Amanda's Homemade Yogurt (sans yogurt maker)

So once I started Phase 3 I was so excited to be able to eat yogurt again.  I had taken a class from Becky and she talked about making her own yogurt and I wanted to try too.  I found a bulk yogurt maker on Amazon and promptly ordered and made my first batches of yogurt, 5 cups a a time.  When I mentioned this to my dear friend Amanda she said "Why'd you get a yogurt maker?"  and promptly sent me this super simple recipe for the best dang Greek yogurt this Iowa girl has ever eaten.  And bigger batches.  Instead of making yogurt every couple of days, I make it every week or two.  MUCH more economical

For the amount of milk, I only use a half gallon.  I don't need great amounts at any one time and this makes enough for me to eat, occasionally cook with and if the hubs wants some he can have some too.  If you want a greater amount of yogurt go with the full gallon.  Still use the 8 oz carton of plain yogurt as your starter.

This is plain yogurt at the end.  I'm not sure how you would make a flavored yogurt, but I like mine plain with honey and some blueberries so this works perfect for me.

Enjoy!

Ingredients

1/2 - 1 gal. whole milk

1 8 oz container of plain, Greek yogurt (I always use the full fat version)

Tools

Food thermometer

A large pot with matching lid

Two large towels

Sieve

Large bowl (big enough for the sieve)

Cheesecloth or flour sack (non fuzzy) kitchen towel

* Two or three clothespins (optional)

The process

Pour the gallon of milk in the large pot.  Heat on low/med heat until it reaches 180 degrees, stirring occasionally to cut down on the "skin" on the top and the burning on the bottom

When the milk reaches 180 degrees, turn off the heat and move the pot to a cool burner.  Continue to monitor the temp.  When the temp reaches 125, add at least half of the container of yogurt into the warm milk.  I always use a full container but as little as a 1/4 cup will work.  Stir lightly.  Put the lid on the pot.  Wrap one towel around the pot.  Fold the other towel in half and cover the top.  Put the pot in the corner of the kitchen counter and leave it alone for 24 hours.  

After 24 hours, take off the towels and lid.  You'll see whey (a clear liquid) on the top.  The yogurt should be semi solid.  Now it is time to set up drain the whey (optional, but this is the way you make thick Greek yogurt).  Take the sieve, cheesecloth/towel, and bowl.  Put the sieve inside the bowl.  Line the sieve with the cheesecloth.  *sometimes it is nice to have wooden closepins to clip the cheesecloth to the sieve*  Pour the yogurt into the cheesecloth sieve.  Cover the sieve with the lid (optional).  Let the whey drain out of the yogurt for an hour or two.  

Store in the frig.  Eat at your leisure