Greek Yogurt

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Ingredients:

  • 2 quarts milk
  • Live culture/yogurt

 

Directions:

Heat 2 quarts milk (low fat or fat free) to 180 degrees

Let cool to 110 degrees

Whisk in live culture/yogurt

Set at least 5 hours at 100 degrees

Pour off/ strain off whey.

Refrigerate….. Then serve!