Makes 1 quart
Fresh yogurt is really easy and fun to make. The secret to making Greek-style yogurt is to strain it after it sets, which makes it thick and rich, even if it’s made with low-fat milk. Cleanliness is an absolute must in yogurt making, so be sure that your pot and the container you are going to store the yogurt in have been sterilized. Some recipes call for yogurt starter, but honestly, you just need a little yogurt to make yogurt. It is cheaper, and once you get your first batch made, you can use some of that for the starter for your second batch, and so on.
[ingredients title=”Ingredients”]
- 1 qt milk (preferably a hormone-free local milk)
- 3 tablespoons plain yogurt, with live cultures
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[directions title=”Directions”]
- In a sterilized pot, heat the milk to 180°F, stirring so that it does not burn on the bottom. Let the milk cool to 110°F and whisk in the yogurt. Cover with a clean cloth or plastic wrap and let it sit out in a warm place (110°F) for 10 to 12 hours. You can either put it on top of your refrigerator, or place in a gas oven with a pilot light. Another option would be to place it on a heating pad on top of your counter.
Line a colander with damp cheesecloth and spoon the thickened yogurt into the cheesecloth and tie the top. Place the colander in a bowl and let the yogurt drain overnight in the refrigerator. The next day most of the whey (liquids) will have drained off leaving you with a really thick rich yogurt, even if it’s low-fat milk that you used to start.
Chef’s Note: Be careful to monitor the temperatures so that your yogurt thickens properly. If it does not firm up after 12 hours, you may have gotten the milk too hot and killed the starter. Be sure to clean and rinse your pot or container thoroughly to remove soap residue, which might also inhibit or kill the starter.
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