Greek-style Yogurt

Pour milk into a 2 quart microwave/oven proof bowl, and place in microwave. Heat for six minutes on high. Stir and check the temperature. Continue with this process, adding additional heating bursts until the temperature reaches between 175-180F. This usually takes about 18 minutes. The stirring prevents a skin from forming.

Let milk cool to 110-120. Whisk in yogurt starter and powdered milk. The powdered milk increases the protein and helps make a thicker yogurt in the Greek-style.

The milk needs to sit between 100-110 for approximately 8 hours. You’ll want to start checking it around 6 hours. If your oven or slow cooker allow you to set a temp this low, use those. You can also use a cooler or an oven that’s preheated for a minute or two. Leaving the inside light on can also help.

It’s ready when it’s gelatinous and a light yellow liquid (whey) has formed on the top.

Line a colander with cheesecloth or coffee filters, and set it over a large bowl. Gently pour the yogurt into the colander. You don’t want to break up the yogurt too much. Allow it to drain for a couple of hours. The addition of the milk powder and the draining of the whey are what make this Greek-style.

Pour the drained yogurt back into a large bowl and whisk until it reaches the desired consistency. You may also add flavorings at this point.