A Stir The Pots Post


by | Jun 6, 2017 | Fermentation, Food

Out of yogurt at work, I ended up making a batch, myself, going for the Greek style where you strain out the liquids. It was delicious and surprisingly simple. Here's a road to talk to yogurt heaven. 

  1. Heat milk to about 200F
  2. Cool to 110F Leaving a half cup of warm milk to
  3. mix your leftover yogurt with to inoculate warm half cup of milk.
  4. Set on top of a warm stove, or on top of your fridge.
  5. Strain the next day and refrigerate.


1 Comment

  1. Becca

    Wonderful! Was just thinking I’d like to try homemade — Fage is increasingly hard to find in stores here.


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