Homemade Greek Yogurt

recipe adapted from <a href="http://www.amazon.com/gp/product/0544252322/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0544252322&linkCode=as2&tag=foodf00-20&linkId=EQ6RDOGEYM37B3AG" rel="nofollow" data-mce-href="http://www.amazon.com/gp/product/0544252322/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0544252322&linkCode=as2&tag=foodf00-20&linkId=EQ6RDOGEYM37B3AG">Yogurt Culture by Cheryl Sternman Rule</a><br data-mce-bogus="1">
  • ½ gallon whole milk
  • 2 tablespoons plain yogurt with live, active cultures (at room temperature)
  1. Rub an ice cube over the entire interior of a large, stainless steel pot. This will help prevent the milk from sticking to the inside of the pot. Pour in the milk.
  2. Slowly bring the milk to 180ºF over medium-high heat without stirring. Once the milk reaches 180ºF, turn the burner down to low or medium-low and hold the milk at that temperature or slightly higher for five minutes. Then remove the pot from the heat. Use a spoon or ladle to remove any skin on the surface of the milk.
  3. Gently stir the milk, cooling it until it reaches 115ºF. You may place the bottom of the pot in an ice bath to help this step go faster.
  4. Once the milk has reaches 115ºF, take your 2 tablespoons of yogurt in a medium-sized bowl and whisk in 1 cup of the warm milk to temper. Then scoop the tempered yogurt into the pot with the remaining warm milk and cover.
  5. The milk must now be kept in a warm (around 110º to 112ºF) to incubate for 6 to 12 hours.Wrapping the pot in a towel for insulation, you can place it in your oven with only the oven light on. Alternatively, you could place it wrapped in a towel inside a disposable or thin cooler with a heating pad on low beneath it.
  6. The yogurt is ready to strain once it is thick and creamy. Remove ¼ cup to use as a starter for your next batch, if desired. Chill the remaining yogurt.
  7. To strain your yogurt, line a colander with 2-3 layers of damp cheesecloth or several long layers of paper towel. Place the colander so that it is resting on the lip of a bowl. Spoon the yogurt into the lined colander. Gather up any loose cheesecloth or towel overhang and fold over onto the yogurt. Refrigerate as the yogurt strains for 3-10 hours until desired consistency is reached.
  8. Move to a sealed container and store in the refrigerator for 7 to 10 days.
Things you'll need:
:: a large, heavy stainless steel pan with lid
:: measuring cup and spoons
:: a candy or instant-read thermometer
:: ladle
:: whisk
:: metal spoon or silicone spatula
:: towel
:: a large bowl to strain the yogurt into
:: colander
:: cheesecloth or paper towels
You can sterilize most of these by sending them through the dishwasher or dipping them in some boiling water.
Author: Shaina Olmanson
Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/homemade-greek-yogurt