Homemade Greek Yogurt

Ingrédients

• 1-gallon whole milk
• 3 tablespoons unsweetened yogurt with live active cultures (found on the ingredient list)
• Slow Cooker (This one has a built-in thermometer which is pretty cool)
• Food thermometer (I recently switched to an infrared thermometer because it’s easier to use and more accurate)
• Mesh strainer, Greek yogurt strainer, cheesecloth or paper coffee filters

Préparation

1. 1

   In a large pot, heat the milk until it reaches at least 180° F, stirring occasionally.

2. 2

   Once the mixture reaches 180° F, remove it from the heat and allow it to cool to 110° to 115° F. You can speed the cooling process by plunging it into an ice bath. In the winter I just put the pot outside to cool.

3. 3

   Combine one cup of warmed milk with your yogurt and stir gently to combine. Add this mixture back to the large batch of heated milk.

4. 4

   For the next 5 to 10 hours, depending on desired flavor and consistency, keep the yogurt between 110° and 115° F. You can get creative with how you do this. As I mention above, I use a crock-pot with the thermometer tucked along the side. You could also use a thermos or an oven with just the pilot light on. They key is to check it often. The longer you incubate the yogurt, the thicker and tarter it becomes. Do not stir the yogurt during incubation.