Creamy, better than store-bought, nutritious. And no work!
- 1 Quart whole milk
- 2 tbsp premium whole milk yogurt
In an enameled cast iron pot, turn the heat to medium. Add the milk. Set timer for 10 minutes. Temp to 190º, no more.
Pour into a quart container (an old yogurt container is perfect. Let cool to 115º, no warmer or you run the risk of containing the yogurt culture.
Pour a 1/4 cup milk into a mixing bowl. Add the 2 tbsp yogurt. Whisk together. Add back into the quart container.
Set in warm, dry place for 6-24 hours, depending on the flavor and consistency desired. Less is softer and milder, more is firmer and funkier. I prefer the 24 hours myself.
When set to desired consistency, refrigerate and use.
One additional step for the firm and funky. After 4 hours in the frig, you can fold a paper towel so it sits on top of the yogurt, then replace the top. After an hour or so, remove the wet paper towel. Repeat as many as 3 times if you want something more Greek style.
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