I’ve been asked to share my recipe, so here you go! It takes a long time, but is not difficult to make and it is so good, it is totally worth the time it takes.
- 1/2 gallon whole milk
- 1 6 oz. container plain, unsweetened yogurt (with live cultures)
- food or candy thermometer
- slow cooker
- 2 large towels
1. Pour milk into slow cooker. Turn heat to high and heat to 180 degrees F. It takes around 2 hours.
2. Turn off the slow cooker and allow milk to cool to 120 degrees F. This also takes around 2 hours. Measure unsweetened yogurt and allow to sit at room temperature while milk is cooling.
3. When milk has reached 120 degrees, mix yogurt into milk and stir gently but thoroughly.
4. Replace lid and wrap crockpot in towels. Set it in an out-of-the-way place where the yogurt can ferment undisturbed for 6 to 8 hours or overnight.
5. Unwrap crockpot and transfer the crock to the refrigerator to let cool completely. Do not shake or stir. It will set better if you leave it undisturbed. I also think it gets more sour the longer it sets.
6. This is where it becomes Greek: Transfer yogurt into a cheesecloth lined strainer, placed in a bowl. (I use a piece of unbleached muslin.). Let strain, in the refrigerator, for several hours. It depends on how thick you want it. I don’t like it to be very very thick.
7. Spoon the strained yogurt into containers for storing. Be sure to keep 3/4 cup of the yogurt to use as the starter for your next batch. This recipe makes about 5 cups of yogurt. It is so good. I think it gets better every time I make it. I particularly enjoy it with walnuts, a splash of vanilla, and a touch of stevia. It is also good with fruit and all the other myriad ways we use yogurt! Enjoy!