Home-Made Plain Greek Yogurt

Submitted by Russian_Cuisine on Sat, 10/06/2012 - 17:58.

1/4 gallon (1 L) milk
5.5 oz (150 ml)  plain yogurt (Activia, Greek, or some other live bacteria)
Pre-heat the milk to 104 F (40 C).

Put the yogurt in a thermos, stir with 1 cup of warm milk thoroughly, then pour all of the milk in the thermos,
and stir well.

Cover, and let sit for about 6 – 8 hours.

Uncover, and let cool to room temperature, and then cool in a refrigerator.

Note: Do not shake while cooling!

Then, cover the colander with 3 layers of gauze, or with a tight, clean fabric.

Pour into a colander.

Let it drip for about 3 – 5 hours into a deep dish.

Note: Use the whey (be about 16 fl oz) for cooking, drinking, or for creating cosmetics.

Stir the thick fresh Greek yogurt to an even consistency.

Eat it, or use it for cooking, or place it in a refrigerator under a lid.

You can use 5.5 oz fresh yogurt for creating the next yogurt serving.