Homemade Greek Yogurt

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 30mins
SERVES: 5-6
YIELD: 3-4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour milk into a large sauce pot over medium-high heat.
  • Heat the milk, stirring occasionally, until it reaches 180 degrees.
  • Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
  • Once the temperature reaches that range, add the yogurt and milk powder.
  • Whisk until smooth and then pour into a bowl with a lid.
  • Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
  • Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
  • Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
  • Drain for about an hour or two depending on how dry you like your yogurt.
  • Place in a lidded storage container and keep in the fridge for up to a week.
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