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Greek Yogurt

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Equipment

  • Slow Cooker or a large pot and do all this on a heating element
  • Colander
  • Cheesecloth
  • Thermometer

Ingredients
  

  • 4 liter Jug whole milk (1 gallon)
  • 1 cup Greek/Balkan/active culture yogurt ( or live cultures from health food store )

Instructions
 

  • Bring the milk to 190F
  • Let the milk cool to 115F gently , stirring every 30 minutes.
  • In a separate bowl, gently whisk 2 cups of milk with 1 cup of active yogurt or cultures.
  • Gently pour the mixture back into the crock pot, and gently stir everything together.
  • Place the covered crock pot in a warm area for 8-24 hours. Oven with the light on seems to be perfect. I like 14 hours; longer time makes the yogurt more tangy.
  • Line a colander with cheesecloth.
  • Slowly transfer 1/3 of the yogurt to the colander, and let drain for 1-2 hours, depending on how thick you want the yogurt.
  • Save 1 cup of yogurt in an airtight container in the fridge - use within 4 weeks.

Notes

The yogurt starter or live cultures must contain live bacteria l.  bulgaricus and s. thermophilus.
This can be made in a pot, but the slow cooker is far easier.
My preferred warm area is an oven pre-heated to 110F (not more), with the oven light on.
There are uses for the whey (good for tomato plants?).