Homemade Greek/Balkan Style Yogurt

Recipe by HannahBoBana
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 14hrs 30mins
SERVES: 8-10
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    liters whole milk (that's about 1/2 a gallon for all y'all Americans!)
  • 13
  • 10
    g yogurt starter (I use yogourmet, from Quebec )
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DIRECTIONS

  • Pour the milk and powdered milk into a large pot or saucepan and heat on stove to 185F, stirring constantly. This should take about 10 minutes.
  • Turn off the heat and let the milk sit until the temperature reads 110°F
  • Add the starter and stir to combine.
  • Put the lid on the pot and wrap the pot in a blanket. Put it in a warm place (I use my oven - turned off, of course!).
  • Leave it for at least 12 hours. When you check it, it should be solidified, but creamy when stirred.
  • Empty the yogurt into a colander lined with cheesecloth. Set the colander in a large bowl and put it back in the blanket for 1-2 hours.
  • When you check it, there should be about a cup to a cup and a half of clear liquid (whey) in the bowl and the yogurt will be thickened considerably.
  • Transfer the yogurt to the container and refrigerate.
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