Greek Yogurt

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

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

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 yogurt thickens. Drain any excess liquid and store
in the fridge for 4 to 5 days.

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