| gouldthorp | member since December 2008 |
 male, 65 years old | November 9, 2009, 10:32 am Bulk Greek Yogurt RecipeMany moons ago I posted this link as a simple way to make Greek yogurt in relatively small batches:http://www.bean-sprouts.blogspot.com/2007/11/how-to-make-greek-yogurt.html Since then, I’ve been making it in larger quantities and offer the following alternative method for those of you who’d like to make more than a Thermos-ful at a time: - Use a stainless steel pot (I use the two-gallon size) - After the milk boils, and while you’re waiting for it to cool to 50C (or 122F), turn on your oven at its lowest setting for a few minutes until the temperature reaches the same target temperature (50C or 122F) - Then turn the oven OFF - Once the pot has cooled, place it in the oven with the oven light ON and leave it ON - You’ll find that the heat from the bulb will keep the oven temperature constant throughout the “cooking” process I usually start “cooking” mine in the evening so that by the time I get up the next morning, it’s done and all I have to do is drain the whey. To give you some idea of yield, two gallons of skim milk will make between 8 and 9 pounds of finished product PLUS, you can boil the whey to make your own Ricotta. Enjoy!
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