Homemade Plain Yogurt & Greek Yogurt

Sorry that I've been away for a bit. Things were a bit anxious on the homefront, but it's getting ironed out as I type this. Yay for patience!

Anyway, I thought I'd post a recipe that several friends have asked for. I got the original yogurt recipe from my friend TheVillageBeader, but the Greek Yogurt recipe is all mine. :) If you make it, let me know how it goes! I'd love to hear all about it.

Necessary equipment:

• 16-cup crock pot
• 1-cup measuring cup
• Large, non-reactive pot (stainless steel works great)
• Candy thermometer, if desired but not necessary

Ingredients:

• 1 gallon skim (fat-free) milk
• 1 cup plain yogurt, room temperature (with active cultures)
• Ice

Plug in crock pot and set on low. Pour milk into large pot on stove and heat until frothy and bubbly (~180F on a candy thermometer) but not yet boiling. Stir often to avoid scorching the milk. While the milk is heating, fill your kitchen sink with cold water, putting several trays of ice cubes into the water. When the milk is at the right temperature, remove the pot from the stove and put it into the sink of cold water, being careful not to get any water into the pot. Stir the milk continuously until the milk can barely be felt when put on your wrist (like a newborn's bottle; ~ 100F). Whisk the yogurt into the milk, taking care to make sure that there are minimal lumps.

Pour the milk/yogurt mix into the crock pot and cover. Turn the crock pot off, unplug it, and wrap it in a large towel or other cloth. Let sit for 6-8 hours, then refrigerate for 12-24 hours. Be careful not to disturb the yogurt too much when you put it into the fridge. When firm, put into air-tight containers and use within two weeks.

Makes 17 cups of yogurt.

To make Greek Yogurt, you'll need the following:

• About 3' x 6' piece of cheese cloth
• Bungy Cord
• Something to hang the cheese cloth from
• Hand-mixer

Carefully wash the cheese cloth. Double cheese cloth short-wise to make a 3' x 3' square. Lay it out evenly in a large mixing bowl. Pour the yogurt into the cheese cloth, being careful to keep the edges above the yogurt. Tie the opposite corners of the cloth together tightly to make a package of the yogurt. Hang the bungee cord from whatever you're using, and then hang the package of yogurt from the bungee cord, allowing the yogurt to drain into the bowl used previously. Let the yogurt drain for 12-24 hours in a cool place. When it no longer drips, take the yogurt down, whip with with the hand-mixer until smooth and creamy. Refridgerate and use within one week.

Makes about 8 cups.