Ingredients
- 1 quart milk (organic whole milk)
- 1/2 cup Greek yogurt (fresh, not past date, plain unflavored whole milk Greek yogurt with active cultures; check the label)
- 1/2 cup nonfat dry powdered milk
How to Make
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Step 1: Clean and/or sanitize your yogurt maker and equipment.
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Step 2: Plug in your yogurt maker and let it warm up.
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Step 3: Whisk together the milk with the powdered milk, then heat over low heat to above 110° F.
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Step 4: Remove milk from heat and allow milk to cool to between 100°F. and 110°F. (use a digital thermometer and don’t try guessing the milk temperature on your arm or anything like that.)
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Step 5: When milk reaches ideal temperature, gently stir in the yogurt until blended fully.
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Step 6: Pour yogurt mix into container, cap it with the lid and put inside the yogurt maker.
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Step 7: Let yogurt maker operate undisturbed, in a draft-free area, for 6-12 hours. The longer it sits, the more tang it will have, with 6 hours producing a fairly mild yogurt.
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Step 8: After the processing time, the yogurt will not be fully set, but it shouldn’t be as thin as it was. At this point refrigerate it right in the container for at least 2 hours or overnight to fully set. If you would like this thicker, you can strain it through cheesecloth suspended over a bowl.
Tips & Variations
- Needs to refrigerate overnight after making to set.
- If you wish a thicker yogurt, suspend the finished yogurt in multi-layers of cheesecloth over a bowl it can drip into. Put that in the refrigerator and let the whey drip out.
- You will also need a yogurt maker for this recipe.
We hope you enjoy this recipe!
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