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Ingredients for 8-10 cups of yogurt
1 gallon milk (any fat-content you like; for better taste, use whole milk)
3 Tbsp plain, prepared yogurt with live, active cultures (check label to be sure)
1. In a 6-quart, non-reactive pot, slowly heat milk to 180F. Remove from heat; let cool to 110F.
2. In a small bowl, mix 3 Tbsp (not more!) prepared yogurt with 1/2 cup cooled (110F) milk. Using an up-and-down motion, stir the milk-yogurt blend into the big pot of milk. Stir for 30 seconds.
3. Set the pot someplace where it can be kept at a warm temperature (between 105F and 110F) for seven hours. An unheated oven, with the light bulb turned on, is one option; otherwise set the pot on a heating pad set to the lowest setting. Cover the pot with a bath towel for added insultation.
4. When 7 hours has past, ladle the yogurt into a colander that you’ve laid with butter muslin or a big cloth napkin. Let drain until the yogurt reaches the desired consistency — it should be extra-thick, but still creamy — 1-2 hours.
Ladle into airtight containers and refrigerate for up to 7 days. Be sure to save 3 Tbsp yogurt to use for your next batch.
What to do with the leftover whey? Save it! Then you can use it in place of water during your next bread-baking adventure.
http://www.agardenforthehouse.com/2012/03/greek-style-yogurt/
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