How To Make Greek Yogurt

It's time for the weekend again, ya'll!!

I've had a few people ask me how I make my greek yogurt since posting it a few days ago, so I thought I would quickly post the "How To". It's actually very easy once you get it down pat (so don't let it scare you!) Note: Here is the orignal recipe I used, with a few minor differences.

How To Make Greek Yogurt

Ingredients/Things you Will Need:
-Stock pot that will fit a gallon of milk
-Thermometer (candy thermometer works nice because you can clip it to the side of your pot)
-Large colonder and bowl that it fits in
-Cheese cloth (or really thin towels/dish clothes)
-1 Gallon of milk (I use skim)
-Yogurt starter or about 1/2 cup (give or take a few) scoop of yogurt that already has live active cultures in it (such as Fage greek yogurt, or any other greek yogurt)

Directions:
1. Pour your milk into the stock pot and heat on low to medium until temperature reaches 185 degrees (stirring once in awhile to assure it doesn't burn or stick to the bottom of the pan).

2. Remove pan from stove top and let cool until the temperature reaches 105 degrees (meanwhile, set out yogurt starter or scoop of yogurt so that it's at room temperature)

3. When the milk has cooled down to 105 degrees, stir in your yogurt starter or scoop of yogurt (stir well).

4. Cover and place inside oven (that is off) and let sit for around 12 hours (overnight always works well for me) --Note: I have a gas oven, so it's always slightly warm inside, and placing it in the oven has always worked for me. I have heard of others turning on their digital oven to 100 degrees, or simply placing it in a fairly warm place in your house wrapped in blankets/towels where there will be no draft, or using heating pads.

5. When 12ish hours is up, the soupy milk mixture should have turned into a thicker, more custard looking substance. (There should be a layer of whey on top ... pour out as much as you can in the sink without pouring the yogurt out with it) Place your colander inside of your large bowl, and line the colander with cheese cloth.
6. Pour the now custard looking mixture into the cloth-lined colander, and pull up on all the edges of cloth and wrap it up as tight as you can.
7. Place in the fridge for 2-3 hours (the longer it's in the fridge in the cheese cloth, the thicker it'll become -- I typically leave mine in the fridge all day while I'm at work and when I get home, it's the perfect consistency for me

8. After the refrigeration, place in container/containers and enjoy with whatever you love in your greek yogurt : )

--- The first time I tried, it was a flop! My yogurt was just soup, haha. But I kept at it and it's gotten easier and easier and now it's a breeze. (And added bonus that it's so much cheaper than buying it and it tastes SO good!) So happy yogurt making, if you decide to try : )