between 9 and 16 hours).
-
18
This will keep the milk incubated at 100110 degrees F (3843 degrees C).
-
19
7.
-
20
After the time is up, your yogurt is ready!
-
21
8.
-
22
Now its time to make this yogurt Greek!
-
23
Use a cheesecloth or tea towel and start draining it inside a colander.
-
24
You should let the yogurt strain at room temperature.
-
25
9.
-
26
Squeeze the towel every few hours to make it drain faster.
-
27
10.
-
28
After about 6 hours, your Greek yogurt is ready!
-
29
11.
-
30
Put the yogurt refrigerated in an airtight container.
-
31
Dont throw away the whey thats left from the straining process, it can be useful for other recipes.
-
32
See the related blog post if you have any questions.
-
33
I have an FAQ section there!
