Perfect Greek-Style Yogurt at Home: No Straining Needed!

@heartbroken123456 this is pretty much what I do. Read everything so can feel confident when you do it.
Only extra thing I did was to whisk 3 Tbsp nonfat powder milk with 1 cup of milk then add it to to a 1/2 gallon of 2 % milk that is already in the pot. I strain it to be sure there are no lumps of dry powder milk. If using the boil method in your pot doesn’t bring the temperature up to 185 degrees, then you can use sauté in normal but be there with the thermometer in the pot to constantly check the temperature. Once it reaves 185. Remove the pot and dip it in cool water or let cool naturally until it goes down to 110 degrees. That’s when you can add the starter, dry bottom of the liner and put it inside the pot. Then use yoghurt “Normal” setting for 8 hours minimum
All other steps are the same.
 
@mzs80 i am glad it works for you. I found that the yoghurt was a little tart when I let it incubate 10 hours. I prefer the milder flavor.
 
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