Making Greek Yogurt

All that lovely fresh Jersey milk has inspired me -- it's been years since I made yogurt and when I did, it was with one of those weenie little yogurt makers that produces about five cups.  I wanted QUANTITY!  And besides, that weenie yogurt maker is nowhere to be found.


So after a consultation with Mr. Google, this is what I did.

 First I heat a gallon of milk (I'd skimmed off most of the cream) to 185 F and hold it at that temperature for 15 minutes, stirring frequently so it doesn't stick on the bottom of the pot.

Cool to about 110 F (the specially marked yellow thermometer came with the weenie yogurt maker)  then stir in starter yogurt. In the blue bowl is about a cup of store-bought Greek yogurt that I'm using as the starter.

Get the statrter well mixed into the warm milk then pour the mixture into clean quart jars. Put the jars (four of them for a gallon of milk) into a cooler and fill two more jars with hot water from the tap. Add those to the cooler, cover with a towel, close the cooler and let the yogurt incubate for 7 -8 hours.

I was amazed, when I opened the cooler after 8 hours, at how well it had retained the heat. 

And now I had four quarts of yogurt.

  But I wanted Greek yogurt which is thicker, so I first poured off the whey that had risen to the tops of the jars then lined a colander with a clean white handkerchief and dumped in the drained yogurt to let even more whey escape. (I saved the whey to moisten the dogs' kibble -- the dogs call this a good idea.)

After draining the whey, my four quarts of yogurt had become two quarts of Greek yogurt.

And the next morning. . .

Greek yogurt, sliced South Carolina peaches, and cereal . . . with a side of coffee and mystery.

Courtesy of the Jersey girls.