“When I wanted to make a recipe that called for "Greek" yogurt, I found that there was none to be had within 40 miles or so. So I went searching and found several recipes on the web. I was able to compile them into a simple recipe that worked pretty well, I thought. This is for a large batch, but is very easy to cut down to whatever amount you want to make. Tastes like yogurt to me!”
18hrs 20mins

Ingredients Nutrition

  • 1 gallon whole milk
  • 1 cup plain yogurt (containing "live culture", check ingredients)


  1. In a pan, bring milk to almost boiling.
  2. Pour in to a non-metallic bowl.
  3. Cover and allow to cool to between 110-120°F.
  4. Gently mix in the yogurt.
  5. Cover bowl top and bottom with towels to retain warmth as the yogurt sets-- 8 to 12 hours or overnight.
  6. Do not disturb it until the yogurt thickens.
  7. Drain any excess liquid and store in the fridge for 4 to 5 days.
  8. If you want a thicker yogurt, hang in a muslin bag or cheesecloth for several hours to drain.
  9. You will lose a lot of volume in any additional dripping.

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