a) Heat milk slowly to 200 degrees. -Some people report that they have more problems with non-fat milk than with 2% or whole milk.
b) Cool the milk to 110 degrees, then stir in 2 Tbsp of prepared yogurt. (see below for more info)
c) Cover with plastic wrap and ferment in an oven set to Proof at 110 degrees for 4 or 5 hours.
d) Move the yogurt from oven to fridge, with as little disruption or jiggling as possible. Let it set overnight.
e) Strain all day or overnight through cheesecloth or other light fabric to separate whey from what will now be Greek yogurt. That process is was described yesterday (here).
2) IF you forget to set out the frozen or refrigerated yogurt to come to room temp, do it as soon as you remember, and spread it thin on a plate so that it warms up more quickly. You can probably guess why I know this!
3) As soon as you make your own Greek yogurt (or with remaining store-bought yogurt referred to in #1), freeze
- Time to bring one gallon of refrigerated milk to 200 degrees in 8 qt pan on medium low flame: 1 hour, 10 minutes
- Time to cool on stove (heat turned off) to 185 degrees: 15 minutes
- Time to cool in bowl to 110 for adding prepared yogurt: 1 hour, 20 minutes
So, total before oven fermenting: 2 hours, 45 minutes
- Time in oven to ferment: 4 to 5 hours
- Time in fridge to finish fermenting and thickening: Overnight/ 8 to 12 hours
- Straining to make Greek yogurt on the 2nd day: Overnight/ 12 to 24 hours, depending on consistency desired
|My favorite yogurt breakfast or snack: |
A squirt of Blue Agave Nectar, and a handful
of chopped almonds, or 1 Tbsp Almond Butter
2 quarts of Kirkland Greek yogurt from Costco: $7
2 quarts of homemade from whole milk: $2.50
Monthly savings for Our Home for Ten: over $40.
7) The purchase of the thermometer that chimes at set waxing and waning temps (ThermoWorks EcoTemp Digital Alarm Thermometer) will decrease your initial savings, but for us, will be paid for in a month of yogurt savings. It's worth it!!!