GREEK YOGURT
When I wanted to make a recipe that called for "Greek" yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me!
Provided by OhMyStars
Categories Greek
Time 18h20m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- In a pan, bring milk to almost boiling.
- Pour in to a non-metallic bowl.
- Cover and allow to cool to between 110-120°F.
- Gently mix in the yogurt.
- Cover bowl top and bottom with towels to retain warmth as the yogurt sets-- 8 to 12 hours or overnight.
- Do not disturb it until the yogurt thickens.
- Drain any excess liquid and store in the fridge for 4 to 5 days.
- If you want a thicker yogurt, hang in a muslin bag or cheesecloth for several hours to drain.
- You will lose a lot of volume in any additional dripping.
Nutrition Facts : Calories 623, Fat 33.7, SaturatedFat 19.5, Cholesterol 105.6, Sodium 418.6, Carbohydrate 47, Sugar 54.2, Protein 33.5
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