Greek Yogurt

Ingredients

3 quarts milk (I use fat-free, you can use low-fat or whole, soy, goats…..)
3/4 cup powdered milk (optional)
Yogurt starter for the 1st batch (I use Oikos or Fage) plain, unflavored

Directions:

Mix powdered milk into liquid milk (optional-to increase thickness and protein content of the yogurt). To make the yougurt thick (Greek-style), simmer the milk in a double-boiler for about 30 minutes or more to decrease the volume by about 10%.

Partially fill sink with hot tap water and put pan into it until the milk cools to about 115 degrees.
Put 3 heaping tablespoons of starter yogurt into a mug and add heated milk, mix until smooth. Add starter back into the large container of milk and mix well.
Pour milk through strainer (to remove any solids or bits of scalded milk) into very clean jars.

If you want to add flavorings, add at this time. Note that any fresh fruit must be cooked 1st to kill any bacteria. (I add all fruit and flavorings just before eating just to be extra safe)

Put jars (without lids) into yogurt maker. Yogurt cultures are very sensitive so try not to disturb them once you start the “cooking” process.

In about 4 hours you will have yogurt that has firmed. It will be very, very mild. Leave it up to 12 hours if you like a sharper tasting yogurt. (added time will not make it thicker) Experiment for the taste that you like. I like mine at 7 1/2 hours.

Cool in the refrigerator (keeps at least 3 weeks) or freeze indefinitely.

Add fruit or flavoring if you like. (Try a little maple syrup!)

NOTE: You can make it even thicker by straining the yogurt through cheesecloth overnight (in the refrigerator!) which removes the liquid whey.