Homemade Greek-style Yogurt
- 1 qt
- full fat cow's or sheep milk
- 2 Tbsp
- tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
- 1 1/2 Tbsp
- of full fat milk (same type) as used above
Heat the milk just to the boiling point and pour into a non-metal container.
Let cool to lukewarm (100-105-degrees). A skin will form on top.
Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
Carefully drain any excess liquid.*
Refrigerate for 4 hours before using.
Store in the refrigerator and use within 4-5 days.
The yogurt can be eaten as is, along with the creamy skin on top.
To make the thick yogurt used in many Greek recipes, follow these directions after step*.
One of my favorite ways to eat this great yogurt is with walnuts and honey. So good and good for you too.