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Greek Yogurt/Regular Yogurt

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Course Snack
Cuisine Greek

Ingredients
  

  • 8 cups milk I prefer whole or 2% but you can use skim too, if you prefer
  • 4 tablespoons plain yogurt store bought or some of the last batch you made :)

Instructions
 

  • Heat milk in large pot on medium-low to low heat, until temperature reaches 180 degrees (test with thermometer).
  • Once it reaches 180 degrees, take it off the heat and let stand until it cools to around 115 degrees.
  • Take two cups of the cooled milk and stir into the 4 tablespoons of yogurt to dissolve, then pour it back into the large pot and stir well.
  • Now divide the mixture into smaller glass containers, or keep it in the pot, and cover.
  • Place covered containers/pot in warm place for 8-12 hours. I put mine in the oven (don’t turn on the heat or anything) with the oven light on.
  • After this time, refrigerate the yogurt for 4 hours before straining it.
  • Now take the yogurt (which at this point is regular yogurt and you can eat it like this if you want) and put it in a yogurt maker/strainer or in 2 layers of cheese cloth over a large bowl and refrigerate for 8-24 hours. The more you refrigerate it while it’s straining the thicker it will get.