Homemade Greek Yogurt

This is a very delicious treat that is surprisingly easy to make. If you have an oven-style dehydrator, just set the prepared mixture on the yogurt setting for around 13 hours, it is really a snap to make this way. But it can also be made in your regular oven. Start with:

2 quarts whole or reduced fat milk
2 tsp plain active culture Greek yogurt


Place milk in 3 qt pan and heat to 180 degrees fairly quickly, on about 6.5, stirring often. Remove from heat and allow cooling to 120 degrees. While temp is between 120 and 110, pour into a 2.5 qt glass, covered dish, avoiding sediment, and whisk in the yogurt gently. Cover and wrap in 2 layers of thick dishtowel, using safety pins to secure. Turn on the oven to 350 degrees for 1 minute. Then turn off the oven. Place the dish in the oven and shut door. Set timer for 12 hours. Every 2 hours, turn on the oven to 350 for 1 minute and turn back off. In 12 hours you will have regular yogurt. Remove from oven and spoon the yogurt into a cheese cloth lined, fine mesh sieve. Allow to drain into a 1 quart canning jar for around 1 ½ hours in the fridge. You will collect almost 1 quart of whey. You may need to finish up by placing the filled cheese cloth into a fine mesh strainer with going up the sides. After all is strained, dump the Greek yogurt into a large mixing bowl and whisk. Place 1 TBSP honey in the bottom of 7 ea. wide mouth, 8oz mason jars with plastic lids. Spoon the Greek yogurt equally into the jars, on top of the honey. Allow to chill. Top with a bit of oat and honey granola. This reminds me of cheesecake!!