Greek yogurt Recipe

Ingredients:

• Whole Milk: 4 cups
• Plain Yogurt: 1/4 cup (with live active cultures)

Instructions:

1. Heat the Milk: Pour the milk into a pot and heat it to 185°F (85°C), stirring occasionally to prevent scorching. Remove from heat and let it cool to 110°F (43°C).
2. Add the Starter: Whisk the plain yogurt into the cooled milk until fully combined.
3. Ferment: Transfer the mixture to a container, cover it, and keep it warm (e.g., in an oven with the light on) for 4-8 hours. The longer it ferments, the tangier it becomes.
4. Strain: Line a sieve with cheesecloth or a coffee filter and place it over a bowl. Pour the yogurt into the sieve and refrigerate for several hours to achieve the desired thickness.
5. Store: Transfer the strained yogurt to an airtight container and refrigerate. It can last up to two weeks.

Enjoy your creamy, protein-packed Greek yogurt! Let me know if you’d like tips for flavor variations or serving ideas. 🥄🍶