This is so easy to make, and so much better than the store-bought stuff.
- Slow cooker, or a large pot.
- 2 litres (1/2 gallon) whole milk (or homogenized – something with more than 2% fat)
- 1/2 cup Greek/Balkan yogurt w/active cultures (or some live cultures from your local health food store)
*yogurt must contain live bacteria l. bulgaricus and s. thermophilus. - Colander
- Cheesecloth
Bring the milk to 190F in a big pot on the stove, or in your slow cooker,
Let cool to 115F, stirring every 15-30 minutes
Whisk together 1 cup of the milk + the yogurt (or cultures)
Add the mixture to the milk, gently stir it all together, put it warm area for 8-24 hours
I take the inside of the slow cooker and leave it in my oven with the light on.
The longer you leave the yogurt to rest, the more tart it becomes.
I like 14 hours
Line a colander with cheesecloth.
Slowly transfer the yogurt mix from the slow cooker/ pot to the colander, and let it drain for 2 hours.
That’s it.
Save 1/2 cup of the yogurt for your next batch, and use it all within 2-3 weeks.