Greek Yogurt

From: Molly53

On Nov 24, 2008

Unbelievably easy and very delicious.

From: MommaEllen

On Aug 28, 2008

I lost my original yogurt recipe, so am glad I found this one. Used a rice heating pad underneath to keep this warm overnight. Very mild taste, but really runny (I probably did something wrong.) So I strained the liquid off and everything was great. I mixed a couple of TBS of this yogurt in with the oversweet storebought yogurt and the kids didn't even notice. Thanks! Update:8-08 have made this many times and have prevented runnyness by adding about 1/2 cup powdered milk to the whole milk before cooking. SO GOOD!

From: NewEnglandDeb

On Feb 10, 2005

Ever since my favorite Greek yogurt was pulled off the shelves until the US could personally inspect the plants in Greece (despite the fact that all of Europe is eating this stuff without problems), I've been stuck with the runny American yogurt. Until now...I made this yogurt over the past couple of days and it is just like the yogurt I'd been buying! Tasty with honey. Note, it looks like A LOT of yogurt when you first start out, but it reduces down to about 1/3 of the starting quantity.

From: scnorman

On Nov 10, 2007

This recipe was dead on as far as I'm concerned. I didn't have a warm place to set the bowl overnight so I filled a tube sock with rice and microwaved it for about 90 seconds. Then I wrapped the rice filled sock around the base of the bowl and went to bed. What ever you do make sure you don't stir, or shake the bowl until morning. You will get very lumpy yogurt if you do. The next morning, I poured off the excess liquid and strained through a muslin bag for 4 hours. The result was a thick, rich, yogurt that the whole family loved. I think the process of straining really gave it a smooth consistency that I hadn't gotten with homemade yogurt before. I sweetened it with a little corn syrup and made parfaits with layers of yogurt, granola, and strawberry preserves. A 5 star for sure. Thanks for posting!