Quote:
Originally Posted by BK001
Hi,
I love Greek Yogurt. Would you consider posting the recipe?
|
This recipe was posted by a Greek living in NY whose Grandmother still makes this in Greece, just this way.
Bring one gallon of full fat whole milk to a low boil, about 160 degrees. Take it off the heat and let it cool down to 110 degrees. Be careful, it boils up very quickly and takes a while to cool down.
There will be a skin on the top of the milk, leave it on. When the milk is cooled take about 3/4 cup and mix it until smooth with a couple of tablespoons of really good yogurt with high probiotics. Gently pour this down the side of the pan and it will mix in the milk.
At this point cover the pan with a piece of light weight knit fabric, I tore up an old white tee shirt which I bleached and soaked etc. and I stretch that over the top of the pan and tie it tightly. Then I place the pan outside in the sun for the whole day. At night I take it in and put it in the garage which is very hot and let it sit there until the next morning.
The Yogurt will "cook" in the heat and the next day you can strain it through the a strainer and the fabric and let it release all the liquid until the yogurt is very thick. Put the thickened yogurt into containers and refrigerate.
And that is all you do.
The important part is to let it cook until really thick, that is when it is really delicious. Good luck.