Greek Yogurt
I finally got around to making some yogurt tonight. It is not hard to do, the “bugs” do all the heavy lifting for you!
Homemade Yogurt ( Greek Style )
Ingredients:
* 1/2 gallon of milk ( I used whole, you can use whatever you like )
* 1 cup powered milk ( to make the yogurt thicker )
* 1 – 5.3 oz. container of Brown Cow All Natural Greek Yogurt with live active cultures (Use any yogurt you like like as long as it is plain and it has live cultures in it. You can use some of this batch to make your next batch)
Directions:
1. Place milk in sauce pan and whisk in the powered milk.
2. Heat the milk until it reaches 120 degrees (F) ( if using pasteurized milk. 185 degrees (F) if using raw milk )
3. Let the milk cool to 115 degrees (F)
4. Add the yogurt to the warm milk and mix it well.
5. Pour the milk-yogurt mixture into two quart glass jars (clean and sterilized )
6. Place lids on jars and place in a electric oven that was warmed to about 115 degrees. Turn the oven light on and leave it on the entire time.
7. You want to keep the oven about 115 degrees for 4 to 12 hours, depending on how you like your yogurt. Longer times equals firmer and tangier yogurt.
8. The light in my oven keeps it above 100 degrees, you might need to turn the oven on for a couple of seconds every now and then, to keep it around 115 degrees.
9. After the desired amount of time ( I usually go 8 hours, ie overnight ) remove the yogurt from the oven and put in the refrigerator.
It is ready to eat when it is cool.
Serve plain or with any kind of fruit.
Ready to ferment in the oven
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