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Ingredients
- 2 quarts Milk (Whole, 2%, Or 1%)
- 4 Tablespoons Plain Yogurt, Either Homemade Or Purchased, With Live And Active Yogurt Cultures
Method
- Heat the milk in a saucepan to 180 degrees F. Cover the pan and cool to about 116 degrees F. Remove about 2 cups of the warm milk to a small bowl and whisk in the yogurt until evenly combined.
- Whisk that back into the pan of milk.
- Pour into jars or a bowl.
- Cover tightly with plastic wrap or a lid and place in a warm dry place at least six to eight hours or until thickened, overnight if necessary.
- A good place for this is an oven that is off but has the interior light on.
- When the yogurt is set up, place in the refrigerator for four hours.
- After four hours, line a colander with fine mesh cheesecloth or a clean tea towel.
- Pour the yogurt into the colander.
- You can either gather the corners of the towel and tie it before hanging it over your sink for 5 hours or you can place the colander over a bowl and place in the refrigerator overnight to drain.
- After draining to desired consistency, turn into a bowl with a tight fitting lid and refrigerate until ready to use.
