Homemade Greek Yogurt

1. 1

   Spoon 2 tablespoons of milk into a bowl and stir in the yogurt.

2. 2

   In a saucepan, bring the remaining milk to a boil.

3. 3

   Let stand off the heat without stirring, until it registers 100 on an instant-read thermometer, about 15 minutes; a skin will form on the surface.

4. 4

   Using a table knife, make a small opening in the skin and carefully pour the yogurt mixture into the milk in the saucepan.

5. 5

   Cover the pot with a kitchen towel and transfer to an oven.

6. 6

   Turn the light on and close the oven door.

7. 7

   Let stand for 16 hours.

8. 8

   Using a skimmer or slotted spoon, lift off the skin and discard it.

9. 9

   Carefully ladle the yogurt into a sieve lined with a double layer of cheesecloth and refrigerate until much of the whey is drained and the yogurt is thick, at least 4 hours.

10. 10

    Transfer the yogurt to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.