Ingredients
- 4 cups whole milk
- 3 tablespoons plain yogurt with live active cultures
Instructions
- Heat 4 cups of whole milk in a heavy-bottomed pot to 185°F, stirring occasionally to prevent scorching.
- Allow the milk to cool to 110°F. This can be expedited by placing the pot in a cold water bath.
- Mix 3 tablespoons of plain yogurt with a small amount of the cooled milk in a bowl until well combined, then stir back into the rest of the milk.
- Cover the pot and place it in a warm area to maintain around 110°F for 5-10 hours until thickened. The oven with the light on or a yogurt maker can be used.
- Strain the yogurt through a cheesecloth-lined sieve over a bowl in the refrigerator for 4 hours to achieve Greek yogurt consistency.
