MAKES 2 CUPS
Making your own yogurt takes a little time—you must start this recipe a day ahead—but the results are outstanding. Mix with granola or enjoy drizzled with fruit and/or honey. Be sure to use pasteurized and not ultrapasteurized or UHT milk in this recipe.
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4 |
cups 2 percent low-fat milk |
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¼ |
cup nonfat dry milk powder |
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¼ |
cup plain 2 percent Greek Yogurt |
1. Adjust oven rack to middle position. Place fine-mesh strainer over large glass bowl, then set bowl in larger bowl filled with ice water. Heat milk in large saucepan over medium-low heat (do not stir while heating), until milk registers 185 degrees. Remove pot from heat, gently stir in milk powder, and let cool to 160 degrees, 7 to 10 minutes. Strain milk through prepared strainer and let cool, gently stirring occasionally, until milk registers 110 to 112 degrees; remove from ice bath.
2. In small bowl, gently stir ½ cup warm milk into yogurt until smooth. Stir yogurt mixture back into milk. Cover tightly with plastic wrap and poke several holes in plastic. Place bowl in oven and turn on oven light, creating a warm environment of 100 to 110 degrees. Let yogurt sit undisturbed until thickened and set, 5 to 7 hours. Transfer to refrigerator until completely chilled, about 3 hours.
3. Set clean fine-mesh strainer over large measuring cup and line with double layer of coffee filters. Transfer yogurt to prepared strainer, cover with plastic, and refrigerate until about 2 cups of liquid have drained into measuring cup, 7 to 8 hours. Transfer strained yogurt to jar with tight-fitting lid, discarding drained liquid. Yogurt can be refrigerated for up to 1 week.