how to make greek yogurt. borrowed from forum

Sep 25, 2011

I do, it's actually pretty easy and you can control how tangy it turns out. I prefer it less tangy. I haven't been successful using skim milk but make it with 1%. This is what I do.

Supplies: milk, yogurt starter, stainless steel pot, crockpot with low setting, candy thermometer, strainer, glass bowl, coffee filters.

Stir together 3 tablespoons of good plain yogurt (with lots of good bacteria) and 2 tablespoons of milk,
set aside. Heat 1/2 gal milk just until it boils, stirring often, pour it into an unheated crockpot, cool to
105 degrees, stir in yogurt/milk mix from before, I also remove the skin that has formed on the top. Turn
the crockpot to warm (not low) if it's too hot it will kill the cultures and not make yogurt. Leave it on warm
for 7 hours or longer, the longer you leave it the more tangy it will become. After the desired amount
of time line a strainer with coffee filters and set over a bowl, pour the yogurt into the filter lined strainer
until you strain the amount of whey off to give you the desired thickness. Give it a good stir and you're
done.

If you don't have a crockpot that has a warm setting there are lots of alternative suggestions on the web

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