Home~made Greek Yogurt...

    This is by far the best Greek yogurt I've ever eaten! Those fresh blackberries from our backyard aren't bad either. Ok, recipe for the best home-made Greek yogurt EVER!

Home~made, Greek Yogurt

3 Liters Whole Milk

8 oz. (2% or whole) Greek Yogurt (from store)

Heat milk over medium in a large pot or Chinese crock (see photo) until milk is steaming. About 170*F. Do not scorch milk or boil. Meanwhile, turn the oven on to 170* then turn it off as soon as it reaches170*F. This will create a warm environment to culture your yogurt. Take milk off of the heat as soon as it begins to steam.

Partially cover pot with clean cotton dishcloth and let milk cool to room temperature. You should be able to touch the sides of the container and a skin will have formed on the top of the milk.

When the milk is room temp., mix the 8 oz. of commercial yogurt w/ a spoon and then add to the pot of milk. Combine well. 

Cover pot w/cotton cloth and place in the warmed oven for 8~12 hours. Overnight is good. Do not disturb. Keep door shut. Let your yogurt sleep. Zzz...

In the morning you will have regular yogurt. Now you want to double that protein content and thicken your yogurt by draining out the whey. 

Take the cloth that you used to cover the pot and lay it in a strainer over another large bowl or pot. Carefully put your yogurt into the cloth lined strainer. I twist and tie the cloth to a large wooden spoon and lay the spoon across the top of the bowl. Let the yogurt drain, in the refrigerator, for about 5~6 hrs (or more if needed). Empty the whey from the bowl every couple of hours.

When the yogurt is finished draining, you will have Greek yogurt. Yum!