I love the tangy flavor of Greek yogurt! When I was a kid, my mom would make us eat a bowl of it after we'd played outside all day. She said it would cool us down-and it did. This cool, smooth, and tangy yogurt is so tasty.
Recipe type: Sauces, Spices, and Condiments
Serves: 12 cups
Ingredients
1 gal.whole milk
2 cups plain Greek yogurt
Instructions
In a large pot over medium-low heat, bring whole milk to a simmer until a froth starts to form on the surface. If you have a thermometer, bring the milk to 185ºF.
Remove from heat, and let milk cool to lukewarm, or 110ºF.
Pour all but about 2 cups milk into a large plastic container.
Pour remaining 2 cups milk into a smaller bowl. Add Greek yogurt, and stir until well combined.
Slowly pour milk and yogurt mixture into the large bowl of milk, and stir well.
Cover the bowl with a lid, and set aside where it won't be disturbed. Cover it with a towel, and let it sit overnight.
The next morning, gently transfer the bowl to the refrigerator. Chill for at least 1 day.
The next day, gently pour off clear liquid that's formed on top of yogurt, leaving just a little liquid remaining.
Serve, or store in the refrigerator for up to 2 weeks.
Notes
Mediterranean Morsel When your yogurt is complete, take out 2 cups to save it as a starter for your next batch. My mom would always forget and send me to my aunt's house to pick up some starter.