Does anyone have a receipe for Greek Yogurt?
Greek style yogurt is thicker and creamier with a higher fat content than typical yogurts found in the U.S. Typical fat content of the cow’s milk yogurt is 9% as opposed the U.S. yogurts are less than 4% fat. INGREDIENTS: • 1 quart of full fat sheep or cow’s milk (pasteurized) • 2 tablespoons of previously homemade yogurt or plain unflavored yogurt at room temperature • 2 tablespoons of full fat milk (same type) at room temperature PREPARATION: • Heat the milk to just below the boiling point and pour into a non-metal container. • Let cool to lukewarm (100-105F). A skin will form on top. • Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk. • Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed. • Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens. Note: 8 to 12 hours is best. The longer the yogurt coagulat
