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September 20, 2012
Making Greek Yogurt
Thanks to Tracy for this great recipe.  

4 cups (1 quart) 2% milk
1/4 cup (1 oz) non-fat dry milk
1/2 cup plain fat-free Greek yogurt

Add the milk to a medium saucepan and set over medium heat. Heat the milk, stirring
occasionally, until it registers between 170 and 180 F on an instant-read thermometer - it
will be steaming, but not yet simmering. Add the dry milk powder, whisking to
incorporate. Transfer the milk mixture to a bowl set over an ice bath. Cool the milk,
stirring frequently, until it registers about 110 F on an instant-read thermometer.

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