I did it! I successfully made a batch of Greek yogurt!
I enjoyed my creation with some pumpkin puree, pumpkin spice, a drizzle of honey and some walnuts.
With a side of leaf.
It was delicious – thick and creamy, with a subtle sweetness.
Contrary to my mama’s worries, I have not gotten sick or felt the least bit queasy.
And it was all as easy as pie!
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1 quart milk of your choice
1/2 c. quality, plain yogurt (save a bit from your homemade batch to fuel the next batch!)
cheesecloth and colander
Pour all the milk in a large, heavy-bottomed saucepan. Heat on high until the milk begins to boil. At this point (about 180 degrees F), remove milk from the heat and let cool (until about 110 degrees F). Stir in yogurt and cover with a lid. Wrap the entire pan/lid with towels and place in oven with only the light on for 16 hours, approximately.
After the yogurt has set, drain the whey off the yogurt in a colander lined with cheesecloth. For extra-thick, Greek-style yogurt, let sit/drain for several extra hours. Delicious!