APRON AND PANS - HOMEMADE GREEK YOGHURT
Ingredients
4 cups nonfat or low-fat milk
¼ cup nonfat or low-fat plain yogurt
Preparation
Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave unattended, it can boil over very quickly.)
Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with ½ cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Tip: There are a few ways to create a very warm (about 110°F) environment for making yogurt. Oven method: Turn your oven on to 200° for about 5 minutes, then turn it off. Add the towel-wrapped container of yogurt and if you have an oven light, turn it on for added warmth.
Cooler method: Place a hot water bottle (or other small container) filled with very hot water alongside the towel-wrapped container in a small cooler.
Heating pad method: Wrap a heating pad set to High around the towel-wrapped container.
4 cups nonfat or low-fat milk
¼ cup nonfat or low-fat plain yogurt
Preparation
Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180°F on an instant-read or candy thermometer. (Do not leave unattended, it can boil over very quickly.)
Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with ½ cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Tip: There are a few ways to create a very warm (about 110°F) environment for making yogurt. Oven method: Turn your oven on to 200° for about 5 minutes, then turn it off. Add the towel-wrapped container of yogurt and if you have an oven light, turn it on for added warmth.
Cooler method: Place a hot water bottle (or other small container) filled with very hot water alongside the towel-wrapped container in a small cooler.
Heating pad method: Wrap a heating pad set to High around the towel-wrapped container.
Credit: Eating Well
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