Recipe: Greek Yogurt from Chef Alli

How to Make Greek Yogurt at Home in 5 Easy Steps
Greek yogurt is all the rage but it sure is pricey, UNLESS you jump on board and learn how easy and inexpensive it is to create at home. How does about $.20 per serving sound? I'm in love with the simplistic process as well as the quality of yogurt you end up with: super creamy and delicious.

Here's what you'll need:

Saucepan with Lid
Bath Towel
Instant-Read Thermometer
Milk and 2 Tbs. plain Yogurt that has active, live cultures (Almost all yogurt states this on the container, be sure to check. Once you've made your own homemade yogurt, you can use it as your 2 Tbs. of starter yogurt.)
Large Bowl, Colander and 4-5 Paper Coffee Filters
Oven with a light

Here's the process:

1. In a medium saucepan, over medium high heat, heat 8 cups milk (I use skim), temping the milk often with the instant-read thermometer until it reaches 180 degrees F.

2. Remove milk from heat and cool to 105-110 degrees F; add 2 Tbs. plain yogurt and stir until combined.

3. Place lid onto saucepan, wrap in bath towel and place the entire bundle into an unheated oven, with oven light on. Let milk mixture rest in oven for 7-8 hours.

4. Line colander with coffee filters and place over large bowl. Remove yogurt from oven and pour into the lined colander. Cover bowl and place into the fridge for 3-4 hours to allow yogurt to drain. (If yogurt becomes too thick, you can easily add back in a portion of the whey liquid that drains into bowl. Also, keep in mind that if you add sweeteners such as honey or agave nectar, yogurt won't be quite as thick.)

5. Pick up yogurt with coffee filters and turn over into a bowl, peeling filters off the top and sides of yogurt. Store yogurt in fridge for up to a week.
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