- 4 cups of fresh, organic 2% milk
- 1/3 cup of powdered milk (preferably organic) The best is Organic Valley Non Fat Dry Milk.
- 1/2 cup Chobani plain Greek yogurt (this will be your starter)
- Salton Yoghurt Maker
1. Slowly heat the milk on the stove over low-medium heat.
2. Add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It’s optional if you are using whole milk or two percent.
3. Stir milk constantly until 170F degrees, but NOT have it boil.
4. Once you’ve hit 170F, remove from heat and then wait for the milk to cool to 108-112 degrees.
5. Mix cup of Chobani plain yoghurt to the cooled mixture.
6. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for 10 hours. I do this around 8-9pm at night and turn off in the morning and refrigerate during the day.
7. Once it’s been refrigerated, I then strain the yoghurt for ~30 minutes to an hour using a fine mesh strainer over a metal bowl. This is how you will get nice thick Greek yoghurt. If the yoghurt is too thick add back some of the liquid to your liking. I then distribute my yoghurt into single serving cups.
7. I take a serving and add a tablespoon or so of honey or berry preserves. I love marionberry preserves to my yoghurt to sweeten it up. I add fresh berries or granola and serve.
Makes 1 quart.
