Ingredients
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2
-
1
-
1/3
-
10
-
-
-
-
-
-
-
-
-
-
-
Directions
Homemade Greek/Balkan Style Yogurt, This is a recipe that I adapted from one I saw on YouTube I have tried making homemade yogurt many times, using various methods and, BY FAR, this is the easiest way I’ve found AND It makes fabulous yogurt! I followed the directions on YouTube and mixed some with berries and honey Yum!, This is not Balkan style yogurt This is just Greek yogurt There’s a big difference between Greek and Balkan style yogurt , Fantastic recipe Love the result I did mine in early in a Friday night and the whole process was finished by mid morning the next day used 2 heating pads and a soft zipped food cooler (or in this case food warmer ); one pad on the bottom, one on the top Will definitely be making this again Thanks! For the previous commenter: whey has lots of uses; just type it into a search
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Steps
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1
Done
|
Pour the Milk and Powdered Milk Into a Large Pot or Saucepan and Heat on Stove to 185f, Stirring Constantly. This Should Take About 10 Minutes. |
|
2
Done
|
Turn Off the Heat and Let the Milk Sit Until the Temperature Reads 110f |
|
3
Done
|
Add the Starter and Stir to Combine. |
|
4
Done
|
Put the Lid on the Pot and Wrap the Pot in a Blanket. Put It in a Warm Place (use My Oven - Turned Off, of Course!). |
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5
Done
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Leave It For at Least 12 Hours. When You Check It, It Should Be Solidified, but Creamy When Stirred. |
|
6
Done
|
Empty the Yogurt Into a Colander Lined With Cheesecloth. Set the Colander in a Large Bowl and Put It Back in the Blanket For 1-2 Hours. |
|
7
Done
|
When You Check It, There Should Be About a Cup to a Cup and a Half of Clear Liquid (whey) in the Bowl and the Yogurt Will Be Thickened Considerably. |
|
8
Done
|
Transfer the Yogurt to the Container and Refrigerate. |
