Fay's Thick Greek home made yogurt

This is a basic recipe for homemade yogurt using commercial full fat milk. The yogurt is delicious as is, but can be made into the thick yogurt that is such a favorite in Greek cooking by straining.

INGREDIENTS

1 quart (32 ounces) of full fat sheep or cow's milk (pasteurized)

2 tablespoons of previously homemade yogurt or plain unflavored yogurt with active live cultures

2 tablespoons of full fat milk (same type)

PREPARATION

Start with all ingredients at room temperature.

Heat the milk just to the boiling point and pour into a non-metal container.

Let cool to lukewarm (100-105F). A skin will form on top.

Mix the 2 tablespoons of yogurt (homemade or commercial) with 2 tablespoons of milk.

Add to the lukewarm mixture, carefully pouring down the side so that any skin that may have formed on top is not disturbed.

Cover with a clean dishtowel and place on another towel in a warm, dry place for at least 8 hours (or overnight) until it thickens.

Note: 8 to 12 hours is best. The longer the yogurt coagulates beyond that time, the more sour the taste becomes.

Carefully drain any excess liquid.

Refrigerate for 4 hours before using.

Store in the refrigerator and use within 4-5 days.

Don't forget to save a small amount to make the next batch!