- 1 gallon 2% milk (or whatever percentage you like) – the amount of milk is up to you and the size of the pot.
- Starter yoghurt (4 – 8 oz) – your favorite brand
- Digital yoghurt thermometer
- Double boiler (I use a pot inside a larger pot)
- Electric heating pad
- Bath towel
Note: The extra heating time mentioned in the directions seems to contribute greatly to the thickness. Yoghurt creates lactic acid as a by-product, which gives the yoghurt a “tang”. The longer you leave it in the towel, the “tangier” the result. I’ve left it in the towel for longer periods of time, but 7 hours seems to work well.
I have seen directions where instead of heating pad/towel, you place the yogurt in open containers in a covered styrofoam picnic container with either a light bulb or jars of boiled water – the heating pad/towel works for me. Note that you can ramp this up in volume – you’re only restricted by the size of your double boiler.
I usually sweeten the yoghurt with maple syrup in single servings when I eat it.
Greek yoghurt is not a particular yoghurt culture – it’s yoghurt which is strained to make it thicker. I have seen instructions which involve using fine cheesecloth to strain the yoghurt – but have found that that’s messy, and leaves a lot of yoghurt left embedded in the cheesecloth. I found a yoghurt strainer – runs about $19 dollars at Amazon. You put two quarts of yoghurt into the strainer at a time – I allow it to strain overnight. Then using a soft rubber spatula you remove the yoghurt into your containers. You can allow it to strain longer – resulting in a very thick consistency – good for spreads/dips.