Monthly Archives January 2016

Crebs’ Greek Yogurt Recipe

1) Heat 1/2-gallon organic milk (4% fat or better) to a temperature of 180°F (82°C) or when small bubbles-froth appears on surface of the milk or just before it boils. 2) Let milk cool to a lukewarm temperature of 108-112°F (42-44°C), then mix in 1/2-3/4-cup of plain yogurt (e.g., my daughter calls this step "immortalizing" the yogurt) and/or 10 grams (2 tsp) of yogurt starter into the lukewarm milk. 3) Cover milk mixture and place in a 105°F oven for 6-to-14 hours. 4) Afterwards, the yogurt has "set", but I prefer it thicker and creamier. So I pour the yogurt into a cheese-cloth-lined collander within a large bowl and strain out the whey (clear milk liquid). See image of set-up below...Read More