4.5
(1)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
Step 2
Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
Step 3
Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
Step 4
Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Your folders
foodcrumbles.com
13 hours
Your folders
foodandwine.com
Your folders
larderlove.com
5.0
(3)
Your folders
seriouseats.com
Your folders
simplisticallyliving.com
4.5
(82)
Your folders
lastingredient.com
4.8
(4)
Your folders
showmetheyummy.com
4.8
(74)
Your folders
wholefully.com
4.3
(8)
Your folders
walderwellness.com
4.9
(33)
5 minutes
Your folders
cookidoo.com.tr
11 hours, 40 minutes
Your folders
popshopamerica.com
30 minutes
Your folders
simplyrecipes.com
Your folders
vegrecipesofindia.com
4.9
(8)
Your folders
fooducate.com
Your folders
greekyogurtparadise.com
1320
Your folders
twopeasandtheirpod.com
4.9
(23)
Your folders
lecremedelacrumb.com
5.0
(25)
15 minutes
Your folders
lecremedelacrumb.com
4.9
(7)
15 minutes
Your folders
foodnetwork.com
4.7
(6)
1 hours