- Heat a quantity of full cream milk in a saucepan on a stove top. If you want Greek style yogurt, add (more or less, as you prefer) cream to the milk.
- Bring the milk temperature (and yes you'll need a thermometer. Cost: approx $12) up to no more than 80c -- stirring as you go.
- Turn off the heat and let the milk cool down to 40c
- When the milk is cooled to 40c, mix a cup or so of the milk with the same quantity of some commercial plain yogurt or with the remainder of a previous batch. Whisk this blend back into the milk.
- Here's the tricky part: keep the milk at 40c for at least 4 hours. I find that the "Defrost" setting on my electric oven does that.So, for the sake of convenience, I place the yogurt in the oven overnight.
- Like the good prof in the video says, I use a clean t-shirt to strain the yogurt -- separating the curds from the whey. I use a large cooking pot with a steamer compartment and stretch the t-shirt across the lip -- but a colander with the t-shirt will do. I do my straining by relying a on gravity and place the setup in in the refrigerator to drip undisturbed.
- Once strained, I 'decant' the yogurt, and store the whey.
I have a yogurt maker at home. I believe the “greek style” is yogurt that is “fermented out” and strained. By fermenting out the yogurt, you can reduce the carb content to very low levels. This will require a longer fermentation time and will result in a yogurt that is more “sour” and thicker. I like adding full cream, it makes for a richer yogurt, but some recipes also suggest powdered milk. We will often let the yogurt ferment for 8 hours in the maker. And if your husband gets all irate at finding his best t-shirt in the sink being used to strain yogurt, then line a collander with a paper towel and avoid any conflict.