1 gallon skim milk, plus 1 cup (less or more)
1/3 C plain greek yogurt
1 t vanilla
Heat the milk in a heavy bottom pot (that has a lid), slowly to 180 degrees to prevent scorching. Use a candy thermometer. Once at 180, turn off the heat and let milk cool to 110 degrees. Stir in the yogurt. Put lid on pot and place somewhere a temp of 100 degrees can be maintained. (I have an oven that if I heat for a minute or so and then put on the oven light, my temp stays between 100 and 110... I used a meat thermometer to keep it in check.) Let sit for 6-8 hours or until yogurt is set and yellowish liquid is on top. Remove yogurt, scooping with a large spoon and place in a cheese cloth (4 layers) lined strainer sitting in a bowl. The bowl should be pretty big, a lot of liquid comes off. Wrap up cheesecloth on top, spinning together. Place in the refrigerator overnight. The next morning, remove yogurt from cheese cloth and place in a bowl, using a hand mixer, mix in enough milk to reach desired consistency. Mix in vanilla. If you want it sweetened, add agave to taste. Place in tupperwares in the fridge. My batch makes between 6 and 9 cups of yogurt.
Photo and recipe from Traci Magleby
