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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour milk into a large sauce pot over medium-high heat. | 2. Heat the milk, stirring occasionally, until it reaches 180 degrees. | 3. Remove from heat and cool to between 110-120 degrees, still stirring occasionally. | 4. Once the temperature reaches that range, add the yogurt and milk powder. | 5. Whisk until smooth and then pour into a bowl with a lid. | 6. Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm). | 7. Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem). | 8. Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any). | 9. Drain for about an hour or two depending on how dry you like your yogurt. | 10. Place in a lidded storage container and keep in the fridge for up to a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	8	cups	low-fat	4416.0	106.368	43.968	457.728
plain yogurt	2	teaspoons	fat-free	-	-	-	-
milk	1/4	cup	powdered	4416.0	106.368	43.968	457.728

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.