Homemade yogurt
Start with the best quality milk you can find and watch your temperature. Strain the yogurt through a few layers of cheesecloth for greek style yogurt.
Serves: 1 quart
  • 1 quart of fresh organic 2 % or whole milk
  • 3 tablespoons organic yogurt with live and active cultures
  1. Heat the milk in a large pan over medium heat, stirring and scraping the bottom of the pan often with a heatproof spatula, until a thermometer registers 185 degrees.
  2. Let the milk cool to 115 degrees. To speed the process you can fill a large bowl with ice water and set the bottom of the pot into the ice bath to cool. Once you have reached 115 degrees, whisk together 1 cup of the heated milk and the yogurt. Stir into the remaining milk.
  3. Transfer the mixture to a 1 quart mason jar. Wrap jar in a clean kitchen towel covering completely and put in a warm place to sit undisturbed. A oven with the light on is a good choice to incubate your yogurt. Let sit for 4 to 8 hours until the mixture has the consistency of custard.
  4. Cover the jar and refrigerate before serving. For thicker, Greek style yogurt strain the yogurt through a several layers of cheesecloth for 1-2 hours.
Recipe by Scaling Back at https://www.scalingbackblog.com/homemade-greek-yogurt/