Greeks have been making and consuming yogurt for thousands of years. Ignore all the yogurts in the
grocery store and make your own.
Makes 16 cups
16 cups whole milk/cup plain full-fat yogurt (containing active live cultures)
- Preheat the oven to 200°F. In a large pot over medium-high heat, add the milk and bring it to a boil.
Reduce the heat to medium-low and simmer for 15 minutes, and then take the pot off the heat. Do not
cover the pot.
- Using a candy thermometer, allow the milk to cool to 110°F–115°F. When you have reached the desired temperature, combine ⁄ cup of warm milk with yogurt in a small bowl. Stir to combine. Add
the milk and yogurt back to the pot and stir to combine.
- Turn off the oven. Ladle the milk-yogurt mixture into storage containers (plastic containers are okay because the oven is at a low temperature) and place on a baking tray in the oven. The yogurt will set
in 8–12 hours (check it after 8 hours).
- Refrigerate the yogurt for at least 4 hours, but preferably overnight. This yogurt will keep in the
refrigerator for up to 2 weeks.
Why You Should Eat More Yogurt
Yogurt is easier to digest than milk, and it contributes to good colon health. This immunity booster is high in protein and rich in calcium, and aids in the absorption of B vitamins. Eat yogurt every day!