How I make Greek yogurt.
1 gallon fat free milk
1 6 oz container of plain yogurt for starter
3-4 cloth bags for draining (I got them at Meijers for storing produce)
Heat the milk to 180 degrees F. Cool to under 120 degrees. Put about a cup of milk into a bowl and stir the plain yogurt into it. This makes it easier to mix the starter into the milk.
Pour the warm milk into 5 wide mouth quart jars. Split the starter/milk mixture evenly among the quart jars. Stir each jar gently. Cover the jars with a plastic screw on cap if you have them, or use a canning lid/ring.
Incubate in a warm (90-100 degree) place. I warm some bath towels in the dryer and use them to line a box and cover the jars. Then I drape a coat or another towel over.
Leave them sit for about 6-8 hours. (I usually find 6 is plenty.)
Dump the yogurt into the cloth bags and suspend them over a large bowl or pan to let them drain. The longer it drains, the thicker the yogurt will be. I usually drain mine for an hour or so.
If you want to sweeten the yogurt with honey, now is the time, while it's still warm. If you're going to use jam or preserves, you can do that later. I like honey, so I dump the yogurt into a bowl and add honey to taste, usually about 1/3-1/2 cup. Then I spoon it into pint jars and store it in the fridge.
What to do with whey? Use it for making bread or cooking rice. Use it to make mash for your chickens (oh, do mine love that!). Some people give it to their chickens, other livestock, or dogs, straight. It's very good for acid-loving plants like azaleas and blueberries. Or pour it on your compost pile.
