Homemade Greek Yogurt
- 2l fresh milk (or store-bought if you can’t buy fresh)
- 1/2 cup starter*
- Cook the milk in a pot, on a medium high heat, until it reaches temperature 90-92°C (194-197°F).
- Let it cool down, stirring occasionally to prevent forming a film on top.
- After it is cooled, put it again on a medium heat, and heat it up to the fermenting temperature 40-45°C (104-113°F).
- Add few spoons of milk to a starter, to heat it up a bit, and then combine everything together. Stir well.
- Cover and wrap the pot in a towel, so that the heat is conserved as long as possible. Let it sit like that for at least 6 hours.The result should be thick yogurt.
- Strain the yogurt through the gauze or cheese cloth, for exactly 3 hours (that time makes best thickness for me) to remove whey, and after that put it in small jars, or any containers that you find useful. Don’t throw away the whey! It is a great milk substitute and you can use it to make pancakes, muffins, buns or anything else that calls for milk.
Keep in a refrigerator for up to 10 days, but it will be gone much sooner.
*I use leftover yogurt previously made, or any store-bought yogurt that contains live bacteria. Most of store-bought yogurts don’t contain live bacteria. Instead, they are made with bacterial enzymes, which turn lactose into lactic acid. These will also do the job, but they are NOT probiotic.