Greek Yogurt

Ingredients for 2

• 250 gm 2 % milk

• 3 gm greek yogurt starter

Directions

• 

  Step 1

  1. Preheat water to 167 F or 75 C. 2. Using a scale, measure 250 gm of milk into a pint jar. 3. Place the jar into the water bath, and heat to recipe temperature. Note: the milk should be heated for at least one hour.

• Step 2

  1. Remove jar of milk from the bath. Before inoculating the warm milk with yogurt starter, cool the water bath to 111 F. Several options can achieve reaching this temperature. One is to remove warm water and replace with equal parts of cold water until is close to 111 F. 2. Stir in 3 gm of yogurt starter to the milk. Return the jar to the water bath. Heat from the milk will leach into the water. When the temperature is maintained reset temperature to 117 F (46 C). 3. Leave in the water bath for 12-24 hours. 4. Remove from the bath and cool. This stops bacteria from reproduction. Cooling again has several options. Add the pint jar (secure the lid on tightly) to ice water. The lid should make a popping sound. You’ll know that a seal is formed. 5. Most likely liquid will form on the top. Pour off. I add to my bread recipes. 6. Refrigerate.

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