Dr. Brasco’s Greek Yogurt
1 quart plus 2 Tablespoons raw milk or organic, pasteurized, non-homogenized, full-fat, milk from cows, sheep or goats OR for thicker yogurt, you can substitute the milk with 1 pint + 2 Tablespoons of cream and 1 pint of milk
2 Tablespoons Bulgarian or Greek starter OR 2 heaping Tablespoons of raw plain OR organic, full-fat plain yogurt with live active cultures
You will need:
Cheesecloth or other filter like a large coffee filter
Large, non-metal bowl
One-quart glass Mason jar
Yogurt maker or slow cooker
Pour milk into a medium saucepan and heat it over low-to-medium heat until it reaches about 110 degrees Fahrenheit. Remove from heat, and with a wooden spoon, whisk in the Bulgarian or Greek starter OR the 2 heaping Tablespoons of raw plain OR organic, full-fat plain yogurt with live active cultures. If you have a yogurt maker, then just pour this mixture into it and culture it for about eight to 12 hours.
If using a slow cooker, pour the milk mixture into a 1-quart glass Mason jar and cover the jar with a non-metal lid or cover. Place the milk-filled Mason jar in the center of the slow cooker and pour warm water (about 110 degrees Fahrenheit) into the ceramic basin until it reaches just below the Mason jar top. Cover the slow cooker with a warm towel and leave in a warm spot in your kitchen for eight to 12 hours. After eight to 12 hours, remove the milk yogurt from the yogurt maker or slow cooker and place it in the refrigerator to chill for about two to four hours. After the yogurt has set up, remove 2 Tablespoons of the mixture to use as your starter for your next batch of Greek yogurt. Place the starter back in the refrigerator.
Place the colander inside the large bowl and line it with a cheesecloth or other filter. Strain the yogurt. Liquid should settle at the bottom of the bowl, leaving a thick, creamy Greek yogurt in the lined colander. Serve plain or combined with fresh fruit and nuts or sweetened with some raw honey. You may also use it as a substitute for sour cream.