This document provides instructions for making homemade Greek yogurt using non-fat milk, active culture yogurt, and a double boiler. The milk is heated to boiling and then cooled to 100 degrees Fahrenheit before adding the culture yogurt. The mixture is then incubated for 25 hours in a warm place, drained, and strained through cheesecloth for 4-5 more hours before refrigerating. Optional additions of honey or fruit preserves can be added before serving.

1. Sheet1Homemade Greek Yogurt# of servings10Prep
time30minutesCook time28hoursIngredientsQuantityUnit of
MeasureFood1gallonnon fat milk8ounceplain active culture
yogurtDirectionsstep 1Heat water in the bottom of a double
boiler over medium heat.step 2Put non fat milk in top of double
boiler.step 3Bring milk just to a boil.step 4Let non fat milk cool
to about 100°.step 5Spoon yogurt into the pot.step 6Cover pot,
wrap with a towel and place in a warm place.step 7After 25
hours, drain excess liquid.step 8Strain further in cheesecloth for
4-5 hours.step 9Refrigerate.step 10 (optional)Before serving,
add a dollop of honey or fruit preserves.