Homemade Greek Yogurt

You should be eating yogurt - Greek yogurt - homemade Greek yogurt. Greek yogurt has more beneficial probiotics than regular yogurt, and homemade Greek yogurt has WAY more beneficial probiotics than store-bought Greek yogurt - and tastes way better, too.

Here's the recipe I use:

 

Yield:  Approximately 4 quarts

1. Pour 1 gallon of whole milk into your crockpot.

2. Add 3 cups instant powdered milk to increase the proteins. 

3. Heat the milk in the crockpot on high until it reaches 180 degrees. (Mine takes about 4 hours)

4. Cool the milk down to 95 - 110 degrees (takes about 3 hours).  Put 2 cups of the milk mixture in a bowl and whisk in a 5.3 oz live culture yogurt (I use Oikos).  Add back to the rest of the warm milk.


5. Put the mixture into quart-size Mason jars (I use a canning funnel and a 4-cup measuring cup to pour the liquid into the jars).  Put the lids on the jars and place in an oven with the light on for 8 to 12 hours to complete the culturing process. (I put mine in the oven overnight.)

6. Move containers to the fridge and chill before using. This yogurt gets creamier and better with refrigeration. Mine only lasts about a week, though!