Homemade Thick or Greek-Style Yogurt
- Ready In:
- 8hrs 30mins
- Ingredients:
- 3
- Yields:
-
8-9 cups
- Serves:
- 8-9
ingredients
- 8 cups milk (1/2 gallon- preferably at least 1%)
- 1 1⁄2 cups non-fat powdered milk (1 for 2% or fattier, 1 1/2 for 1%)
- 1 cup yogurt starter, preferably Greek (Yogurt starter is yogurt with active cultures, either from a previous yogurt session or store-bought)
directions
- Equipment: Large pot, Whisk or stirring utensil, Thick towel, Heating pad, 9- 1 cup (8oz) containers, Ladle, instant read thermometer (or reg Therm if you don't have instant).
- In large pot, heat milk over medium-high to high heat. When it is starting to get pretty warm, watch carefully. Bring just to a boil (milk boils over QUICKLY), then remove from heat.
- Let cool to about 115 degrees F (optimum yogurt "working" temperature is between 108 and 112 deg F). The cooling usually takes about 45 min-1 hr at my house (usually between 65 and 75 deg F).
- Whisk in yogurt starter.
- Ladle into 1 cup containers.
- Place containers on heating pad, set at high heat (for my heating pad).
- Cover containers with thick towel.
- Let sit on heating pad for 6-8 hrs or until thick. You can leave it longer to thicken more if desired, but it might become a little more bitter.
- Refrigerate about 8 hours.
- When serving, add fixings if desired (e.g. jam, dried fruit, granola, honey) or eat it plain.
- Set aside 1 cup container of yogurt for next batch of yogurt.
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