Per request of one of our guests, I made homemade Greek Yogurt yesterday. It’s not difficult, just as long as you have a low heat source. I used to make yogurt every four days, but had gotten out of the habit recently. It was good to have a prompt to get back into the practice.

Greek Yogurt

(makes about 3 cups)

Equipment:

thermometer

cheesecloth

strainer

heat source

Ingredients:

1 qt. whole milk or 3 c. whole milk plus 1 c. heavy cream (preferably use organic milk/cream)

1 packet yogurt starter or 2 T. prepared yogurt with live cultures

Directions:

(1) Pour milk, or milk and heavy cream, into a medium size saucepan. Warm milk over medium heat, stirring occasionally to keep it from sticking to the bottom of the pan. Once the milk reaches 180 degrees F., remove the pan from the heat.

(2) Let milk cool to around 110 degrees F. Remove 1/4 c. of milk to a bowl. Stir in yogurt starter or prepared yogurt. Stir in the rest of the milk.

(3) Store the milk mixture someplace where it can remain at about 110 degrees F. for 8 to 14 hours. (I place the mixture in one of my ovens because the pilot lights keep it at exactly the right temperature.) Let the milk culture for 8 to 14 hours or until it has thickened and developed the desired flavor. The longer you allow the milk to culture, the stronger the flavor.

(4) Once you are done culturing the yogurt, cover the container and refrigerate for 2 to 4 hours.

(5) Line a strainer with damp cheesecloth. Place strainer over a bowl. Spoon the surface skin off the yogurt, then transfer yogurt to the strainer. Place in the refrigerator and allow to strain for 2 hours or until about 1 c. of whey has drained off.  Use yogurt right away or transfer to a glass container, cover and store in the refrigerator.