Homemade Greek Yogurt

by Steve Woronoff

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In a large stainless steel or cast iron skillet, pour in the milk and slowly heat on medium to a temperature of 180 degrees. A candy thermometer works well. There should be small bubbles around the sides just before a full boil. Stir the milk frequently while heating.
Turn off the heat and allow the milk to cook to 115 degrees; at this point, add the plain greek yogurt and non-fat dry milk powder and mix.
Ladle the mixture into either 8 pint-sized mason jars or 4 quart-sized mason jars. Screw on the lids.
Using a warm blanket, stand the jars upright in the blanket and then fold the sides over the jars to cover completely. Let the bundle sit for 8 to 12 hours.
After the bundle has sit for 8 to 12 hours, place the jars in the refrigerator for 8 hours.
You’ll have really good, smooth, Greek-style yogurt. There shouldn’t be hardly any whey on top of the yogurt.
If you want flavored yogurt (say vanilla) place a teaspoon or so in the jars before you ladle in the mixture.

Your yogurt will last about 1 week in the refrigerator.

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