Follow these steps for perfect results
1% low-fat milk
plain fat-free yogurt
non-fat powdered milk
Pour milk into a large sauce pot over medium-high heat.
Heat the milk, stirring occasionally, until it reaches 180 degrees Fahrenheit.
Remove from heat and cool to between 110-120 degrees Fahrenheit, stirring occasionally.
Add the plain yogurt and milk powder to the cooled milk.
Whisk until smooth.
Pour the mixture into a bowl with a lid.
Wrap the bowl in thick kitchen towels.
Place the wrapped bowl in a preheated, warm oven.
Let it sit undisturbed in the oven for 8-12 hours.
Remove the yogurt from the oven.
Strain the yogurt in a mesh strainer or colander lined with a coffee filter or paper towels for about an hour or two.
Place the strained yogurt in a lidded storage container.
Keep the yogurt in the fridge for up to a week.
Expert advice for the best results
Make sure the oven is only slightly warm, not hot.
If you don't have an oven, wrap the bowl well and place it in a warm area of your home.
Adjust straining time for desired thickness.
Everything you need to know before you start
15 minutes
Yes
Serve in a bowl topped with fresh berries and a drizzle of honey.
Serve chilled with fresh fruit
Use as a topping for baked potatoes
Enjoy with a sprinkle of granola
Refreshing complement to the tanginess.
Bubbly and light, pairs well with the creamy texture.
Discover the story behind this recipe
A staple in Greek cuisine, often eaten for breakfast or as a snack.
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