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.
- Heat milk to about 200F
- Cool to 110F Leaving a half cup of warm milk to
- mix your leftover yogurt with to inoculate warm half cup of milk.
- Set on top of a warm stove, or on top of your fridge.
- Strain the next day and refrigerate.
Wonderful! Was just thinking I’d like to try homemade — Fage is increasingly hard to find in stores here.