This is a basic recipe for homemade yogurt using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.
1 quart (32 ounces) of full fat sheep or cow's milk (pasteurized)
2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures
2 tablespoons of full fat milk (same type)
-Start with all ingredients at room temperature.
-Heat the milk just to the boiling point and pour into a non-metal container.
-Let cool to lukewarm (100-105F). A skin will form on top.
-Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.
-Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.
-Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.
Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.
-Carefully drain any excess liquid.
-Refrigerate for 4 hours before using.
-Store in the refrigerator and use within 4-5 days.
-Don't forget to save a small amount to make the next batch!
The yogurt can be eaten as is, along with the creamy skin on top.
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