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Clifford A. Wright's recipe for making Greek yogurt at home.
Yogurt is a staple food in the Middle East and is now ubiquitous in the United States. Making your own is easy and after straining the yogurt I still call it labna
Makes 1 quart
1 quart whole milk
3 tablespoons whole plain yogurt
1. In a saucepan, bring the milk to a gentle boil over medium heat, stirring frequently to make sure you do not scald the bottom of the pot. Once the milk is shimmering on the surface, simmer for 2 minutes. Pour the milk into a large mixing bowl and let cool until you can keep your little finger submerged in it to a count of 10.
2. Stir a few tablespoons of the hot milk into the yogurt and then quickly stir this back into the hot milk. Cover the bowl and leave overnight inside a turned-off electric oven. The next morning you will have homemade yogurt that will keep for a week. You can save some of this homemade yogurt as your starter for the next batch.
Note: To make strained yogurt, or “Greek yogurt,” pour the yogurt into a linen towel or several layers of cheesecloth, tie off, and hang from a kitchen sink faucet to drain overnight. In the Middle East strained yogurt is used as a breakfast spread for Arabic bread, served as a dip for hot foods, or eaten plain with some olive oil or honey.
Photo Credit: Clifford A. Wright
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