Makes 6 cups | Hands-on preparation time: 20 minutes | Total preparation time: 16 hours
- 8 cups whole milk
- 4 tbs. plain whole-milk yogurt with live, active cultures
- Kitchen thermometer
- 2 quart-size canning jars with lids
- Fine-mesh strainer
- Set oven to warm, or 200 degrees F.
- In a heavy, 3-quart saucepan, bring the milk to 180 degrees F over medium heat. Remove from heat and allow to cool to 110 degrees F. Whisk in the yogurt until smooth.
- Pour the milk mixture into the canning jars and seal with the lids.
- Turn the oven off. Place the jars in the oven and close the door. Allow the yogurt to incubate for at least eight hours (or up to 24 hours if you like it extra tangy). Check to see that it has thickened. Once it has, place it in the refrigerator for at least six hours.
- Line a large fine-mesh strainer with two layers of cheesecloth and place over a large bowl. Pour the yogurt into the strainer and allow it to drain for two hours or until it is as thick as you like it.
- Reserve the whey that collects in the bowl for another recipe, such as pickled vegetables. Store the yogurt in the refrigerator for up to two weeks.