Ingredients

The following ingredients have 4 Servings
  • 1 gallon milk (any kind)
  • 1/4 cup plain yogurt (Greek Gods plain yogurt brand is my favorite)
  • honey (optional)
  • fresh fruit (optional)

Instruction

  • Pour gallon of milk into a large pot (Reserve 1/4 cup of milk for later).
  • Bring the pot just to a boil, and then turn off the heat immediately.
  • Let milk cool until the temperature reaches 100 degrees. Remove the film on the top.
  • While milk cools off, mix 1/4 cup of plain yogurt and the reserved 1/4 cup milk in a separate bowl.
  • When the cooked milk finally cools to 100 degrees, add in the yogurt/milk mixture. Mix it up gently but thoroughly, then cover the pot with a lid.
  • Wrap pot in a towel, and leave in your oven with the oven light on only for overnight or 16 hours. When the time is up, presto: you magically have yogurt!!!
  • You can stop right here and you have regular yogurt, or you can strain it further if you want Greek yogurt. Using a colander-lined with cheesecloth or flour sack towel, start draining your yogurt. The goal is to separate the solid yogurt from the liquid. If it looks like a wet, white blob, you’re doing great.
  • Every few hours either gently squeeze the cheesecloth or use a spoon to stir the yogurt blob to help it to drain faster.
  • After about 6 hours you have nice, thick Greek yogurt. Opa!
  • Pour into Tupperware and chill and transfer to the fridge to chill.
  • Enjoy plain, or with chopped fruit and honey.
  • Your homemade Greek yogurt lasts in the fridge for about 2 weeks. If you’re using some of the yogurt as a starter for the next batch, make it within 1 week.