The Greek yogurt made it from stove to table!
This was our first attempt at making any kind of yogurt, and it proved that we could do it with local ingredients, and a lot of patience.
Here is what we did.
Ingredients:
1/2 gallon whole milk
1 cup whipping cream
1/4 cup plain yogurt with live cultures
food thermometer
mason jars
a large piece of cloth (like an old T-shirt)
a large bowl
a cooler (for keeping the yogurt warm)
Pour the milk and cream in a big pot. Heat it (scald it, really, under low heat) to 180 degrees farenheit. Stir constantly. Take pot off the stove, and let it cool down to 110 degrees. Take a little bit of that 110 degree- milk mixture out to combine with the yogurt and pour it all back into the pot. Mix well.
Transfer the mixture to clean mason jars.
In the cooler, put about 3-4 inches of 110 degree water on the bottom. Place the jars in the cooler with lids on. This will be their 'warm bath' for next many hours.
Keep checking to make sure that the water in the cooler stays about the same temperature by adding more hot water if it's getting too cold. Do this for about the first 3-4 hours.
After 6-8 hours, the yogurt should have set. Now it's time to strain.
Put a thin cloth over a large bowl (not cheesecloth), and pour your yogurt into the cloth. Let the whey drain out for a couple of hours.
Gather the yogurt in the cloth and put into a jar. Your Greek yogurt is now ready for consumption. It will harden more in the refrigerator.
Enjoy!
Addendum: We have made this twice now, and it has turned out both times! Success!
