Greek Yogurt 2

4-1/2  cups		Milk, full fat
2  tablespoons		Plain Yogurt

Tip: Click on the ingredient links to learn the nutritional information for all the Greek Yogurt 2 ingredients. The serving size for any ingredient in Greek Yogurt 2 may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Greek style yogurt is thicker and creamier with a higher fat content than
typical yogurts found in the U.S. Typical fat content of the cow's milk
yogurt is 9% as opposed the U.S. yogurts are less than 4% fat.

Bring milk to just under boiling point and then pour the milk into a glass
or earthenware dish. Let the milk cool to about 42°C/104°F. Pour the
yogurt/milk mixture into the milk carefully without disturbing the skin
that may have formed on the surface of the milk. Cover with a cloth, place
in a warm, draft-free place for 8 to 12 hours or overnight, and do not
disturb it until the yoghurt thickens. Drain any excess liquid and store
in the fridge for 4 to 5 days.

To make a "thick" yoghurt, remove the skin on the surface of the yoghurt
just made and pour the yoghurt into a muslin bag. Hang the bag over a bowl and let drain for about 2 hours or until the desired thickness is
obtained.