Thick, creamy Greek-style yogurt requires no special equipment other than a Thermos. The whey is strained out to make it denser than regular yogurt, and if left unsweetened, it can be further thickened and rolled into balls to make labneh.
Heat to 118°F (48°C):
- 1 quart pasteurized milk
When milk has reached the right temperature, remove from heat and stir in:
- 1 tablespoon yogurt (store-bought or from a previous batch)
Pour into a Thermos, close tightly, and let rest overnight. Line a mesh strainer with cheesecloth or coffee filters and place over a bowl. Pour yogurt into strainer and let sit for several hours, until 1 1/2 cups of whey have drained out. Discard whey or reserve for another purpose (such as lacto-fermentation). The thickened yogurt can be enjoyed plain or sweetened.
To sweeten, stir in:
- 1/2 teaspoon vanilla extract
- 3 tablespoons sugar
If desired, flavor it with:
- 2 tablespoons freeze-dried berries
If using freeze-dried berries, allow them to rehydrate in the yogurt for 30 minutes before serving. Serves 6.
Convert U.S./imperial measurements to metric equivalents here.
Food by Jude 