Ingredients
1
Qt. Salton Yogurt Maker
1
package Yogourmet Yogurt Starter or 1/2 c. Fage Greek Yogurt
Cheesecloth and strainer (optional)
Big enough heavy pot to boil milk
Directions
1.
Bring 1 qt. of whole milk or half-n-half or cream to a rolling boil or 185F approximately. Bring up slowly so it won't scorch. After it starts boiling, immediately remove from heat and let it cool down to room temperature.
2.
You may want to fold cheesecloth in half (two layers) and strain through a strainer. Add the package of dry yogurt starter (any brand is ok, Whole Foods carries it in the refrigerated aisle) or use 1/2 c. Dannon's All Natural Yogurt or Fage Greek Total Yogurt. Whisk starter and milk together starting with a cup or so, then add it all together. Make sure it's mixed well. Pour it all into the 1qt. Salton yogurt maker, turn it on, make sure it's covered and in 8-10 hours you have yogurt. You can cook it for up to 24 hours if you want to get rid of all lactose and have firmer yogurt. It may be less tart at 8 hours. Refrigerate. It's good for about a week and a half to two weeks.
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