I admit it, I have jumped on the Greek yogurt bandwagon. It is low in carbs, delicious, full of good for you cultures....and expensive. I found myself going through a $5.00 container every 2-3 days and had to finally admit that I had a problem.
Only I didn't want to give up my daily fix! So, I decided to try and make my own.
I am quite happy to report that the results were quite delicious :).
- 1/2 gallon of 1% or higher milk
- 2-3 Tbsp of yogurt with active live cultures
- kitchen thermometer
- blanket/large towel
- oven with a light/thermos
- heavy bottomed pan or double boiler
- mixing spoon
- glass or ceramic bowl
- coffee filters/cheesecloth
- 2 Tbsp heavy whipping cream of buttermilk
When the milk has cooled, turn on your oven light to warm the oven. Mix together the 2-3 Tbsp of yogurt with the heavy cream/buttermilk until smooth.
Wrap the bowl in a blanket or towel and place inside the over for 7-8 hours. Make sure that no part of the cloth touches the light bulb.
Remove the yogurt mix and place a strainer on top of a bowl. Line the strainer with coffee filters or cheesecloth.
Pour yogurt mix into strainer and place in the refrigerator for a hour. Drain whey from bottom of bowl. Return to refrigerator for another hour and again pour out the whey.
If done properly, it should come off in a sheet from the strainer.