Homemade Greek Yogurt

1. 1

   Heat the milk in a saucepan to 180 degrees F. Cover the pan and cool to about 116 degrees F. Remove about 2 cups of the warm milk to a small bowl and whisk in the yogurt until evenly combined.

2. 2

   Whisk that back into the pan of milk.

3. 3

   Pour into jars or a bowl.

4. 4

   Cover tightly with plastic wrap or a lid and place in a warm dry place at least six to eight hours or until thickened, overnight if necessary.

5. 5

   A good place for this is an oven that is off but has the interior light on.

6. 6

   When the yogurt is set up, place in the refrigerator for four hours.

7. 7

   After four hours, line a colander with fine mesh cheesecloth or a clean tea towel.

8. 8

   Pour the yogurt into the colander.

9. 9

   You can either gather the corners of the towel and tie it before hanging it over your sink for 5 hours or you can place the colander over a bowl and place in the refrigerator overnight to drain.

10. 10

    After draining to desired consistency, turn into a bowl with a tight fitting lid and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.