TriMomof5 wrote:
Try making your own full fat greek yogurt. It's super easy!
Gently heat one gallon organic, whole milk to 180 degrees F.
Cool to about 115 degrees F.
Stir in one half cup plain active yogurt with live cultures.
Cover bowl with a dish towel and place in your oven, door closed, oven light on. Let sit overnight. The oven light provides all the warmth needed to grow the cultures.
In the morning, you will have a bowl of yogurt!
To make greek yogurt, line a strainer or colander with cheesecloth. Gently pour or scoop the yogurt into the colander. Gather the cheesecloth up, twist loosely and secure with a twist tie.
Place the colander in a bowl to catch the whey. Place in fridge to cool and drain the whey. You can save the whey and drink it, add it to smoothies, soup, feed to your dog. Whatever.
The yogurt will take a few hours to drain. If it's too thick for your liking, stir a little of the whey back in. Store the yogurt in a covered container and enjoy. It is the best yogurt ever!!!!
Frying up a pork chop was the pinnacle of my cooking skills 8 months ago, but i've been growing. I might go ahead and put your recipe into action.
My one question: does a batch of this last a long time in refrigerator, or do you have to freeze it?