How to make yogurt and Greek style yogurt at home: you won't believe how easy it is!
Servings 1 1/2 cups Greek yogurt
lt – 5 cups fresh milk
I used full cream
plain commercial yogurt with live cultures
Heat the milk in a sauce pan until it gets to 40°C – 104°F (if you don’t have a thermometer, just heat it until it feels warm when you touch it).
Add the yogurt and mix well, until dissolved.
Cover the sauce pan with a lid, wrap a couple of thick towels around it and put it in a warm place for a few hours. I usually keep it in the oven (off, but with the light on).
Check on it after 4 hours, if it is still too runny, cover it again and keep it warm for another couple of hours. Mine is usually ready after 6 hours, but on cold days it could take up to 10-12 hours.
And there you have your yogurt!
How to make Greek Style Yogurt
I decided to go an extra step and make Greek style yogurt (which is the one I like the most)… this is the thicker type of yogurt. To do this, line a colander with a cheese cloth and put it on top of a big bowl (so you can collect the whey that will come out of the yogurt). Pour the yogurt in, bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the yogurt with string and put it back in the strainer. Put the strainer inside a big bowl (make sure the strainer does not touch the bottom of the bowl) and put it in the fridge. Let it drain for at least 2 to 3 hours (I often keep it over night).
And there you have, your Greek style yogurt… and your whey!